Research Article
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Year 2017, Volume 4, Issue 1, 1 - 9, 07.01.2017
https://doi.org/10.21448/ijsm.252052

Abstract

References

  • Jose, N., & Janardhanan, K. (2001). Antioxidant and antitumour activity of Pleurotus florida. Current Science, 79(7), p.941-943.
  • Zadrazil, F., Cultivation of Pleurotus. The biology and cultivation of edible mushrooms by ST Chang and WA Hayes. Academic press INC. Orlando, Florida, 1978. 1, p. 62.
  • Upadhyay, R.C., & Singh, M. Production of edible mushrooms, in Industrial Applications. (2011), Springer. p. 79-97.
  • Das, N., & Mukherjee, M. (2007). Cultivation of Pleurotus ostreatus on weed plants. Bioresource technology, 98(14), p. 2723-2726.
  • Yildiz, A., & Demir, R. (1998). The effect of some plant materials on the growth and productivity of Pleurotus ostreatus (Jacq. ex. Fr.) Kum. var. salignus (Pers. ex. Fr.) Konr. et Maubl. Turkish Journal of Biology, 22(1), p. 67-74.
  • Yildiz, S., Yıldız, Ü.C., Gezer, E.D., & Temiz, A. (2002). Some lignocellulosic wastes used as raw material in cultivation of the Pleurotus ostreatus culture mushroom. Process Biochemistry, 38(3), p. 301-306.
  • Akyüz, M., & Yildiz, A. (2008). Evaluation of cellulosic wastes for the cultivation of Pleurotus eryngii (DC. ex Fr.) Quel. African Journal of Biotechnology, 7(10), p. 1494- 1499.
  • Turkoglu, A., Duru, M.E., Mercan, N., Kivrak, I., & Gezer, K. (2007). Antioxidant and antimicrobial activities of Laetiporus sulphureus (Bull.) Murrill. Food Chemistry, 101(1), p. 267-273.
  • Singh, R., Verma, P.K., & Singh, G. (2012). Total phenolic, flavonoids and tannin contents in different extracts of Artemisia absinthium. Journal of Intercultural Ethnopharmacology, 1(2), p. 101-104.
  • Cook, N., & Samman, S. (1996). Flavonoids—chemistry, metabolism, cardioprotective effects, and dietary sources. The Journal of Nutritional Biochemistry, 7(2), p. 66-76.
  • Nagai, T., Inoue, R., Inoue, H., & Suzuki, N. (2003). Preparation and antioxidant properties of water extract of propolis. Food Chemistry, 80(1), p. 29-33.
  • Puttaraju, N. G., Venkateshaiah, S. U., Dharmesh, S. M., Urs, S. M. N., & Somasundaram, R. (2006). Antioxidant activity of indigenous edible mushrooms. Journal of agricultural and food chemistry, 54(26), 9764-9772.
  • Vidović, S. S., Mujić, I. O., Zeković, Z. P., Lepojević, Ž. D., Tumbas, V. T., & Mujić, A. I. (2010). Antioxidant properties of selected Boletus mushrooms. Food Biophysics, 5(1), 49-58.
  • Heleno, S., Barros, L., Sousa, M.J., Martins, A., & Ferreira, ICFR. (2010). Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity. Food Chemistry, 119(4), p. 1443-1450.
  • [06/06/2016]; Available from: https://biruni.tuik.gov.tr/bitkiselapp/bitkisel.zul.
  • Chang, S. (1980). Mushroom production in SE Asia. Mushroom Newsletter for the Tropics, 1, p. 18-22.
  • Royse, D.J. (1985). Effect of spawn run time and substrate nutrition on yield and size of the shiitake mushroom. Mycologia, p. 756-762.
  • Chang, S., Lau, O., & Cho, K. (1981). The cultivation and nutritional value of Pleurotus sajor-caju. European Journal of Applied Microbiology and Biotechnology, 12(1), p. 58- 62.
  • Slinkard, K., & Singleton, V.L. (1977). Total phenol analysis: automation and comparison with manual methods. American Journal of Enology and Viticulture, 28(1), p. 49-55.
  • Fukumoto, L., & Mazza, G. (2000). Assessing antioxidant and prooxidant activities of phenolic compounds. Journal of Agricultural and Food Chemistry, 48(8), p. 3597-3604. [21]. Julkunen-Tiitto, R., (1985). Phenolic constituents in the leaves of northern willows: methods for the analysis of certain phenolics. Journal of Agricultural and Food Chemistry, 33(2), p. 213-217.
  • Benzie, I.F., & Strain, J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), p. 70-76.
  • Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J Sci Technol, 26(2), p. 211-219.
  • Akyüz, M., & Kırbağ, S. (2009). Evaluation of some agricultural and industrial wastes as a compost for the cultivation of Pleurotus spp.. Ekoloji, 18(70), p. 27-31.
