Anti-oxidant properties of two edible mushrooms, Agaricus bisporus and Pleurotus ostreatus grown in Botswana

Authors

  • P Chaturvedi Department of Biological Sciences, University of Botswana, Private Bag 0022, Gaborone
  • K B Khare Department of Biological Sciences, University of Botswana, Private Bag 0022, Gaborone
  • T E Kwape Department of Biological Sciences, University of Botswana, Private Bag 0022, Gaborone
  • M Moses Department of Biological Sciences, University of Botswana, Private Bag 0022, Gaborone

Abstract

Natural anti-oxidants are the good source for neutralizing free radicals generated in the body after oxidative stress. The present study was aimed at in vitro evaluation of anti-oxidant properties of two edible mushrooms, Agaricus bisporus and Pleurotus ostreatus consumed in Botswana. Gallic acid was used a reference control for all experimental trials. Methanol extracts of both A. bisporous (ABM) and P. ostreatus (POM) were prepared. Phenol content of POM and ABM were also determined and found that ABM has more total phenol content than POM.The anti-oxidant studies included DPPH radical scavenging activities, superoxide radical and hydrogen peroxide scavenging activities. Cumene hydro peroxide induced lipid peroxidation in rat liver homogenate was also studied.  ABM inhibited formation of malonyl dialdehyde and scavenged hydrogen peroxide more effectively as compared to POM. On the other hand POM was found to be more potent in scavenging superoxide radicals. Antioxidant activities of both POM and ABM were concentration dependant.

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Published

2011-07-31

Issue

Vol. 20 No. 1 (2011)

Section

Articles

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How to Cite

Chaturvedi, P., Khare, K. B., Kwape, T. E., & Moses, M. (2011). Anti-oxidant properties of two edible mushrooms, Agaricus bisporus and Pleurotus ostreatus grown in Botswana. Mushroom Research, 20(1). https://epubs.icar.org.in/index.php/MR/article/view/48895