Antioxidant activity of various extracts from an edible mushroom pleurotus eous

Abstract

Pleurotus eous is a pink edible oyster mushroom cultivated in Coimbatore. The aim of present study was to evaluate antioxidant potential of ethyl acetate, methanol, and hot water extracts from P. eous using various in vitro ROS/RNS generated chemical and biological models. Results demonstrated that the graded-dose (2-50 mg/mL) of various extracts markedly scavenged the DPPH, ABTS, and hydroxyl radicals, and showed metal chelating ability, reducing capacity in Fe 3+/ferricyanide complex, and ferric reducing antioxidant power assays. In biological models, different extracts were found to inhibit lipid peroxidation in brain and liver homogenate. Total antioxidant activity was high in methanolic extract. Hot water extract showed higher amount of total phenol and methanolic extract showed higher amount of flavonoid as compared to other extracts. Based on EC 50 values it can be concluded that the various extracts from P. eous were good in antioxidant properties with methanol and ethyl acetate extracts being more effective. The results of this study showed that various extracts could serve as natural antioxidants owing to their significant antioxidant activity.