  • Yildiz, A., Karakaplan, M. and Aydin, F. (1998). Studies on Pleurotus ostreatus (Jacq. ex Fr.) Kum. var. salignus (Pers. ex Fr.) Konr. et Maubl.: cultivation, proximate composition, organic and mineral composition of carpophores. Food Chemistry, 61(1), p. 127-130.
  • Dündar, A. and Yildiz, A. (2009). A comparative study on Pleurotus ostreatus (jacq.) P. kumm. cultivated on different agricultural lignocellulosic wastes. Turkish Journal of Biology, 33(2), p. 171-179.
  • Obodai, M., Cleland-Okine, J., & Vowotor, K. (2003). Comparative study on the growth and yield of Pleurotus ostreatus mushroom on different lignocellulosic by- products. Journal of Industrial Microbiology and Biotechnology, 30(3), p. 146-149.
  • Dahmardeh, M., Hossienabadi, R., & Safarpoor, H. (2010). Comparative study on cultivation and yield performance of Pleurotus ostreatus (oyster mushroom) grown on different substrates (wheat straw and barley straw) and supplemented at various levels of spawn. Journal of Food, Agriculture & Environment, 8(3/4 part 2), p. 996-998.
  • Samuel, A.A., & Eugene, T.L. (2012). growth performance and yield of oyster mushroom (Pleurotus ostreatus) on different substrates composition in Buea South West Cameroon. Science Journal of Biochemistry, Article ID sjbch-139, 6 Pages.
  • Barut Uyar, B., Gezmen Karadağ, M., Şanlıer, N., & Günyel, S. (2013). Determining the amount of total phenolic compounds of some vegetables frequently used in our society. GIDA-Journal of Food, 38(1), p. 23-29.
  • Zeng, X., Suwandi, J., Fuller, J., & Ng, K. (2012). Antioxidant capacity and mineral contents of edible wild Australian mushrooms. Food Science and Technology International, 18(4), p. 367-379.
  • Lee, E.J., & Jang, H.D. (2004). Antioxidant activity and protective effect of five edible mushrooms on oxidative DNA damage. Food Science and Biotechnology, 13, p. 443– 449.
  • Cheung, L., & Cheung, P.C. (2005). Mushroom extracts with antioxidant activity against lipid peroxidation. Food Chemistry, 89(3), p. 403-409.
  • Saxena, M., Saxena, J., & Pradhan, A. (2012). Flavonoids and phenolic acids as antioxidants in plants and human health. International Journal of Pharmaceutical Sciences Review and Research, 16(2), p. 130-134.
  • Wong, F.-C., Chai1, T.-T., Tan, S.-L., & Yong, A.-L. (2014). Evaluation of bioactivities and phenolic content of selected edible mushrooms in Malaysia. Tropical Journal of Pharmaceutical Research, 12(6), p. 1011-1016.
  • Hatano, T., Edamatsu, R., Mori, A., Fujita, Y., & Yasuhara, E. (1989). Effects of the interaction of tannins with co-existing substances. VI. Effects of tannins and related polyphenols on superoxide anion radical and on DPPH radical. Chemical & Pharmaceutical Bulletin, 37, p. 2016-2021.
  • Hip Seng Yim, H., Yee Chye, F., Kheng Ho, S., & Wai Ho, C. (2009). Phenolic profiles of selected edible wild mushrooms as affected by extraction solvent, time and temperature. Asian Journal of Food and Agro-industry, 2(3), p. 392-401.
  • Ou, B., Huang, D., Hampsch-Woodill, M., Flanagan, J.A., & Deemer, E.K. (2002). Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study. Journal of Agricultural and Food Chemistry, 50(11), p. 3122-3128.
  • Keleş, A., Koca, İ., & Gençcelep, H. (2011). Antioxidant properties of wild edible mushrooms. Journal of Food Processing & Technology, 2(6), p. 2-6.
  • Kouassi, K.A., Kouadio, E.J.P., Djè, K.M., Dué, A.E., & Kouamé, L.P. (2016). Edible ectomycorrhizal mushrooms Russula spp. of Côte d’Ivoire: total phenolic content, hplc- profiles of phenolic compounds and organic acids, antioxidant activities. Journal of Agricultural Chemistry and Environment, 5(02), p. 73.
  • Sarikurkcu, C., Tepe, B., & Yamac, M. (2008). Evaluation of the antioxidant activity of four edible mushrooms from the Central Anatolia, Eskisehir–Turkey: Lactarius deterrimus, Suillus collitinus, Boletus edulis, Xerocomus chrysenteron. Bioresource Technology, 99(14), p. 6651-6655.

