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Antioxidant Properties And Glucan Compositionof Various Crude Extract From Lentinus Squarrosulus Mycelial Culture

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dc.contributor.authorRahayu Ahmaden_US
dc.contributor.authorSutha Muniandyen_US
dc.contributor.authorNur Iffah Abdullah Shukrien_US
dc.contributor.authorSiti Mariatul Usyida Aliasen_US
dc.contributor.authorAidil Abdul Hamiden_US
dc.contributor.authorWan Mohtar Wan Yusoffen_US
dc.contributor.authorSahidan Senafien_US
dc.contributor.authorFauzi Dauden_US
dc.date.accessioned2024-05-27T14:34:46Z
dc.date.available2024-05-27T14:34:46Z
dc.date.issued2014
dc.description.abstractVarious crude extracts of Lentinus squarrosulus mushroom mycelium and culture broth were prepared for antioxidant studies, glucan and carbohydrate compound analysis. Crude extract from ethanol, cold and hot water extraction was tested on several complementary test systems namely DPPH free radical scavenging, β-carotene linoleic acid oxidation, total phenolic compound, total flavonoid compound, total carbohydrate content and total glucan compositions. The antioxidant activity of the crude extracts of Lentinus squarrosulus mushroom mycelium and culture broth was determined by 2,2’ diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method and β-carotene linoleic acid assay. Crude extracted from culture broth EPS EE recorded the highest radical scavenging effects at 20 mg/mL (85%) which is closer to the control antioxidants (ascorbic acid 97%; BHT 92.4%; BHA 93.6%). Both the ethanol extract (IPS EE and EPS EE) exhibited the highest β-carotene linoleic acid oxidation by recording IC50 values of 0.6 and 0.65 mg/mL respectively. IPS EE (0.59 mg/g) and EPS WE (0.58 mg/g) showed high flavonoid content whereas total phenol content was high in EPS WE (0.85 mg/g) and IPS EE (0.84 mg/g). Total carbohydrate concentrations were high in IPS HWE and IPS CWE with 19.1 and 16.3 mg/mL respectively and these data correlate with the β-glucan content in both extracts. The highest β-glucan content found in IPS CWE and IPS HWE were 12.2 and 11.4% w/w respectively.en_US
dc.identifier.citationAhmad, R. , Muniandy, S. , Abdullah Shukri, N. , Usyida Alias, S. , Hamid, A. , Wan Yusoff, W. , Senafi, S. and Daud, F. (2014) Antioxidant Properties and Glucan Compositions of Various Crude Extract from Lentinus squarrosulus Mycelial Culture. Advances in Bioscience and Biotechnology, 5, 805-814. doi: 10.4236/abb.2014.510094.en_US
dc.identifier.doi10.4236/abb.2014.510094
dc.identifier.epage814
dc.identifier.issn2156-8502
dc.identifier.issue10
dc.identifier.other2282-7
dc.identifier.spage805
dc.identifier.urihttps://www.scirp.org/journal/paperinformation.aspx?paperid=49621
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/3265
dc.identifier.volume5
dc.language.isoenen_US
dc.publisherScientific Researchen_US
dc.relation.ispartofAdvances in Bioscience and Biotechnologyen_US
dc.subjectLentinus squarrosulus, β-Glucan, Antioxidant, Polysaccharides, Submerged Fermentationen_US
dc.titleAntioxidant Properties And Glucan Compositionof Various Crude Extract From Lentinus Squarrosulus Mycelial Cultureen_US
dc.typeArticleen_US
dspace.entity.typePublication

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