Author(s): Janpen Tangjitjaroenkun, Rungnapa Tangchitcharoenkhul

Email(s): xjanpen@gmail.com

DOI: 10.5958/0974-360X.2020.00598.3   

Address: Janpen Tangjitjaroenkun1*, Rungnapa Tangchitcharoenkhul2
1Department of Resources and Environment, Faculty of Science at Sriracha, Kasetsart University, Sriracha Campus, Chonburi, Thailand.
2Graduate School, Suan Dusit University, Bangkok, Thailand.
*Corresponding Author

Published In:   Volume - 13,      Issue - 7,     Year - 2020


ABSTRACT:
Schizophyllum commune mushroom is a wood decay fungus, widely consumed in traditional food and medicine. The study aimed to investigate the antioxidant activity, total phenolic and flavonoid content in the extract from culture filtrate of S. commune. Results showed that the total phenolic content present in the extract was found to be 672.17±9.55mg gallic acid equivalent (GAE)/g dry extract and total flavonoid content was 211.52±4.01mg quercetin equivalent (QAE)/g dry extract. The extract from culture filtrate of S. commune showed the highest free radical scavenging activity with IC50 values of 6.88±0.41 and 1.58±0.08µg/mL against DPPH and ABTS radicals, respectively. In FRAP assay, the extract showed high activity of 17,328.23±310.72mM Fe (II) equivalent/g dry extract. These results suggested that the extract from culture filtrate of S. commune can be used as a source of natural antioxidants and dietary supplements.


Cite this article:
Janpen Tangjitjaroenkun, Rungnapa Tangchitcharoenkhul. Antioxidant properties of the extract from culture filtrate of Schizophyllum commune. Research J. Pharm. and Tech. 2020; 13(7): 3365-3371. doi: 10.5958/0974-360X.2020.00598.3


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