Quality assessment and antioxidant study of Pleurotus djamor (Rumph. ex Fr.) Boedijn

Abstract

Pleurotus djamor is an important oyster mushroom that has attracted much attention due to its high nutritional value and diverse therapeutic properties. However, quality standards of this species remain unexplored so far. For this purpose, microscopic features of powder such as physical characters, spore measurement, type of hyphae were examined and described. Physico-chemical parameters like organoleptic features and fluorescent behaviour against 16 reagents were also determined. In addition, an alcoholic extract was prepared using methanol as solvent to characterize the mushroom chemically and biologically. Preliminary mycochemical analysis indicated presence of major bioactive components in the following order of phenol> ascorbic acid> flavonoid> β-carotene> lycopene. To determine phenolic fingerprint of the extract, an HPLC profile was recorded. The chromatogram indicated existence of at least nine phenolic components in the extract. Moreover, antioxidant activity of the macrofungus was also evaluated using in vitro assays like DPPH radical scavenging activity (EC50 value 0.653 mg/ml) and total antioxidant capacity (16.67 µg AAE/mg of extract). In summary, the data as described in this study are significant towards future identification and authentication of genuine mushroom material establishing the pharmacognostic standards. Furthermore, results of antioxidant study indicate that the mature fruiting bodies could be valuable for defending radical induced ailments.

Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties

“…Regarding Pd methanolic extract, our result for polyphenol quantification (12.42 mg GAE/g) was higher than the values obtained by Acharya et al [34] (7.85 mg GAE/g), Jegadeesh et al [35] (2.25 mg GAE/g) and Nayak et al [36] (1.14 mg GAE/g) in different varieties of Pleurotus djamor.…”

Actividad antimicrobiana, contenido de compuestos fenólicos y capacidad antioxidante de cuatro hongos macromicetos comestibles de Chihuahua, México

“…DPPH test is considered one of the most widely used methods to evaluate antioxidant capacity because radicals are very stable and easy to use (Acharya, Khatua & Ray, 2017). The antioxidant activity of the extracts showed very similar averages among the species, with A. rubescens (0.043 mmol TE/g DW) being the species with the highest radical uptake, followed by L. laccata (0.0368 mmol TE/g DW), L. perlatum (0.0244 mmol TE/g DW) and A. hygrometricus (0.0135 mmol TE/g DW).…”

Systematic Review: Heat Treatments on Phenolic Content, Antioxidant Activity, and Sensory Quality of Malaysian Mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.)

“…Researchclaims if ethanol solvents are used to extract phenolic content in P. ostreatus, the antioxidant activities would be 94.54%, higher than methanolic extract (Thillaimaharani et al, 2013). Phenolic compounds do not only exist in P. ostreatus, but are also found in, P. djamor (Acharya et al, 2017), P. florida (Thillaimaharani et al, 2013), and P. gigantues (synonyms: Lentinus giganteus and Panus giganteus) (Yun et al, 2020). Fruiting bodies of P. giganteus were found to have phenolic compounds (caffeic acid and cinnamic acid) and triterpenoids (Thillaimaharani et al, 2013).…”