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
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- EP ID EP491223
- DOI 10.26656/fr.2017.3(1).077
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