Evaluation of the antioxidant activities of some wild edible indigenous Ghanaian mushrooms

8th International Biotechnology Conference, Exhibition and Workshop

Enoma, D.O.^1 ; Larbie, C.E.^1 ; Dzogbefia, V.P.^1 ; Obafemi, Y.D.^2

Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana^1

Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria^2

关键词: 1 ,1-diphenyl-2-picrylhydrazyl;    Anti-oxidant activities;    Antioxidant potential;    Free radical scavenging;    Glutathiones;    Mushrooms;    Phenolics;    Total phenolic content;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/210/1/012010/pdf
DOI  :  10.1088/1755-1315/210/1/012010

来源: IOP

【 摘 要 】

Wild edible mushrooms have been reported to contain high phenolic contents which confer free radical scavenging ability. This study investigated antioxidant potentials of wild edible mushrooms from the Ashanti region (Kumasi) in Ghana. Cultivated strain of Pleurotus ostreatus (control) and five wild edible mushrooms (Termitomyces sp., Volvariella sp., Termitomyces shimperi, Auricularis auricular, and Volvariella volvaceae) were evaluated. Total phenolic content, Glutathione content and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical experiments were run on aqueous and ethanolic extracts of each mushroom. Ethanolic and aqueous extracts of T. shimperi showed the highest antioxidant activity in vitro, with their EC50 values of 0.699mg/ml and 0.47mg/ml respectively. Their EC50 values were greater than the standard, butylated hydroxy toluene (BHT) value of 0.526mg/ml. Ethanolic extracts of Volvariella sp had the significantly (p