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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| Format: | Article |
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Taylor & Francis
2014
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| _version_ | 1825949020677210112 |
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| author | Saad, Wan Zuhainis Hashim, Mahfuzatunajla Ahmad, Syahida Abdullah, Norhani |
| author_facet | Saad, Wan Zuhainis Hashim, Mahfuzatunajla Ahmad, Syahida Abdullah, Norhani |
| author_sort | Saad, Wan Zuhainis |
| collection | UPM |
| 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. |
| first_indexed | 2024-03-06T08:38:08Z |
| format | Article |
| id | upm.eprints-37360 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T08:38:08Z |
| publishDate | 2014 |
| publisher | Taylor & Francis |
| record_format | dspace |
| spelling | 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 |
| 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 |
| title | 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_short | 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 |
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