Abstract
Pleurotus eous is a pink edible oyster mushroom cultivated in Coimbatore. The aim of present study was to evaluate antioxidant potential of ethyl acetate, methanol, and hot water extracts from P. eous using various in vitro ROS/RNS generated chemical and biological models. Results demonstrated that the graded-dose (2–50 mg/mL) of various extracts markedly scavenged the DPPH, ABTS, and hydroxyl radicals, and showed metal chelating ability, reducing capacity in Fe3+/ferricyanide complex, and ferric reducing antioxidant power assays. In biological models, different extracts were found to inhibit lipid peroxidation in brain and liver homogenate. Total antioxidant activity was high in methanolic extract. Hot water extract showed higher amount of total phenol and methanolic extract showed higher amount of flavonoid as compared to other extracts. Based on EC50 values it can be concluded that the various extracts from P. eous were good in antioxidant properties with methanol and ethyl acetate extracts being more effective. The results of this study showed that various extracts could serve as natural antioxidants owing to their significant antioxidant activity.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Manzi P, Gambelli L, Marconi S, Vivanti V, Pizzoferrato L. Nutrients in edible mushrooms: An interspecies comparative study. Food Chem. 65: 477–482 (1999)
Chang ST, Buswell JA. Medicinal mushrooms-A prominent source of nutraceuticals for the 21st century. Curr. Top. Nutraceut. R. 1: 257–280 (2003)
Mau JL, Lin HC, Chen CC. Antioxidant properties of several medicinal mushrooms. J. Agr. Food Chem. 50: 6072–6077 (2002)
Mau JL, Lin HC, Song SF. Antioxidant properties of several specialty mushrooms. Food Res. Int. 35: 519–526 (2002)
Turkoglu A, Duru EM, Mercan IK, Gezer K. Antioxidant and antimicrobial activities of Laetiporus sulphureus (Bull.) Murrill. Food Chem. 101: 267–273 (2007)
Cheung LM, Cheung CK, Ooi VEC. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem. 81: 249–255 (2003)
Lindequist U, Niedermeyer THJ, Julich WD. The pharmacological potential of mushrooms. eCAM 2: 285–299 (2005)
Gunde-Cimerman N. Medicinal value of the genus Pleurotus (Fr.) P. Karst. (Agaricales s.l., Basidiomycetes), Int. J. Med. Mushrooms 1: 69–80 (1999)
Singleton VL, Rossi JA Jr. Colorimetry of total phenolics with phosphotungstic acid reagents. Am. J. Enol. Viticult. 16: 144–158 (1965)
Jia Z, Tang M, Wu J. The determination of flavonoid contents in mulberry and their scavenging effects on superoxides radicals. Food Chem. 64: 555–559 (1998)
Prieto P, Pineda M, Aguilar M. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application to the determination of vitamin E. Anal. Biochem. 269: 337–341 (1999)
Shimada K, Fujikawa K, Yahara K, Nakamura T. Antioxidative properties of xanthan on the autioxidation of soybean oil in cyclodextrin emulsion. J. Agr. Food Chem. 40: 945–948 (1992)
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 26: 1231–1237 (1999)
Oyaizu M. Studies on products of browning reactions: Antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44: 307–315 (1996)
Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power” te FRAP assay. Anal. Biochem. 239: 70–76 (1996)
Dinis TCP, Madeira VMC, Almeida LM. Action of phenolic derivatives (acetaminophen, salicylate, and 5-amino salicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch. Biochem. Biophys. 315: 161–169 (1994)
Yae MS, Hun TK, Ju NS. Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts. Food Chem. 82: 593–597 (2003)
Smirnoff N, Cumbes QJ. Hydroxyl radical scavenging activity of compatible solutes. Phytochemistry 28: 1057–1060 (1989)
Ng TB, Liu F, Wang ZT. Antioxidative activity of natural products from plants. Life Sci. 6: 709–723 (2000)
Okhawa H, Ohishi N, Yagi K. Assay of lipid peroxides in animal tissue by thiobarbituric acid reaction. Anal. Biochem. 95: 351–358 (1979)
Chang ST, Wu JH, Wang SY, Kang PL, Yang NS, Shyur LF. Antioxidant activity of extracts from Acacia confusa bark and heartwood. J. Agr. Food Chem. 49: 3420–3424 (2001)
Yanishlieva-Maslarova NV. Inhibiting oxidation. pp. 22–70. In: Antioxidants in Food: Practical Applications. Pokorny J, Yanishlieva N, Gordon MH (eds). Woodhead Publishing Ltd., Cambridge, UK (2001)
Hu FL, Lu RL, Huang B, Ming L. Free radical scavenging activity of extracts prepared from fresh leaves of selected Chinese medicinal plants. Fitoterapia 75: 14–23 (2004)
Leong LP, Shui G. An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem. 76: 69–75 (2002)
Duh PD, Tu YY, Yen GC. Antioxidant activity of water extract of harng jyur (Chrysanthemum morifolium Ramat). LWT-Food Sci. Technol. 32: 269–277 (1999)
Yamaguchi R, Tatsumi MA, Kato K, Yoshimitsu U. Effect of metal salts and fructose on the autoxidation of methyl linoleate in emulsions. J. Agr. Food Chem. 52: 849–850 (1988)
Dapkevicius A, Venskutonis R, Van Beek TA, Linssen PH. Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania.. J. Sci. Food Agr. 77: 140–146 (1988)
Kitada M, Igarashi K, Hirose S, Kitagawa H. Inhibition by polyamines of lipid peroxide formation in rat liver microsomes. Biochem. Bioph. Res. Co. 87: 388–394 (1979)
Droge W. Free radicals in the physiological control of cell function. Physiol. Rev. 82: 47–95 (2002)
Kohen R, Nyska A. Oxidation of biological systems: Oxidative stress phenomena, antioxidants, redox reactions, and methods for their quantification. Toxicol. Pathol. 30: 620–650 (2002)
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Sudha, G., Vadivukkarasi, S., Shree, R.B.I. et al. Antioxidant activity of various extracts from an edible mushroom Pleurotus eous . Food Sci Biotechnol 21, 661–668 (2012). https://doi.org/10.1007/s10068-012-0086-1
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-012-0086-1