Study on in vitro antioxidant potential of some cultivated Pleurotus species (Oyster mushroom)
The antioxidant potential and quantitative phenolic from the methanolic extract of Pleurotus sajor-caju (Fr.) Singer, P. ostreatus (Jacq. ex Fr.) P. Kumm. and P. sapidus (Schulzer & Kalchbr.) Sacc. at mature fruiting stage and mycelium stage were investigated. Fruiting bodies of Pleurotus species exhibited the most potent free radical scavenging activity (P. sajor-caju 88.9 % at 10 mg/mL) and reducing power (1.98 at 10 mg/mL) while mycelia exhibiting higher chelating activity at 10 mg/mL (P. sapidus 99 %). Gallic acid, BHT and Catechin used as a standard were highly effective in inhibiting hydroxyl and superoxide radicals, showing IC50 values below 1 mg/mL. Pleurotus sajor-caju exhibited maximum antioxidant potential as compared to other two mushrooms. Analysis of total phenols and flavonoids in Pleurotus species has been carried out in vitro. Pleurotus sajor-caju fruiting contains highest phenol content (1.53 mg/g) and flavonoids (1.88 mg/g). These results suggest that these mushrooms may be used as a potential source of natural antioxidants for food supplements as well as in the development of nutraceuticals.
Pleurotus species, Oyster, Mushrooms, Antioxidant activity, Phenols, Flavonoids.
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