Author(s): Janpen Tangjitjaroenkun, Rungnapa Tangchitcharoenkhul


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

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

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   Available on:

1. Manzi P, et al. Nutrients in edible mushrooms: An inter-species comparative study. Food Chemistry. 1999; 65: 477-482.
2. Rai M, Tidke G, Wasser, SP. Therapeutic potential of mushrooms. Natural Products Radiance. 2005; 246-257.
3. Turkoglu A, et al. Antioxidant and antimicrobial activities of Laetiporus sulphureus (Bull.) Murrill. Food Chemistry. 2007; 101(1): 267-273.
4. Mehadi M., et al. Screening of antimicrobial, antioxidant properties and bioactive compounds of some edible mushrooms cultivated in Bangladesh. Annals of Clinical Microbiology and Antimicrobials. 2015; 14: 8.
5. Biswas G, Acharya K. Chemopreventive Activity of the Ethanolic Extract of Astraeus hygrometricus (Pers) Morg. on Ehrlich’s Ascites Carcinoma Cell. Digest Journal of Nanomaterials and Biostructures. 2012; 7: 185-191.
6. Thakur MP, Singh HK. Mushrooms, their bioactive compounds and medicinal uses: A review. Medicinal Plants - International Journal of Phytomedicines and Related Industries. 2013; 5: 1-20.
7. Chatterjee A, et al. Polysaccharide-rich fraction of Termitomyces eurhizus accelerate healing of indomethacin induced gastric ulcer in mice. Glycoconjugate Journal. 2013; 30: 759-768.
8. Patra P, et al. Structural and immunological studies of hetero polysaccharide isolated from the alkaline extract of Tricholoma crassum (Berk.) Sacc. Carbohydrate Research. 2012; 362: 1-7.
9. Nandi AK, et al. Structural elucidation of an immunoenhancing heteroglycan isolated from Russula albonigra (Krombh.) Fr. Carbohydrate Polymers. 2013; 94: 918-926.
10. Kirk P, et al. Ainsworth and Bisby’s Dictionary of the Fungi. CABI Publishing, Wallingford. 2008.
11. Brady KC, et al. Schizophyllum commune on big-bale grass silage in Ireland. Mycologist. 2005; 19: 30-35.
12. Alexopoulos CJ, Mins CW, Blackwell M. Introductory Mycology. John Wiley and Son, New York. 1996.
13. Longvah T, Deosthale YG. Compositional and nutri-tional studies on edible wild mushroom from northeast India. Food Chemistry. 1998; 63: 331-334.
14. Wasser SP. Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides. Applied Microbiology and Biotechnology. 2002; 60: 258-274.
15. Bolla K, et al. Effect of oils on the production of exopolysaccharides and mycelial biomass in submerged culture of Schizophyllum commune. African Journal of Microbiology Research. 2008; 2: 349-352.
16. Tovar-Herrera OE, et al. Schizophyllum commune: An unexploited source for lignocellulose degrading enzymes. Microbiology Open. 2018; e637: 1-13.
17. Hao LM, et al. Optimization of effect factors for mycelial growth and exopolysaccharide production by Schizophyllum commune. Applied Biochemistry and Biotechnology. 2010; 160: 621-631.
18. Lindequist U, Niedermeyer THJ, Julich WD. The pharmacological potential of mushrooms. Evidence-Based Complementary and Alternative Medicine. 2005; 2(3): 285-299.
19. Dikin A, et al. Effect of different carbon sources and peptones on the production of antimicrobial substances from bacteria against Schizophyllum commune FR. International Journal of Agriculture and Biology. 2007; 9(1): 49-53
20. Arpita MT, Bhupendra NT. Biochemical constituents of a wild strain of Schizophyllum commune isolated from Achanakmar-Amarkantak Biosphere Reserve (ABR), India. World J Microbiol Biotechnol. 2013; 29(8): 1431-1442.
21. Kaur C, Kapoor HC. Anti-oxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science and Technology. 2002; 37: 153-161
22. Jia Z, Tang M, Wu J. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry. 1999; 64: 555-559.
23. Tangjitjaroenkun J. Evaluation of antioxidant, antibacterial, and gas chromatography-mass spectrometry analysis of ethyl acetate extract of Streptomyces omiyaensis SCH2. Asian Journal of Pharmaceutical and Clinical Research. 2018; 11: 271-276.
24. Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of ‘Antioxidant Power’: The FRAP assay. Analytical Biochemistry. 1996; 239: 70-76.
25. Mirfat MHS, Norrlidah A, Vikineswary S. Scavenging activity of Schizophyllum commune extracts and its correlation to total phenolic content. Journal of Tropical Agriculture and Food Science. 2010; 38: 231-238.
26. Devi LS, et al. Chemical composition and antioxidant activity of Schizophyllum commune. International Journal of Pharmaceutical Science Review and Research. 2014; 26: 173-177.
27. Emsen B, et al. In vitro cytotoxicity, antibacterial and antioxidant properties of various extracts from Schizophllum commune FR. Fresenius Environmental Bulletin. 2017; 26: 1144-1153.
28. Keleş A, Koca I, Gençcelep H. Antioxidant properties of wild edible mushroom. Journal of Food Processing and Technology. 2011; 2: 3-6.
29. Lung MY, Chang YC. Antioxidant properties of the edible Basidiomycete Armillaria mellea in submerged culture. International Journal of Molecular Sciences. 2011; 12: 6367-6384.
30. Gambato G, et al. Evaluation of productivity and antioxidant profile of solid state cultivated macrofungi Pleurotus albidus and Pycnoporus sanguineus. Bioresource Technology. 2016; 207: 46-51.
31. Mira L, et al. Interactions of flavonoids with iron and copper ions: a mechanism for their antioxidant activity. Free Radical Research. 2002; 36: 1199-1208.

Recomonded Articles:

Research Journal of Pharmacy and Technology (RJPT) is an international, peer-reviewed, multidisciplinary journal.... Read more >>>

RNI: CHHENG00387/33/1/2008-TC                     
DOI: 10.5958/0974-360X 

56th percentile
Powered by  Scopus

SCImago Journal & Country Rank

Recent Articles


Not Available