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Effects of heat treatment on total phenolic contents, antioxidant and anti-inflammatory activities of Pleurotus sajor-caju extract

Untreated and heat treated Pleurotus sajor-caju methanolic extracts were examined for total phenolic content, antioxidant and anti-inflammatory activities. Total phenolic content was determined by using the Folin-Ciocalteu method, and results were expressed as mg gallic acid equivalent per g of samp...

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Main Authors: Saad, Wan Zuhainis, Hashim, Mahfuzatunajla, Ahmad, Syahida, Abdullah, Norhani
Format: Article
Published: Taylor & Francis 2014
Online Access:http://psasir.upm.edu.my/id/eprint/37360/
https://www.tandfonline.com/doi/full/10.1080/10942912.2011.619290
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spelling my.upm.eprints.373602023-09-14T01:22:28Z http://psasir.upm.edu.my/id/eprint/37360/ Effects of heat treatment on total phenolic contents, antioxidant and anti-inflammatory activities of Pleurotus sajor-caju extract Saad, Wan Zuhainis Hashim, Mahfuzatunajla Ahmad, Syahida Abdullah, Norhani Untreated and heat treated Pleurotus sajor-caju methanolic extracts were examined for total phenolic content, antioxidant and anti-inflammatory activities. Total phenolic content was determined by using the Folin-Ciocalteu method, and results were expressed as mg gallic acid equivalent per g of sample extract. Antioxidant activity was measured by using the DPPH free radical scavenging method while anti-inflammatory activity was measured by using the Griess assay. Methanolic extracts of fresh fruiting bodies were heated at 100 and 121°C for 15 and 30 min. The results showed that total phenolic contents of heat-treated samples did not increase significantly when compared to the control sample. Total phenolic contents were within the range of 0.06 ± 0.05 to 0.08 ± 0.05 mg gallic acid/equivalents g of dry weight. The samples heated at 100°C for 15 and 30 min showed the highest radical scavenging activity at 500 μg/ml with the lowest IC50 values of 10.4 ± 3.11 and 11.67 ± 2.75 μg/ml, respectively. The results suggested that the increased antioxidant activity of P. sajor-caju after the heat treatment might have increased the health beneficial effects to humans. Taylor & Francis 2014 Article PeerReviewed Saad, Wan Zuhainis and Hashim, Mahfuzatunajla and Ahmad, Syahida and Abdullah, Norhani (2014) Effects of heat treatment on total phenolic contents, antioxidant and anti-inflammatory activities of Pleurotus sajor-caju extract. International Journal of Food Properties, 17 (1). pp. 219-225. ISSN 1094-2912; ESSN: 1532-2386 https://www.tandfonline.com/doi/full/10.1080/10942912.2011.619290 10.1080/10942912.2011.619290
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Untreated and heat treated Pleurotus sajor-caju methanolic extracts were examined for total phenolic content, antioxidant and anti-inflammatory activities. Total phenolic content was determined by using the Folin-Ciocalteu method, and results were expressed as mg gallic acid equivalent per g of sample extract. Antioxidant activity was measured by using the DPPH free radical scavenging method while anti-inflammatory activity was measured by using the Griess assay. Methanolic extracts of fresh fruiting bodies were heated at 100 and 121°C for 15 and 30 min. The results showed that total phenolic contents of heat-treated samples did not increase significantly when compared to the control sample. Total phenolic contents were within the range of 0.06 ± 0.05 to 0.08 ± 0.05 mg gallic acid/equivalents g of dry weight. The samples heated at 100°C for 15 and 30 min showed the highest radical scavenging activity at 500 μg/ml with the lowest IC50 values of 10.4 ± 3.11 and 11.67 ± 2.75 μg/ml, respectively. The results suggested that the increased antioxidant activity of P. sajor-caju after the heat treatment might have increased the health beneficial effects to humans.
format Article
author Saad, Wan Zuhainis
Hashim, Mahfuzatunajla
Ahmad, Syahida
Abdullah, Norhani
spellingShingle Saad, Wan Zuhainis
Hashim, Mahfuzatunajla
Ahmad, Syahida
Abdullah, Norhani
Effects of heat treatment on total phenolic contents, antioxidant and anti-inflammatory activities of Pleurotus sajor-caju extract
author_facet Saad, Wan Zuhainis
Hashim, Mahfuzatunajla
Ahmad, Syahida
Abdullah, Norhani
author_sort Saad, Wan Zuhainis
title Effects of heat treatment on total phenolic contents, antioxidant and anti-inflammatory activities of Pleurotus sajor-caju extract
title_short Effects of heat treatment on total phenolic contents, antioxidant and anti-inflammatory activities of Pleurotus sajor-caju extract
title_full Effects of heat treatment on total phenolic contents, antioxidant and anti-inflammatory activities of Pleurotus sajor-caju extract
title_fullStr Effects of heat treatment on total phenolic contents, antioxidant and anti-inflammatory activities of Pleurotus sajor-caju extract
title_full_unstemmed Effects of heat treatment on total phenolic contents, antioxidant and anti-inflammatory activities of Pleurotus sajor-caju extract
title_sort effects of heat treatment on total phenolic contents, antioxidant and anti-inflammatory activities of pleurotus sajor-caju extract
publisher Taylor & Francis
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/37360/
https://www.tandfonline.com/doi/full/10.1080/10942912.2011.619290
_version_ 1781706628681170944
score 13.211869

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