FoodSci: Indian Journal of Research in Food Science and Nutrition

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The objective of the study is to determine antioxidant activity of aqueous extract at three different harvesting stages of Pleurotus eous (Pink mushroom), an edible oyster mushroom. The PEAE1, PEAE2 and PEAE3 samples harvested at different stages and antioxidant properties were studied. At 0.5-2.5 mg/ml, PEAE exhibited DPPH scavenging activities in the range of 22.33%-84.76%. With regard to the effect on hydroxyl radicals, PEAE at 1-5 mg/ml exhibited antioxidant activities in the range of 16.22%-83.39%. The total antioxidant activity was also determined by FTC and TBA tests and results showed lipid peroxidation inhibition. Thus, all these suggest that aqueous extract of Pleurotus eous is rich in natural antioxidants and has many therapeutic properties.

Keywords

Antioxidants, Aqueous Extract, Free radicals, Mushroom, Oyster, Pleurotus.
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