Antioxidant and electrochemical properties of cultivated Pleurotus spp. and their sporeless/low sporing mutants

Abstract

Methanolic extracts of four cultivated edible mushrooms of Pleurotus spp. namely Pleurotus florida, Pleurotus sajor-caju, Pleurotus cystidiosus and Pleurotus djamor along with the sporeless/low sporing mutants of Pleurotus florida, and Pleurotus sajor-caju were analyzed for their antioxidant activity using different chemical assays. The electrochemical behaviors of these extracts were also analyzed using cyclic voltammetry and differential pulse voltammetry. Results showed that scavenging effects on 2,2-diphenyl-1-picrylhydrazyl radicals were good (73.3-42.4 %) at 1.5 mg/ml. At 12 mg/ml, the reducing powers (2.54-1.71) and chelating effects on ferrous ions (56.0-78.5 %) were excellent. H 2 O 2 scavenging abilities at 1.5 mg/ml showed a wide range (20.0-85.4 %). Scavenging of superoxide radicals were excellent and were found to be in the range of 61.1-90.0 % at 16 mg/ml concentration. FRAP results were in the range of 1.20 -0.98 at 16 mg/ ml. Total phenolic and total flavonoid contents of the methanolic extracts ranged from 22.67 to 36.03 mg/g and 1.19-2.94 μg/g respectively. The study assessed the amount of variation in antioxidant activities exhibited by different cultivated species and their sporeless/low sporing mutants.

Phenolic composition and antioxidant properties of Pleurotus ostreatus and Pleurotus eryngii enriched with selenium and zinc

“…The total flavonoid content was 2.11 ± 0.19 and 1.26 ± 0.17 mg/g of extract, respectively. It was documented that major components of mushroom extract are phenolics and Pleurotus species exhibited different contents of total phenolic ranging from ~2 to >30 mg/g of extract [27,37,49]. In comparison with our earlier study [28], the results obtained for non-enriched mushrooms were slightly higher.…”

“…Some authors have stated that mushrooms contain mainly phenolics acids [7,50], while others reported a high amount of flavonoids in extracts [5,37,51]. The total flavonoid content in different species of Pleurotus was found at the level from 1.2 to 2.9 µg/g of extract [49], even to 7.79 mg/g of extract [37]. However, Vieira et al [27] did not detect flavonoids in P. ostreatus.…”

Antioxidant and Antimicrobial Activities of Fruiting Bodies ofPhellinus gilvusCollected in Korea

“…Menaga et al [27] reported that methanol extract of P. florida fruiting bodies showed reducing power of 0.911 at 0.5 mg/mL, which was significantly lower than the reducing power of our methanol extract of 1.88 at 0.5 mg/mL. The reducing power of a hot water extracts of Hypsizygus marmoreus was 0.99 at 5.0 mg/mL [28], whereas those of Agaricus bisporus, Pleurotus eryngii, Pleurotus ferulae and Pleurotus ostreatus showed reducing powers of 0.76, 0.75, 0.70, and 0.61 at 2.0 mg/mL, respectively [29]. Yoon et al [30] demonstrated that reducing power of methanol extract of Agaricus brasiliensis fruiting bodies was 1.54 at 6.0 mg/mL, which was lower than that of methanol extract from P. gilvus fruiting bodies at the same concentration tested.…”

The effect of selenium on phenolics and flavonoids in selected edible white rot fungi

“…varied contents of total flavonoids were observed, i.e. 1.2 ± 0.02 to 2.9 ± 0.07 mg/g of extract (Babu et al, 2014), 7.79 ± 0.04 mg catechin equivalent/g of extract (Sudha et al, 2012).…”

“…In other studies the total phenolic content ranged from <2 mg/g of dried mushroom to 15.7 ± 0.1 mg/g of extract for P. ostreatus (Elmastas, Isildak, Turkekul, & Temur, 2007;Palacios et al, 2011;Yang, Lin, & Mau, 2002), and from 22.7 ± 1.32 to 36.00 ± 0.44 mg/g of extract in other Pleurotus spp. (Babu, Pandey, & Rao, 2014;Sudha et al, 2012). The results obtained by Reis et al (2012) show that total phenolic content for P. ostreatus was 12.54 ± 0.18 GAE/g of extract, while for P. eryngii it was 7.14 ± 2.01 mg GAE/g of extract.…”