Abstract

ANTIOXIDATIVE PROPERTY OF PLEUROTUS FLORIDA: AN EDIBLE OYSTER MUSHROOM IN M.P.

Ritu Panjwani, Ashish Saraf* and Akhilesh Kumar Pandey

ABSTRACT

This study aimed to investigate the invitro antioxidant activity of hot water and ethanolic extract of edible mushroom, Pleurotus florida, commonly known as oyster mushroom, rank second among the important edible cultivated mushrooms in the world especially in Madhya Pradesh. Hot water and ethanolic extracts were prepared from fruit body of P. florida and their antioxidant properties were studied by following DPPH, Ferrous ion chelating activity, FRAP Assays. Naturally occurring antioxidant compound (Flavonoid) was tested in the extracts by flavonoid concentration test which then be purified through the Thin Layer Chromatography in a solvent system of chloroform-methanol-water (25:4:3). The results revealed that the hot water extract displayed better scavenging effects on DPPH 87.03% , Chelating activity 71.5% & Reducing power 0.59 followed by ethanol extract 69.90%, 67% & 0.48 respectively for all the above three tests . The amount of total flavonoid concentration of hot water and ethanolic extracts was found to be 39.9±0.03 and 34.75±0.07 mg-1 (quercetin equivalent). The antioxidant potential of both the extracts were increased with an increase in concentration of both the extracts, probably due to difference in the concentration of antioxidant compounds (flavonoid) present in fruit body subsequently it was purified through the separate spot having RF value 0.65 & 0.68 respectively. Thus, the present study showed that P. florida mushroom can be considered as good source of natural antioxidants that can be used as a possible food supplement with beneficial effect in health and also in the pharmaceutical industry.

Keywords: Antioxidant activity, Oyster, mushroom, FRAP, DPPH.