Phenolic content and free radical scavenging activity of herbal seasoning enriched with oyster mushroom (Pleurotus sajor-caju) powder

Saiful Bahri Sa’ari, . and Wan Rosli Wan Ishak, . and Kasmah Mohamad, . Phenolic content and free radical scavenging activity of herbal seasoning enriched with oyster mushroom (Pleurotus sajor-caju) powder. pp. 165-176. ISSN 1394-9829

Mushrooms have received great attention for their health benefits due to their polyphenols content and the related antioxidant activity. Edible mushrooms are known as low calorie functional foods that suit to the design of healthy diet food patterns. The aim of this work is to evaluate the antioxidative activity of methanolic extracts of the herbal seasoning (HS) enriched with Pleurotus sajorcaju (PSC) powder in different assays namely 2 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity ferric reducing scavenging power (FRAP) and total phenolic content (TPC). Chemical compositions were determined by standard AOAC methods. Six different formulations with different levels of PSC powder at 0 (A) 20 (B) 40 (C) 60 (D) 80 (E) and 100 (F) to substitute coconut milk powder were used in this study. The methanolic extracts of HS(F) showed the highest antioxidant activity in scavenging DPPH free radicals (54) than the control treatment HS(A) (43). Meanwhile the reducing capacities of PSC powder incorporated at different levels were in the range of 23.57 “ 60.52 mg ascorbic acid equivalents (AAEs)/g extract. Among all samples HS(F) had the highest total phenolic content 1 823.84 0.84 mg gallic acid equivalents (GAEs)/g. Overall the antioxidant activities in DPPH and FRAP increased with increasing concentration of PSC powder in the formulations. The high content of ash which was recorded in PSCbased HS might be contributed by some minerals present in PSC powder in the HS. This study indicated that PSC powder exerts some antioxidative capacities thus it can be potentially used as a natural antioxidant in processed food products.

Full text available from: Official URL: http://jtafs.mardi.gov.my/jtafs/45-2/sajor.pdf

Abstract

Mushrooms have received great attention for their health benefits due to their polyphenols content and the related antioxidant activity. Edible mushrooms are known as low calorie functional foods that suit to the design of healthy diet food patterns. The aim of this work is to evaluate the antioxidative activity of methanolic extracts of the herbal seasoning (HS) enriched with Pleurotus sajorcaju (PSC) powder in different assays namely 2 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity ferric reducing scavenging power (FRAP) and total phenolic content (TPC). Chemical compositions were determined by standard AOAC methods. Six different formulations with different levels of PSC powder at 0 (A) 20 (B) 40 (C) 60 (D) 80 (E) and 100 (F) to substitute coconut milk powder were used in this study. The methanolic extracts of HS(F) showed the highest antioxidant activity in scavenging DPPH free radicals (54) than the control treatment HS(A) (43). Meanwhile the reducing capacities of PSC powder incorporated at different levels were in the range of 23.57 “ 60.52 mg ascorbic acid equivalents (AAEs)/g extract. Among all samples HS(F) had the highest total phenolic content 1 823.84 0.84 mg gallic acid equivalents (GAEs)/g. Overall the antioxidant activities in DPPH and FRAP increased with increasing concentration of PSC powder in the formulations. The high content of ash which was recorded in PSCbased HS might be contributed by some minerals present in PSC powder in the HS. This study indicated that PSC powder exerts some antioxidative capacities thus it can be potentially used as a natural antioxidant in processed food products.

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Item Type:	Article
AGROVOC Term:	Pleurotus sajor caju
AGROVOC Term:	Phenolic content
AGROVOC Term:	Free radicals
AGROVOC Term:	Culinary herbs
AGROVOC Term:	Seasoning plants (spice)
AGROVOC Term:	Oyster mushroom
AGROVOC Term:	Powders
AGROVOC Term:	Polyphenols
AGROVOC Term:	Chemical composition
AGROVOC Term:	Ascorbic acid
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24388

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