Antioxidant properties of three extracts from Pleurotus citrinopileatus

Lee, Yu-Ling; Huang, Gi-Wei; Liang, Zeng‐Chin; Mau, Jeng‐Leun

doi:10.1016/j.lwt.2006.04.002

Cited by 175 publications

(125 citation statements)

References 27 publications

(33 reference statements)

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“…This was in accordance to the findings by (Kanagasabapathy et al 2011) who reported positive correlation (R 2 =0.7205) between TPC and TEAC in P. pulmonarius. On the other hand, (Lee et al 2007) reported a moderate correlation (R 2 =0.425) between TPC and DPPH free radical scavenging activity of P. citrinopileatus. But in our study, there was poor correlation between antioxidant activities (DPPH, TEAC) and total phenolic content of extracts from different cooking methods.…”

Section: Correlation Analysismentioning

confidence: 97%

“…Pleurotus cystidiotus and P. eryngii showed lower levels of antioxidant activity with relative percentage of 12 and 77 % respectively, than their uncooked samples (Table 1). Lee et al (Lee et al 2007) reported the scavenging abilities of hot water extracts (heated at reflux for 1 h) of P. citrinopileatus was 20.7-2.3 % at 20 mg/ml. In this study, the scavenging ability of P. citrinopileatus in this study after 5 min of boiling process, however, was 18.8 % at 5 mg/ml.…”

Section: Diphenyl-1-picryl-hydrazyl (Dpph) Radical Scavenging Assaymentioning

confidence: 99%

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Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)

et al. 2014

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Nutritional value of cooked food has been considered to be lower compared to the fresh produce. However, many reports showed that processed fruits and vegetables including mushrooms may retain antioxidant activity. Pleurotus spp. as one of the edible mushroom are in great demand globally and become one of the most popular mushrooms grown worldwide with 25-fold increase in production from 1960-2009. The effects of three different cooking methods (boiling, microwave and pressure cooking) on the antioxidant activities of six different types of oyster mushrooms (Pleurotus eryngii, P citrinopileatus, P. cystidiosus P. flabellatus, P. floridanus and P. pulmonarius) were assessed. Free radical scavenging (DPPH) and reducing power (TEAC) were used to evaluate the antioxidant activities and the total phenolic contents were determined by Folin-Ciocalteu reagent. Pressure cooking improved the scavenging abilities of P. floridanus (>200 %), P. flabellatus (117.6 %), and P. pulmonarius (49.1 %) compared to the uncooked samples. On the other hand, the microwaved Pleurotus eryngii showed 17 % higher in the TEAC value when compared to the uncooked sample. There was, however, no correlation between total phenolic content and antioxidant activities. There could be presence of other bioactive components in the processed mushrooms that may have contributed to the antioxidant activity. These results suggested that customized cooking method can be used to enhance the nutritional value of mushrooms and promote good health.

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Section: Correlation Analysismentioning

confidence: 97%

Section: Diphenyl-1-picryl-hydrazyl (Dpph) Radical Scavenging Assaymentioning

confidence: 99%

Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)

et al. 2014

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“…Altogether, the observed measure of activity using this method of analysis may be due to the reducing of hydroperoxide, inactivation of free radicals, complexation with metal ions, or a combination thereof (Lee et al, 2007a;Taylor & Richardson, 1980). Differences in the level of oxidation from the different extraction methods employed are believed to be due to the presence of different quantities of antioxidant molecules isolated, depending on the species.…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…A study by Taylor and Richardson (1980) found that cysteine exhibited better protection of a linoleate emulsion than BHA, BHT and a-tocopherol against oxidation by haemoglobin. Lee, Huang, Liang, and Mau (2007a) stated that mycelium of P. citrinopileatus containing 9.11 mg/g of free cysteine, was steadily soluble in water and consequently was believed to have contributed to the antioxidant activity of cold and hot water extracts. In the present study, most capacity was retained in the crude extract of G. frondosa, L. edodes, M. purpureus, P. 1833 and P. citrinopileatus.…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…The greater ability of the methanol extract might also be due to more hydrogen donating components extracted by organic solvents (Arnao, 2000;Lee et al, 2007a), in this instance, methanol. Nonetheless, it may be considered that for these selected species (Table 2), both the alcoholic and aqueous extracts gave rise to the presence of significant amounts of antioxidant compounds, as they show the ability to react with ABTS + radicals.…”

Section: Radical Scavenging Abilitymentioning

confidence: 99%

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Filamentous fungi as a source of natural antioxidants

2015

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a b s t r a c tTen species of filamentous fungi grown in submerged flask cultures were investigated for antioxidant capacity. Effective antioxidant activity was demonstrated in terms of b-carotene/linoleic acid bleaching, radical scavenging, reduction of metal ions and chelating abilities against ferrous ions. Different extraction methods affected antioxidant activities through their effect on biologically active compounds produced in fungal mycelia. The methanolic extract of each fungus was typically more effective in antioxidant properties. Phenolic content was established in the range of 0.44-9.33 mg/g, flavonoid contents were in the range of 0.02-3.90 mg/g and condensed tannin contents were in the range of 1.77-18.83 mg/g. Total phenol content of each extract was attributed to overall antioxidant capacity (r P 0.883-1.000). Submerged cultivation of Grifola frondosa, Monascus purpureus, Pleurotus spp., Lentinula edodes and Trametes versicolor proved to be an effective method for the production of natural antioxidants.

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Fungal bioactive compounds

Díaz‐Godínez

2015

Biotechnology of Bioactive Compounds

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Antioxidant properties of three extracts from Pleurotus citrinopileatus

Cited by 175 publications

References 27 publications

Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)

Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)

Filamentous fungi as a source of natural antioxidants

Fungal bioactive compounds

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