Determination of Antioxidant Parameters of Pleurotus Mushrooms Growing on Different Wood Substrates

I. Strapáč 1 , M. Kuruc 1 , and M. Baranová 2
  • 1 Department of Chemistry, Biochemistry and Biophysics, Institute of pharmaceutical chemistry, University of Veterinary Medicine and Pharmacy, Komenskeho 73, 041 81 , Košice, Slovakia
  • 2 Department of Food Hygiene and Technology, Institute of milk hygiene and technology, University of Veterinary Medicine and Pharmacy, Komenskeho 73, 041 81 , Košice, Slovakia

Abstract

Extracts of the fruiting bodies of the Oyster mushroom (Pleurotus ostreatus) grown on wood substrates (beech, oak, linden, walnut, poplar) and extracts of the fruiting bodies of the Oyster mushroom (Pleurotus pulmonarius) grown in nature on aspen wood were used to determine the total phenols, total flavonoids, lycopene and β-carotene. The content of individual antioxidants varies considerably depending, not only on the substrate, but also on the extracting agents. The highest content of total phenols and total flavonoids was found in methanol and water extracts of the fruiting bodies of the Oyster mushrooms grown on oak and linden substrates. The maximum content of lycopene and β-carotene was determined in acetone and n-hexane (ratio 4 : 6) extracts of the fruiting bodies of the Oyster mushroom grown on an oak block. The results obtained in this study demonstrated that the quantitative and also probably the qualitative composition of the antioxidants in the fruiting bodies of Oyster mushrooms depended considerably on the substrate composition.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • 1. Alves, M. J., Ferreira, I. C. F. R., Froufe, H. J. C., Abreu, R. M. V., Martins, A., Pintado, M., 2013: Antimicrobial activity of phenolic compounds identified in wild mushrooms, SAR analysis and docking studies. J. Appl. Microbiol., 115, 346-357.

  • 2. Dasgupta, A., Manjula, R., Krishnendu, A., 2013: Chemical composition and antioxidant activity of a wild edible mushroom Pleurotus flabellatus. Int. J. Pharm. Tech. Res., 4, 1655-1663.

  • 3. Deepalakshni, K., Mirunalini, S., 2014: Pleurotus ostreatus: an Oyster mushroom with nutritional and medical properties. Journal of Biochemical Technology, 2, 718-726.

  • 4. Ergönül, P. G., Akata, I., Kalyoncu, F., Ergönül, B., 2013: Fatty acid compositions of six wild edible mushroom species: Research report. The Scientific World Journal. Hindawi Publishing Corporation, 2013, 1-4. http://dx.doi.org/10.1155/2013/1639.4

  • 5. Chirinang, P., Intarapichet, K. O., 2009: Amino acids and antioxidant properties of the Oyster mushroom, Pleurotus ostreatus and Pleurotus sajor-caju. ScienceAsia. 35, 326-331.

  • 6. Chovancová, A., Šturdík, E., 2005: The influence of betaglucans on the immune system of man (In Slovak). Nova Biotechnologica, 1, 105-121.

  • 7. Konczak, I., Sakulnarmrat, K., Bull, M., 2012: Potential physiological activities of selected Australian herbs and fruits. In Rural Industries Research and Development Corporation, Project No. PRJ-004171, Pub. No. 11/097.

  • 8. Lakshman, D., Radha, K. V., 2012: An effective quantitative estimation of lovastatin from Pleurotus osteratus using UV and HPLC. International Journal of Pharmacy and Pharmaceutical Sciences, 4, 462-464.

  • 9. Lepšová, A., 2005: Mushrooms as an Elixir of Life (In Czech), 2nd edn., Libeznice: Vikend, CR, 88 pp.

  • 10. Mattila, P., Könkö, K., Eurola, M., Pihlava, J. M., Astola, J., Vahteristo, L. et al., 2001: Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. J. Agricult. Food Chem., 49, 2343-2348.

  • 11. Nagata, M., Yamashita, I., 1992: Simple method for simultaneous determination of chlorophyl and carotenoids in tomato fruit. Nippon Shokuhin Kogyo Gakkaishi, 10, 925-928.

  • 12. Synytsya, A., Míčková, K., Jablonský, I., Sluková, M., Čopíková, J., 2008: Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements. Czech Journal of Food Science, 6, 441-446.

  • 13. Vamanu, E., 2014: Antioxidant properties of mushroom mycelia obtained by batch cultivation and tocopherol content affected by extraction procedures: Research report. BioMed Research International, 2014, 1-8.

  • 14. Vetter, J., Hajdú, C. S., Györft, J., Maszlavér, P., 2005: Mineral composition of the cultivated mushrooms Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes. Acta Alimentaria, 4, 441-451.

  • 15. Vetter, J., 2007: Chitin content of cultivated mushrooms Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes. Food Chemistry, 102, 6-9.

  • 16. Waterhouse, A. L., 2002: Determination of total phenolics. In Wrolstad R. E. (Ed.): Current Protocols in Food Analytical Chemistry. New York, John Wiley and Sons Inc, pp. I1.1.1-8.

  • 17. Wittig, M., Krings, U., Berger, R. G., 2013: Single-run of vitamin D photoproducts in Oyster mushroom (Pleurotus ostreatus) after UV-B treatment. J. Food Comp. Anal., 31, 266-274.

OPEN ACCESS

Journal + Issues

Search