Study on <i style="mso-bidi-font-style: normal">in vitro</i> antioxidant potential of some cultivated <i style="mso-bidi-font-style:normal">Pleurotus</i> species (Oyster mushroom)

Abstract

<span style="font-size:9.0pt;mso-bidi-font-size:12.0pt;color:#231F20" lang="EN-US">The antioxidant potential and quantitative phenolic from the methanolic extract of <i style="mso-bidi-font-style:normal">Pleurotus sajor-caju</i><b><span style="font-size:9.0pt;mso-bidi-font-size:12.0pt" lang="EN-US"> </span></b><span style="font-size:9.0pt;mso-bidi-font-size:12.0pt" lang="EN-US">(Fr.) Singer, <i style="mso-bidi-font-style:normal">P. ostreatus</i> (Jacq. ex Fr.) <span style="mso-bidi-font-weight:bold">P. Kumm. and <i style="mso-bidi-font-style:normal">P. sapidus</i> (Schulzer & Kalchbr.) Sacc. at mature fruiting stage and mycelium stage were investigated. Fruiting bodies of <i style="mso-bidi-font-style:normal">Pleurotus</i> species exhibited the most potent free radical scavenging activity (<i style="mso-bidi-font-style:normal">P. sajor-caju</i> 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 (<i style="mso-bidi-font-style:normal">P. sapidus</i> 99 %). Gallic acid, BHT and Catechin used as a standard were highly effective in inhibiting hydroxyl and superoxide radicals, showing IC₅₀values below 1 mg/mL. <i style="mso-bidi-font-style:normal">Pleurotus sajor-caju</i> exhibited maximum antioxidant potential as compared to other two mushrooms. Analysis of total phenols and flavonoids in <i style="mso-bidi-font-style:normal">Pleurotus </i>species has been carried out <i style="mso-bidi-font-style:normal">in vitro. Pleurotus sajor-caju </i>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.

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