Total Phenolics, Flavonoids, Tannin Contents and Antioxidant Properties of Pleurotus ostreatus Cultivated on Different Wastes and Sawdust

Year 2017, Volume 4, Issue 1, 1 - 9, 07.01.2017
https://doi.org/10.21448/ijsm.252052

Abstract

In this study, the usage possibilities of some agro-industrial wastes such as; peanut wastes, potatoes farm wastes, walnut and orange tree sawdust in Pleurotus ostreatus cultivation were investigated and total phenolic, flavonoid, condensed  tannin content and antioxidant properties of these methanolic mushroom extracts were examined. For the determination of the total phenolic contents, the Folin-Ciocalteau procedure was used. The content of total flavonoid present in the methanolic extracts was measured using a spectrophotometric assay. Condensed tannins were determined according to the method by Julkunen-Tıtto. The antioxidant capacity was determined using ferric reducing antioxidant power (FRAP) and free radical scavenging activity of DPPH. The highest total phenolic content (2.672 ± 0.003 mg GAE/g) was found in mushroom cultivated on walnut sawdust. The highest condensed tannin (1.011 ± 0.088 CE mg/g) and ferric reducing antioxidant power (FRAP) (12.332 ± 0.017 μmol FeSO4.7H2O/g) were observed in the same mushroom extract. The highest total flavonoid and free radical scavenging activity of DPPH were found in extract of mushroom cultivated on potatoes handle. Bioactive properties of P. ostreatus cultivated on walnut tree sawdust were generally exhibited remarkable results.

