Antioxidative Properties of an Extract of Hygrocybe conica, a Wild Edible Mushroom
- Author:
Chong EL
;
Sia CM
;
Khoo HE
;
Chang SK
;
Yim HS
- Publication Type:Journal Article
- Keywords:
Antioxidant capacity;
Hygrocybe conica;
tannic acid;
total phenolic content
- MeSH:
Antioxidants;
Agaricales
- From:
Malaysian Journal of Nutrition
2014;20(1):101-111
- CountryMalaysia
- Language:English
-
Abstract:
Hygrocybe conica (HC), a wild mushroom commonly consumed by the indigenous people (Orang Asti) in Peninsular Malaysia, was assessed for its antioxidant content. Methods: The HC mushroom was extracted using distilled water and the crude extract partitioned using different solvents and open column chromatography to evaluate its potential antioxidant properties. The mushroom extract was partitioned using liquid-liquid extraction into the hexane (F1), chloroform (F2), butanol (F3) and formic acid (F4) fractions. Based on solvent polarity, the water extract of the mushroom was fractionated into non-polar (FI), semi-polar (FII), and polar fractions (FIII) using open column chromato�graphy. Antioxidant capacities were determined using DPPH, ABTS, and ferric reducing antioxidant power (FRAP) assays while Folin-Ciocalteu reagent assay was used to determine total phenolic content (TPC). Results: The HC extract had the highest TPC and DPPH scavenging capacity compared to its extract fractions. TE values (ABTS assay) of F2 and F4 were not significantly higher than the HC extract. Among the extract fractions of different polarities, FIII had the highest antioxidant capacities (DPPH and FRAP) compared to FI and FII while FRAP values of these fractions were not significantly lower than the FRAP value of HC extract. The HC extract had significantly lower antioxidant capacity than antioxidant standards (ascorbic acid and BHA). Tannic acid as the main bioactive component in HC mushroom was detected using HPLC method. The presence of phenolics in HC extract was also confirmed using TLC. Conclusion: Due to the presence of potent phenolic components, the mycelia of HC could be consumed for potential antioxidative benefits.
- Full text:P020141215553516240860.pdf
