Evaluation of the Antioxidant Activity of Aqueous and Methanol Extracts of Pleurotus ostreatus in Different Growth Stages

Abstract

Total polyphenols and flavonoids contents, as well as ferric reducing antioxidant power (FRAP), metal ions chelating activity, reducing power assay and scavenging activity of DPPH and ABTS radicals in aqueous and methanolic extracts obtained from mycelium, primordium, and fruiting body of Pleurotus ostreatus in both fresh as dry, were evaluated. The total polyphenol content of dried samples was higher in aqueous extracts obtained both in room temperature and boiling. The total polyphenol content of the fresh samples obtained at room temperature and boiling was higher in aqueous extract of mycelium and in the methanolic extract of the fruiting body. In general, flavonoids represented a very small percentage of the total polyphenol content. The antioxidant activity measured by the FRAP method of extracts from fresh samples were higher with respect to the dried samples. The results of the metal ion chelating activity indicate that all extracts tested had acted. The reducing power of all samples was concentration dependent. In general, the extracts of dried samples showed higher reducing power than the extracts of fresh samples and tend to show greater reducing power by aqueous than methanolic extracts. It was observed that the DPPH and ABTS radical scavenging activities were positively correlated to the concentration of the extract. The results suggested that antioxidant activity could be due to polyphenols, but mainly by different molecules or substances present in the extracts. Overall, the fruiting body of P. ostreatus showed the best results and the possibility of continuing to investigate its functional properties of this fungus is opened. This is the first report where the antioxidant activity of P. ostreatus in different growth stage was reported.

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.…”

Effect of Auricularia auricula aqueous extract on survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12 and on sensorial and functional properties of synbiotic yogurt

“…The extract was concentrated with rotary evaporator (STRIKE 100, Steroglass) and dried in oven at 40°C. Finally, the prepared extract was stored in a dark glass container at 4°C until its intended use (González‐Palma et al, ).…”

“…Finally, the prepared extract was stored in a dark glass container at 4°C until its intended use (González-Palma et al, 2016).…”

First Report about Mineral Content, Fatty Acids Composition and Biological Activities of Four Wild Edible Mushrooms

“…González-Palma et al [11] reported 4.9 mg GAE/g in the methanol extract of Pleurotus ostreatus and 5.05 mg GAE/g in the aquatic extract. González-Palma et al [11] reported 4.9 mg GAE/g in the methanol extract of Pleurotus ostreatus and 5.05 mg GAE/g in the aquatic extract.…”