References

  • Jose, N., & Janardhanan, K. (2001). Antioxidant and antitumour activity of Pleurotus florida. Current Science, 79(7), p.941-943.
  • Zadrazil, F., Cultivation of Pleurotus. The biology and cultivation of edible mushrooms by ST Chang and WA Hayes. Academic press INC. Orlando, Florida, 1978. 1, p. 62.
  • Upadhyay, R.C., & Singh, M. Production of edible mushrooms, in Industrial Applications. (2011), Springer. p. 79-97.
  • Das, N., & Mukherjee, M. (2007). Cultivation of Pleurotus ostreatus on weed plants. Bioresource technology, 98(14), p. 2723-2726.
  • Yildiz, A., & Demir, R. (1998). The effect of some plant materials on the growth and productivity of Pleurotus ostreatus (Jacq. ex. Fr.) Kum. var. salignus (Pers. ex. Fr.) Konr. et Maubl. Turkish Journal of Biology, 22(1), p. 67-74.
  • Yildiz, S., Yıldız, Ü.C., Gezer, E.D., & Temiz, A. (2002). Some lignocellulosic wastes used as raw material in cultivation of the Pleurotus ostreatus culture mushroom. Process Biochemistry, 38(3), p. 301-306.
  • Akyüz, M., & Yildiz, A. (2008). Evaluation of cellulosic wastes for the cultivation of Pleurotus eryngii (DC. ex Fr.) Quel. African Journal of Biotechnology, 7(10), p. 1494- 1499.
  • Turkoglu, A., Duru, M.E., Mercan, N., Kivrak, I., & Gezer, K. (2007). Antioxidant and antimicrobial activities of Laetiporus sulphureus (Bull.) Murrill. Food Chemistry, 101(1), p. 267-273.
  • Singh, R., Verma, P.K., & Singh, G. (2012). Total phenolic, flavonoids and tannin contents in different extracts of Artemisia absinthium. Journal of Intercultural Ethnopharmacology, 1(2), p. 101-104.
  • Cook, N., & Samman, S. (1996). Flavonoids—chemistry, metabolism, cardioprotective effects, and dietary sources. The Journal of Nutritional Biochemistry, 7(2), p. 66-76.
  • Nagai, T., Inoue, R., Inoue, H., & Suzuki, N. (2003). Preparation and antioxidant properties of water extract of propolis. Food Chemistry, 80(1), p. 29-33.
  • Puttaraju, N. G., Venkateshaiah, S. U., Dharmesh, S. M., Urs, S. M. N., & Somasundaram, R. (2006). Antioxidant activity of indigenous edible mushrooms. Journal of agricultural and food chemistry, 54(26), 9764-9772.
  • Vidović, S. S., Mujić, I. O., Zeković, Z. P., Lepojević, Ž. D., Tumbas, V. T., & Mujić, A. I. (2010). Antioxidant properties of selected Boletus mushrooms. Food Biophysics, 5(1), 49-58.
  • Heleno, S., Barros, L., Sousa, M.J., Martins, A., & Ferreira, ICFR. (2010). Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity. Food Chemistry, 119(4), p. 1443-1450.
  • [06/06/2016]; Available from: https://biruni.tuik.gov.tr/bitkiselapp/bitkisel.zul.
  • Chang, S. (1980). Mushroom production in SE Asia. Mushroom Newsletter for the Tropics, 1, p. 18-22.
  • Royse, D.J. (1985). Effect of spawn run time and substrate nutrition on yield and size of the shiitake mushroom. Mycologia, p. 756-762.
  • Chang, S., Lau, O., & Cho, K. (1981). The cultivation and nutritional value of Pleurotus sajor-caju. European Journal of Applied Microbiology and Biotechnology, 12(1), p. 58- 62.
  • Slinkard, K., & Singleton, V.L. (1977). Total phenol analysis: automation and comparison with manual methods. American Journal of Enology and Viticulture, 28(1), p. 49-55.
  • Fukumoto, L., & Mazza, G. (2000). Assessing antioxidant and prooxidant activities of phenolic compounds. Journal of Agricultural and Food Chemistry, 48(8), p. 3597-3604. [21]. Julkunen-Tiitto, R., (1985). Phenolic constituents in the leaves of northern willows: methods for the analysis of certain phenolics. Journal of Agricultural and Food Chemistry, 33(2), p. 213-217.
  • Benzie, I.F., & Strain, J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), p. 70-76.
  • Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J Sci Technol, 26(2), p. 211-219.
  • Akyüz, M., & Kırbağ, S. (2009). Evaluation of some agricultural and industrial wastes as a compost for the cultivation of Pleurotus spp.. Ekoloji, 18(70), p. 27-31.
  • Yildiz, A., Karakaplan, M. and Aydin, F. (1998). Studies on Pleurotus ostreatus (Jacq. ex Fr.) Kum. var. salignus (Pers. ex Fr.) Konr. et Maubl.: cultivation, proximate composition, organic and mineral composition of carpophores. Food Chemistry, 61(1), p. 127-130.
