Phytochemical screening and antioxidant activity of methanolic extract of selected wild edible Nigerian mushrooms |
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| Institution: | 1. School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand;2. School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand;3. School of Medical and Health Sciences, The University of Auckland, Auckland 1005, New Zealand;4. Landcare Research, Private Bag 92170, Auckland, New Zealand;1. Center for Food Science and Nutrition, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia;2. Department of Life Sciences, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia;3. Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States;1. P.G. Dept. of Pharmacology, BLDEA''s College of Pharmacy, BLDE University campus, Bijapur-586103, Karnataka. India;2. P.G. Dept. of Pharmaceutical chemistry, BLDEA''s College of Pharmacy, BLDE University campus, Bijapur-586103, Karnataka. India;1. Laboratoire 3BS, Faculté des sciences biologiques et sciences agronomiques, Université Mouloud Mammeri de Tizi Ouzou, Tizi Ouzou, Algérie;2. Laboratoire 3BS, Faculté des sciences de la nature et de la vie, Université A. Mira de Bejaia, Bejaia, Algérie;1. College of Agronomy and Biotechnology, Yunnan Agricultural University, 650201 Kunming, China;2. Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, 650200 Kunming, China;3. College of Resources and Environment, Yuxi Normal University, 653100 Yuxi, China |
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| Abstract: | ObjectiveTo elucidate the phytochemical content and antioxidant activity of selected wild edible Nigerian mushroom species.MethodsPhytochemical screening was carried out using standard methods while 1,1-Diphenyl picryl hydrazyl (DPPH) radical and reductive power assays were used to evaluate the in vitro antioxidant properties of the selected edible Nigerian mushroom species.ResultsThe result obtained revealed the presence of alkaloids, cardiac glycosides, saponins, flavonoids, terpenes, steroids, tannins and phenols in the selected mushrooms extracts. The extract of Pleutorus ostearus showed a significantly (P<0.05) higher total phenol and flavonoid content of (248.80±7.63) mg/g and (42.63±0.63) mg/g respectively compared to other mushroom extracts. Cantherale cibarus had the most significant (P<0.05) amount of alkaloids (135.57±0.27) mg/g] and saponins (150.41±0.50) mg/g] when compared to other extracts while the tannin content (170.56±0.74)] mg/g was highest in the mushroom Temitomyces robustus. All mushroom extracts scavenged DPPH radical in a dose dependent manner. However, Lactarus deliciousus had the highest DPPH scavenging activity compared to the other mushroom extracts. Pleutorus ostearus and Lactarus deliciousus had better reductive power than other mushroom extracts concentrations used.ConclusionsThe mushroom species analysed have been shown to be good sources of antioxidants and other phytoconstituents, thus it can be used in the management of oxidative stress induced diseases. |
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| Keywords: | Phytochemicals Antioxidants Mushrooms 1 1-Diphenyl picryl hydrazyl Reductive power |
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