In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom, Pleurotus ostreatus

Jayakumar, Thanasekaran; Thomas, Philip A.; Geraldine, Pitchairaj

doi:10.1016/j.ifset.2008.07.002

Cited by 200 publications

(182 citation statements)

References 59 publications

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“…A few studies concerning the analysis of the phenolic components of wild mushrooms can be found in the literature [64,65,81,82,85,88,89,92]. The individual profiles of phenolic compounds were obtained by high-performance liquid chromatography coupled to photodiode array detector (HPLC-DAD) [64,65,82,85,88,92], or to an ultraviolet detector [81], or by gas chromatography-mass spectrometry selected ion monitoring (GC-MS SIM) [89].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…The individual profiles of phenolic compounds were obtained by high-performance liquid chromatography coupled to photodiode array detector (HPLC-DAD) [64,65,82,85,88,92], or to an ultraviolet detector [81], or by gas chromatography-mass spectrometry selected ion monitoring (GC-MS SIM) [89]. Table 3 presents the phenolic compounds found in several mushroom species.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

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Antioxidants in Wild Mushrooms

Ferreira

Barros²,

Abreu³

2009

CMC

554

434

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Maintenance of equilibrium between free radical production and antioxidant defences (enzymatic and non enzymatic) is an essential condition for normal organism functioning. When this equilibrium has a tendency for the production of free radicals we say that the organism is in oxidative stress. In this situation, excess free radicals may damage cellular lipids, proteins and DNA, affecting normal function and leading to various diseases. In aerobic organisms, the free radicals are constantly produced during the normal cellular metabolism, mainly in the form of Reactive Oxygen Species (ROS) and Reactive Nitrogen Species (RNS). Exposition of the organism to free radicals has led to the development of endogenous defence mechanisms to eliminate them. These defences were the response of evolution to the inevitability of ROS production in aerobic conditions. Natural products with antioxidant activity may help the endogenous defence system. In this perspective the antioxidants present in the diet assume a major importance as possible protector agents reducing oxidative damage. Particularly, the antioxidant properties of wild mushrooms have been extensively studied by our research group and by others, and many antioxidant compounds extracted from these sources have been identified, such as phenolic compounds, tocopherols, ascorbic acid, and carotenoids. We will review the compounds identified so far in mushrooms, as well as the mechanism of action involved in their antioxidant properties. Wild mushrooms might be used directly in diet and promote health, taking advantage of the additive and synergistic effects of all the bioactive compounds present.

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Section: Phenolic Compoundsmentioning

confidence: 99%

Section: Phenolic Compoundsmentioning

confidence: 99%

Antioxidants in Wild Mushrooms

Ferreira

Barros²,

Abreu³

2009

CMC

554

434

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show abstract

“…and Flammulina velutipes (Chang and Miles, 2004). Despite several studies focused on the therapeutic effects of these commercial mushrooms, a few reports are available on antioxidant properties of samples from Brazil (Kitzberger et al, 2007), China (Cheung et al, 2003), India (Jayakumar et al, 2009), Spain (Palacios et al, 2011), Taiwan (Yang et al, 2002;Tsai et al, 2009) and Thailand (Chirinang and Intarapichet, 2009). Although these species are available throughout the year, it may be useful to keep their in vitro culture to produce compounds with biological interest.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples

Reis

Martins

Barros

et al. 2012

Food and Chemical Toxicology

267

207

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The present study reports a comparison of the antioxidant properties and phenolic profile of the most consumed species as fresh cultivated mushrooms and their mycelia produced in vitro: Agaricus bisporus (white and brown), Pleurotus ostreatus (oyster), Pleurotus eryngii (king oyster) and Lentinula edodes (shiitake). The antioxidant activity was evaluated through reducing power (Folin-Ciocalteu and Ferricyanide/Prussian blue assays), free radical scavenging activity (DPPH assay) and lipid peroxidation inhibition (β-carotene/linoleate and TBARS assays). The analysis of phenolic compounds was performed by HPLC/PAD. The mushroom species with the highest antioxidant potential was Agaricus bispous (brown). However, concerning to the species obtained in vitro, itwas Lentinula edodes that demonstrate the highest reducing power. Generally, in vivo samples revealed higher antioxidant properties than their mycelia obtained by in vitro techniques. About the phenolic compounds researched, they were detected both in mushrooms and mycelia without any particular abundance. Results showed that there is no correlation between the studied commercial mushrooms and the corresponding mycelia obtained in vitro. Nevertheless, this study contributes to the rise of data relatively to the species consumed as fresh mushrooms and the possibility of their in vitro production as a source of bioactive compounds.

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“…Çalışmadan elde edilen sonuçlar, haşlama işlemi yapılmadan oda şartlarında kurutulanlara göre daha düşük çıkmıştır [16], [17]. Bunun nedeni haşlama işlemi yapılması ve ürünün oda sıcaklığında kurutulmamasıdır.…”

Section: Antioksidan Aktivite Tayiniunclassified