Primary and secondary antioxidant activities of nine edible mushrooms species
Journal Title: Food Research - Year 2019, Vol 3, Issue 1
Abstract
In this study, nine different edible mushrooms, namely bunapi, maitake, bunashimeji, abalone, oyster, button, white, enoki and kukur evaluated for antioxidant activities and total phenolic content (TPC). Specifically, three different antioxidant assays which were 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, ferric reducing antioxidant power (FRAP) and metal chelating (MC) used. From the evaluation, button mushrooms were identified to scavenge free radicals and reduce lipid peroxidation with the lowest EC50 of 23.40±2.56 mg/mL in methanol extract. Besides, the highest ferric reducing antioxidant power and metal chelating activities were exhibited by button mushroom in water extract at 25.47±2.52 mg/mL and enoki in methanol extract at 1.00±0.16 mg/mL, respectively. On the other hand, the highest contents of total phenolics were recorded in a water extract of kukur with 211.35±11.89 μg GAE/g extract and methanol extract of maitake with 400.28±11.35 μg GAE/g extract. However, there was no correlation between the antioxidant activity and total phenolic content because the activity of DPPH, FRAP and metal chelating revealed different lowest EC50 value when associated with different species of mushrooms. Hence, this study showed the antioxidant values of nine edible mushrooms species, which can serve as a useful database for the selection of mushrooms in food, pharmaceuticals and nutraceuticals industries.
Authors and Affiliations
Muhammad Ezzudin R. , Rabeta Mohd Salleh, Shaida Fariza S. , Leong Ooi K. , Nurul Shafiqa H.
Keywords
Related Articles
- EP ID EP491223
- DOI 10.26656/fr.2017.3(1).077
- Views 172
- Downloads 0
A potential of Telang tree (Clitoria ternatea) in human health
Clitoria ternatea (CT) or commonly known as telang tree originates from the Fabaceae family. The flower of this tree has vivid, deep-blue and white colouration and it is usually used as a natural colourant in food prepar...
Optimization of important production factors of a non-alcoholic beverage from roselle calyx, sorghum stem sheath and local spices
RSM was used to optimize the important processing variables for a non-alcoholic beverage (NAB) from roselle calyx, sorghum stem sheath and two local spices. A CCRD consisting of six variables reduced to five for mathemat...
An investigative study on the effects of mechanical parameters of an automated grain drinks processing machine on drink consistency
A response surface methodology (RSM) has been utilized for investigating the dynamics of mechanical parameters of a developed automated grain drinks processing machine. Also, the optimal values capable of yielding low an...
Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour
Banana is a type of fruit that grows in tropical and sub-tropical areas such as Indonesia, Malaysia, Africa (Madagascar), South America and also central America. Indonesia itself is the largest banana producing country i...
Evaluation of in vitro sucrase Inhibitory and non-enzymatic glycation properties of Ocimum tenuiflorum L. leaves
Different concentrations of aqueous and ethanolic extracts of Ocimum tenuiflorum L. leaves were evaluated for their sucrase inhibition and non-enzymatic glycation inhibitory effects. The results revealed that aqueous ext...