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Evaluation of the Antioxidant Activity of Aqueous and Methanol Extracts of Pleurotus ostreatus in Different Growth Stages

Summary

This research examined the antioxidant properties of oyster mushrooms (Pleurotus ostreatus) at different growth stages. The study found that these mushrooms contain natural compounds that can help protect cells from damage caused by harmful free radicals. The findings are significant for both nutrition and medicine. Impacts on everyday life: • Oyster mushrooms can be included in diet as a natural source of antioxidants • The findings support the use of mushrooms in health supplements and functional foods • Understanding different growth stages helps optimize mushroom harvesting for maximum health benefits • The research validates traditional uses of mushrooms in health-promoting foods • Results contribute to developing new natural antioxidant products

Background

Oxidative stress, caused by endogenous factors like reactive oxygen species (ROS) and exogenous factors like smoking and pollution, can attack nucleic acids, proteins, and enzymes causing loss of structure and function. While the human body maintains a balance between free radicals and antioxidants, dietary antioxidants are necessary to help reduce oxidative damage. Fungi have been identified as sources of biologically active substances that can reduce oxidative damage and aid in disease prevention.

Objective

To evaluate the antioxidant activity of aqueous and methanolic extracts obtained from mycelium, primordium, and fruiting body of Pleurotus ostreatus in both fresh and dry states during different growth stages.

Results

The total polyphenol content was highest in aqueous extracts of dried samples. Flavonoids represented a small percentage of total polyphenols. Fresh sample extracts showed higher FRAP values compared to dried samples. All extracts demonstrated metal ion chelating activity, with dried mycelium methanol extract showing the highest activity. Reducing power increased with concentration and was generally higher in dried sample extracts. Both DPPH and ABTS radical scavenging activities correlated positively with extract concentration.

Conclusion

All water and methanolic extracts contained phenolic compounds and flavonoids, though flavonoid content was low. Antioxidant activity varied among different extracts and growth stages, with no consistent pattern observed across developmental stages. The results suggest antioxidant activity may be due to various molecules beyond just polyphenols. The fruiting body generally showed the best results, indicating potential for further investigation of its functional properties.
  • Published in:Frontiers in Microbiology,
  • Study Type:Laboratory Research,
  • Source: 10.3389/fmicb.2016.01099
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