Antioxidant activities and total phenolic content of aqueous extract of Pleurotus ostreatus (cultivated oyster mushroom)

Malaysian Journal of Nutrition

Volumn 16, Issue 2, 2010, Pages 281-291

  Yim, H S ^a,b   Chye, F Y ^b   Tan, C T ^a   Ng, Y C ^a   Ho, C W ^a  

^a UCSI UNIVERSITY   (Malaysia)

^b UNIVERSITI MALAYSIA SABAH   (Malaysia)

Author keywords

Antioxidant activities; Aqueous extract; Pleurotus ostreatus; Total phenolic content

Indexed keywords

PLEUROTUS OSTREATUS;

EID: 78049487612     PISSN: 1394035X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

1. Alen-Ruiz F, Garcia-Flacon MS, Perez Lamela MC, Martinez-Carballo E & Simal-Gandara J (2009). Influence of major polyphenols on antioxidant activity in Mencia and Brancellao red wines. Fd Chem 113: 53-60.
2. Amarowicz R, Pegg RB, Rahimi-Moghaddam P, Barl B & Weil JA (2004). Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Fd Chem 84(4): 551-562.
3. Barros L, Cruz T, Baptista P, Estevinho LM & Ferreira ICFR (2008). Wild and commercial mushrooms as source of nutrients and nutraceuticals. Fd Chem & Toxicol 46(8): 2742-2747.
4. Barros L, Ferreira MJ, Queirós B, Ferreira ICFR & Baptista P (2007). Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Fd Chem 103: 413-419.
5. Biglari F, AlKarkhi AFM & Easa AM (2008). Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran. Fd Chem 107(4): 1636-1641.
6. Cheung LM, Cheung CK & Ooi EC (2003). Antioxidant activity and total phenolics of edible mushroom extracts. Fd Chem 81: 249-255.
7. Cheung LM & Cheung PCK (2005). Mushroom extracts with antioxidant activity against lipid peroxidation. Fd Chem 89(3): 403-409.
8. Chew YL, Lim YY, Omar M & Khoo KS (2008). Antioxidant activity of three edible seaweeds from two areas in South East Asia. LWT-Fd Sc & Tech 41(6): 1067-1072.
9. Cui Y, Kim DS & Park KC (2005). Antioxidant effect of Inonotus obliquus. J Ethnopharmacol 96: 79-85.
10. Dastmalchi K, Dorman HJD, Laakso I & Hiltunen R (2007). Chemical composition and antioxidative activity of Moldavian balm (Dracocephalum moldavica L.) extracts. LWT-Fd Sc & Tech 40(9): 1655-1663.
11. Du G, Li M, Ma F & Liang D (2009). Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits. Fd Chem 113: 557-562.
12. Elmastas M, Isildak O, Turkekul I & Temur N (2007). Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms. J Fd Comp & Anal 20(3-4): 337-345.
13. Frankel EN (1996). Antioxidants in lipid foods and their impact on food quality. Fd Chem 57(1): 51-55.
14. Guerra-Dore CMP, Azevedo TCG, de Souza MCR, Rego LA, de Dantas JCM, Silva FRF, Rocha HAO, Baseia IG & Leite EL (2007). Antiinflammatory, antioxidant and cytotoxic actions of β-glucan-rich extract from Geastrum saccatum mushroom. Int Immunopharmacol 7(9): 1160-1169.
15. Hagerman AE, Riedl KM, Jones GA, Sovik KN, Ritchard NT, Hartzfeld PW & Riechel TL (1998). High molecular weight plant polyphenolics (Tannins) as biological antioxidants. J Agric & Fd Chem 46(5): 1887-1892.
16. Jayakumar T, Thomas PA & Geraldine P (2009). In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom, Pleurotus ostreatus. Innov Fd Sc & Emerg Tech 10: 228-234.
17. Kubola J & Siriamornpun S (2008). Phenolic contents and antioxidant activities of bitter gourd (Momordia charantia L.) leaf stem and fruit fraction extracts in vitro. Fd Chem 110(4): 881-890.
18. Malaysia Food Act (1983). Food Safety and Quality Division, Ministry of Health Malaysia.
19. Manian R, Anusuya N, Siddhuraju P & Manian S (2008). The antioxidant activity and free radical scavenging potential of two different solvent extracts of Camellia sinensis (L.) O. Kuntz, Ficus bengalensis L. and Ficus racemosa L. Fd Chem 107: 1000-1007.
20. Manzi P, Gambelli L, Marconi S, Vivanti V & Pizzoferrato L (1999). Nutrients in edible mushrooms: an inter-species comparative study. Fd Chem 65(4): 477-482.
21. Mau JK, Chang CN, Huang SJ & Chen CC (2004). Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia. Fd Chem 87(1): 111-118.
22. Naveena BM, Sen AR, Vaithiyanathan S, Babji Y & Kondaiah N (2008). Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Sc 80(4): 1304-1308.
23. Siddhuraju P (2007). Antioxidant activity of polyphenolic compounds extracted from defatted raw and dry heated Tamarindus indica seed coat. LWT-Fd Sc & Tech 40(6): 982-990.
24. Tawaha K, Alali FQ, Gharaibeh M, Mohammad M & El-Elimat T (2007). Antioxidant activity and total phenolic content of selected Jordanian plant species. Fd Chem 104(4): 1372-1378.
25. Thitilertdecha N, Teerawutgulrag A & Rakariyatham N (2008). Antioxidant and antibacterial activities of Nephelium lappaceum L. extracts. LWT-Fd Sc & Tech 41(10): 2029-2035.
26. Villaño D, Fernández-Pachón MS, Troncoso AM & García-Parrilla MC (2004). The antioxidant activity of wines determined by the ABTS•+ method: influence of sample dilution and time. Talanta 64(2): 501-509.
27. Wojdylo A, Oszmiañski J & Czemerys R (2007). Antioxidant activity and phenolic compounds in 32 selected herbs. Fd Chem 105(3): 940-949.
28. Xu BJ & Chang SKC (2007). A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J Fd Sc 72: S159-S166.
29. Yim HS, Chye FY, Ho SK & Ho CW (2009). Phenolic profiles of selected edible wild mushrooms as affected by extraction solvent, time and temperature. As J Fd & Agro-Ind 2(3): 371-380.