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Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan

This study was carried out to compare the antioxidant and antimicrobial properties of some selected mushrooms, Lentuinula edodes (shitake mushroom) and Pleurotus sajorcaju (grey oyster mushroom). The mushrooms were extracted using ethanol. The antioxidant properties is detected using total phenolic...

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Main Author: Wan Adnan, Wan Elyn Amira
Format: Student Project
Language:English
Published: Faculty of Applied Sciences 2009
Subjects:
Polymers and polymer manufacture
Online Access:http://ir.uitm.edu.my/id/eprint/22975/1/PPb_WAN%20ELYN%20AMIRA%20WAN%20ADNAN%20AS%2009_5.pdf
http://ir.uitm.edu.my/id/eprint/22975/
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spelling my.uitm.ir.229752019-01-29T01:46:50Z http://ir.uitm.edu.my/id/eprint/22975/ Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan Wan Adnan, Wan Elyn Amira Polymers and polymer manufacture This study was carried out to compare the antioxidant and antimicrobial properties of some selected mushrooms, Lentuinula edodes (shitake mushroom) and Pleurotus sajorcaju (grey oyster mushroom). The mushrooms were extracted using ethanol. The antioxidant properties is detected using total phenolic compound assay, free radical scavenging activity (DPPH) and ferric reducing power activity (FRAP) assays. Disk diffusion method was used to determine the antimicrobial properties of Lentuinula edodes and Pleurotus sajorcaju. Total phenolic compound are natural antioxidant components found in the ethanolic extracts of Lentuinula edodes and Pleurotus sajorcaju were 10.71 and 0.542 µgGAE/mg respectively. The reducing power of mushroom species and standard used followed in the decreasing order of BHA/BHT > Ascorbic acid > Lentuinula edodes > Pleurotus sajorcaju. The free radical scavenging activity of mushroom species and standards were decreased in the order of BHA/BHT > Ascorbic acid > Pleurotus sajorcaju > Lentuinula edodes. The reactivity of antimicrobial properties Lentuinula edodes and Pleurotus sajorcaju were investigated against selected microorganisms such as S. aureus (gram positive), B. subtilis (gram positive), P. aeruginosa (gram negative), E. coli (gram negative), C. albicans (mould and yeast) and A. niger (mould and yeast). Generally, Lentuinula edodes and Pleurotus sajorcaju have moderately antimicrobial properties against all selected microorganisms except A. niger. Faculty of Applied Sciences 2009 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/22975/1/PPb_WAN%20ELYN%20AMIRA%20WAN%20ADNAN%20AS%2009_5.pdf Wan Adnan, Wan Elyn Amira (2009) Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan. [Student Project] (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Polymers and polymer manufacture
spellingShingle Polymers and polymer manufacture
Wan Adnan, Wan Elyn Amira
Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan
description This study was carried out to compare the antioxidant and antimicrobial properties of some selected mushrooms, Lentuinula edodes (shitake mushroom) and Pleurotus sajorcaju (grey oyster mushroom). The mushrooms were extracted using ethanol. The antioxidant properties is detected using total phenolic compound assay, free radical scavenging activity (DPPH) and ferric reducing power activity (FRAP) assays. Disk diffusion method was used to determine the antimicrobial properties of Lentuinula edodes and Pleurotus sajorcaju. Total phenolic compound are natural antioxidant components found in the ethanolic extracts of Lentuinula edodes and Pleurotus sajorcaju were 10.71 and 0.542 µgGAE/mg respectively. The reducing power of mushroom species and standard used followed in the decreasing order of BHA/BHT > Ascorbic acid > Lentuinula edodes > Pleurotus sajorcaju. The free radical scavenging activity of mushroom species and standards were decreased in the order of BHA/BHT > Ascorbic acid > Pleurotus sajorcaju > Lentuinula edodes. The reactivity of antimicrobial properties Lentuinula edodes and Pleurotus sajorcaju were investigated against selected microorganisms such as S. aureus (gram positive), B. subtilis (gram positive), P. aeruginosa (gram negative), E. coli (gram negative), C. albicans (mould and yeast) and A. niger (mould and yeast). Generally, Lentuinula edodes and Pleurotus sajorcaju have moderately antimicrobial properties against all selected microorganisms except A. niger.
format Student Project
author Wan Adnan, Wan Elyn Amira
author_facet Wan Adnan, Wan Elyn Amira
author_sort Wan Adnan, Wan Elyn Amira
title Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan
title_short Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan
title_full Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan
title_fullStr Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan
title_full_unstemmed Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan
title_sort antioxidant and antimicrobial properties of two local edible mushrooms / wan elyn amira wan adnan
publisher Faculty of Applied Sciences
publishDate 2009
url http://ir.uitm.edu.my/id/eprint/22975/1/PPb_WAN%20ELYN%20AMIRA%20WAN%20ADNAN%20AS%2009_5.pdf
http://ir.uitm.edu.my/id/eprint/22975/
_version_ 1685649676748980224
score 13.211869

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