Effects of different extracting conditions on antioxidant activities of Pleurotus flabellatus
2016
Pumtes, P. | Rojsuntornkitti, K. | Kongbangkerd, T. | Jittrepotch, N.
The purpose of this study was to investigate the effect of different extracting conditions on antioxidant activity of Pleurotus flabellatus. Samples were extracted by using 2 different conditions at room temperature; shaking for 24 hours and sonicating for 1 hour and the extracting solvents were 65%, 80% and 95% ethanol (v/v). The antioxidant activities were analyzed in terms of total phenolic content, total flavonoid content, ABTS and DPPH assays. It was found that P. flabellatus extracted by shaking and sonicating with 65% ethanol gave the highest extraction yields of 32.33 and 33.86 % dry weight, respectively. The sample extracted by shaking method with 95% ethanol gave the highest total phenolic contents of 301.76 mg GAE/100 g sample. The total flavonoid contents were the highest when using shaking and sonicating methods with 95% ethanol from P. flabellatus extract of 30.84 and 31.17 mgQCE/100g sample (p<0.05). The results showed that the total phenolic and total flavonoid content of mushroom extracts had affected on antioxidant activities by DPPH and ABTS assay.
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