  • Dündar, A. and Yildiz, A. (2009). A comparative study on Pleurotus ostreatus (jacq.) P. kumm. cultivated on different agricultural lignocellulosic wastes. Turkish Journal of Biology, 33(2), p. 171-179.
  • Obodai, M., Cleland-Okine, J., & Vowotor, K. (2003). Comparative study on the growth and yield of Pleurotus ostreatus mushroom on different lignocellulosic by- products. Journal of Industrial Microbiology and Biotechnology, 30(3), p. 146-149.
  • Dahmardeh, M., Hossienabadi, R., & Safarpoor, H. (2010). Comparative study on cultivation and yield performance of Pleurotus ostreatus (oyster mushroom) grown on different substrates (wheat straw and barley straw) and supplemented at various levels of spawn. Journal of Food, Agriculture & Environment, 8(3/4 part 2), p. 996-998.
  • Samuel, A.A., & Eugene, T.L. (2012). growth performance and yield of oyster mushroom (Pleurotus ostreatus) on different substrates composition in Buea South West Cameroon. Science Journal of Biochemistry, Article ID sjbch-139, 6 Pages.
  • Barut Uyar, B., Gezmen Karadağ, M., Şanlıer, N., & Günyel, S. (2013). Determining the amount of total phenolic compounds of some vegetables frequently used in our society. GIDA-Journal of Food, 38(1), p. 23-29.
  • Zeng, X., Suwandi, J., Fuller, J., & Ng, K. (2012). Antioxidant capacity and mineral contents of edible wild Australian mushrooms. Food Science and Technology International, 18(4), p. 367-379.
  • Lee, E.J., & Jang, H.D. (2004). Antioxidant activity and protective effect of five edible mushrooms on oxidative DNA damage. Food Science and Biotechnology, 13, p. 443– 449.
  • Cheung, L., & Cheung, P.C. (2005). Mushroom extracts with antioxidant activity against lipid peroxidation. Food Chemistry, 89(3), p. 403-409.
  • Saxena, M., Saxena, J., & Pradhan, A. (2012). Flavonoids and phenolic acids as antioxidants in plants and human health. International Journal of Pharmaceutical Sciences Review and Research, 16(2), p. 130-134.
  • Wong, F.-C., Chai1, T.-T., Tan, S.-L., & Yong, A.-L. (2014). Evaluation of bioactivities and phenolic content of selected edible mushrooms in Malaysia. Tropical Journal of Pharmaceutical Research, 12(6), p. 1011-1016.
  • Hatano, T., Edamatsu, R., Mori, A., Fujita, Y., & Yasuhara, E. (1989). Effects of the interaction of tannins with co-existing substances. VI. Effects of tannins and related polyphenols on superoxide anion radical and on DPPH radical. Chemical & Pharmaceutical Bulletin, 37, p. 2016-2021.
  • Hip Seng Yim, H., Yee Chye, F., Kheng Ho, S., & Wai Ho, C. (2009). Phenolic profiles of selected edible wild mushrooms as affected by extraction solvent, time and temperature. Asian Journal of Food and Agro-industry, 2(3), p. 392-401.
  • Ou, B., Huang, D., Hampsch-Woodill, M., Flanagan, J.A., & Deemer, E.K. (2002). Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study. Journal of Agricultural and Food Chemistry, 50(11), p. 3122-3128.
  • Keleş, A., Koca, İ., & Gençcelep, H. (2011). Antioxidant properties of wild edible mushrooms. Journal of Food Processing & Technology, 2(6), p. 2-6.
  • Kouassi, K.A., Kouadio, E.J.P., Djè, K.M., Dué, A.E., & Kouamé, L.P. (2016). Edible ectomycorrhizal mushrooms Russula spp. of Côte d’Ivoire: total phenolic content, hplc- profiles of phenolic compounds and organic acids, antioxidant activities. Journal of Agricultural Chemistry and Environment, 5(02), p. 73.
  • Sarikurkcu, C., Tepe, B., & Yamac, M. (2008). Evaluation of the antioxidant activity of four edible mushrooms from the Central Anatolia, Eskisehir–Turkey: Lactarius deterrimus, Suillus collitinus, Boletus edulis, Xerocomus chrysenteron. Bioresource Technology, 99(14), p. 6651-6655.

Details

Primary Language English
Subjects Biology
Published Date January
Journal Section Articles
Authors

Ayşenur YILMAZ This is me


Sibel YILDIZ>


Ceyhun KILIÇ>

0000-0003-4722-0177


Zehra CAN>

Publication Date January 7, 2017
Published in Issue Year 2017, Volume 4, Issue 1

Cite

APA Yılmaz, A. , Yıldız, S. , Kılıç, C. & Can, Z. (2017). Total Phenolics, Flavonoids, Tannin Contents and Antioxidant Properties of Pleurotus ostreatus Cultivated on Different Wastes and Sawdust . International Journal of Secondary Metabolite , 4 (1) , 1-9 . DOI: 10.21448/ijsm.252052

International Journal of Secondary Metabolite (IJSM)

ISSN-e: 2148-6905