Comparative study of antioxidant and antibacterial properties of the edible mushrooms Pleurotus levis, P. ostreatus, P. pulmonarius and P. tuber‐regium

Abstract

Summary Comparative studies of functional properties among closely related mushroom species, supported by molecular identification, standard cultivation and extraction protocols, are not well documented. We compared antioxidant and antibacterial properties of standardised hydroalcoholic extracts of four Pleurotus species (P. levis, P. ostreatus, P. pulmonarius and P. tuber‐regium). Antioxidant properties were investigated using DPPH and ABTS radical scavenging capacity, total phenolic content, β‐carotene‐linoleic and ORAC assays. Antibacterial effect was assessed using the microplate method. The functional properties of standardised mushroom extracts were different in species studied. β‐carotene–linoleic acid and ORAC assays showed high antioxidant activity, particularly in P. ostreatus. Pleurotus tuber‐regium exhibited the lowest antioxidant activity in the ORAC assay (3316.0 μmol of trolox equivalent mL−1), but exerted the most potent bacteriostatic and bactericidal activity. Bacillus subtilis showed a high degree of susceptibility to a very low concentration (3.33 μg mL−1) of P. levis extract. Remarkable antioxidant and antibacterial properties were found in P. levis and P. tuber‐regium compared to the other species studied that are cultivated commercially.

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

“…In our study, the antioxidant effect of Ab was minimum and none for Po. Several works have indicated that great differences in the composition and functional components can be found in mushrooms depending on the growing, harvest, and processing conditions, besides the species (Adebayo et al, ; González‐Palma et al, ). An explanation for the low antioxidant activity displayed by Ab , in the current work, could be attributed to the blanching and drying processes applied during the flour preparation, which could have damaged the antioxidant compounds.…”

“…Deepalakshmi and Mirunalini () have attributed this antimicrobial effect of Po and Ab to the phenolic and tannin constituents. Recently, Adebayo et al () reported an inhibitory effect of Pleurotus species against gram‐positive and gram‐negative, but the inhibitory effect varied according to the mushroom species and strain. In our study, the mixed microbial flora contributed to the mild diminution of the pH values since the lactic acid produced by the LAB was partially neutralized via the action of endogenous and spoilage bacteria enzymes on the meat protein (Akesowan, ; Bao et al, ).…”

“…In contrast, this antioxidant effect was not detected on Day 13. According to different authors (Adebayo et al, ; González‐Palma et al, ; Kalač, ), the main compounds with antioxidant potential in mushrooms are the phenolic acids, particularly the hydroxy derivatives of benzoic acid. In our study, the antioxidant effect of Ab was minimum and none for Po.…”

Evaluation of drying method and pretreatment effects on the nutritional and antioxidant properties of oyster mushroom ( Pleurotus ostreatus )

“…They contain phenolic compounds, flavonoids, reduced glutathione, ergothioneine, and low amounts of vitamin antioxidants (Dubost, Ou, & Beelman, 2007;Selvi, Umadevi, Murugan, & Senapathy, 2013). Oyster mushroom extract has been shown to possess antioxidant activity in vitro (Adebayo et al, 2018;Barros, Baptista, Correia, Morais, & Ferreira, 2007;Fu & Shieh, 2002;Selvi et al, 2013) and in vivo (Jayakumar, Ramesh, & Geraldine, 2006;Jayakumar, Sakthivel, Thomas, & Geraldine, 2008).…”

Healthy brown rice‐based extrudates containing straw mushrooms: Effect of feed moisture and mushroom powder contents

“…The 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity was performed according to the method of Liu et al () with modifications. The 2,2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) radical cation scavenging activity was performed according to the method of Adebayo et al () with modifications and FRAP assay was measured according to the method of Benzie and Strain (). The absorbance from TPC, DPPH ABTS, and FRAP was measured with a UV–visible spectrophotometer.…”