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. 2016 Apr 30;25(2):371–377. doi: 10.1007/s10068-016-0052-4

Comparative study on the antioxidant activity of methanolic and aqueous extracts from the fruiting bodies of an edible mushroom Pleurotus djamor

Govindan Sudha 1,✉, Amal Janardhanan 1, Aswini Moorthy 1, Meena Chinnasamy 1, Sasikala Gunasekaran 1, Alamelu Thimmaraju 1, Jayanthi Gopalan 2
PMCID: PMC6049180  PMID: 30263280

Abstract

In vitro antioxidant activities, total phenolic, and flavonoid contents of Pleurotus djamor extracts were analyzed based on radical scavenging activities of methanol and aqueous extracts using 1,1-diphenyl-2-picryl-hydrazyl (DPPH), N,N-dimethyl-p-phenylenediamine (DMPD), total Fe3+ reducing power, CUPRAC, phosphomolybdenum, metal chelating activity, and lipid peroxidation inhibition assays. Both extract types showed efficient radical scavenging activities against DPPH and DMPD radicals, ferric (Fe3+) and cupric (Cu2+) ion reducing powers, metal chelating activities, and lipid peroxidation inhibition. Total phenolic contents of methanol and aqueous extracts were 2.79 and 5.95 mg of GAE/g, respectively. Flavonoid contents of methanol and aqueous extracts were 6.35 and 5.75 mg of CAE/g, respectively. Consumption of the mushroom P. djamor can be beneficial due to antioxidant properties.

Keywords: Pleurotus djamor, edible mushroom, antioxidant activity, total phenol, total flavonoid

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