Antioxidant properties of cultivated edible mushroom (Agaricus) in Kenya
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Date
2015-04-22Author
Muna, Grace A
Muoma, John
Mwanzia, Benson
Ogoyi, Dorington
Language
enMetadata
Show full item recordAbstract
Antioxidant activities and phytochemical compounds of ethanol and hot water extracts of
Agaricus
bisporus
species fruiting body and mycelia cultivated in Kenya were spectophotometrically determined
and evaluated. The total antioxidant activity was analysed
using 1,1
-
diphenyl
-
2
-
picrylhydrazil, hydroxyl,
superoxide radical scavenging and reducing power assays, while phytochemicals were assayed
through
calorimetric
assays.
Total
phenolic,
β
-
carotene,
lycopene,
flavanoid
and
ascorbic
acid
composition
of
A
.
bisporus
extracts was analysed by calometr
ic assays and found to contain
40.26
to
4.61 mg/g,
48.99
to
2.86 mg/g,
67.82
to
11.87
mg/g,
93.8
to
17.2 mg/g and
11.62
to
10.22 mg/g)
respectively. The
mineral elemental analysis done using energy dispenser x
-
ray
fluorescence
(EDXRF) analytical
method
revealed that the samples contain zinc (42.9
mg/l), iron (33
to
48.5 mg/l), copper (18
to
24 mg/l) and
manganese (7.5
to
9 mg/l). Generally
,
the mycelium extracts were more effective radical scavengers
than the fruiting bodies. Due to the above characteristics,
A.
bisporus
mushroom could be considered a
food complement with antioxidative activity in the diet for the health benefits they presen
t. Their
effectiveness
was
also evaluated by their EC
50
values through interpolation from linear regression
analysis of their respective data
URI
http://www.academicjournals.org/article/article1429878762_Muna%20et%20al.pdfhttp://hdl.handle.net/11295/90246
Citation
Muna, Grace A., Muoma, John., Mwanzia, Benson and Ogoyi, Dorington (2015). Antioxidant properties of cultivated edible mushroom (Agaricus bisporus) in Kenya. African journal of biotechnology, 14(16), pp. 1401-1408Publisher
University of Nairobi