Antioxidant Activities and Mineral Composition of Oyster Mushroom (Pleurotus sajor-caju) as Influenced by Different Drying Methods

K.K. Mishra; R.S. Pal; Pankaj K. Mishra; J.C. Bhatt

doi:10.14233/ajchem.2016.19873

Issue

Vol. 28 No. 9 (2016): Vol 28 Issue 9

Issue Published : June 1, 2016

This work is licensed under a Creative Commons Attribution 4.0 International License.

Antioxidant Activities and Mineral Composition of Oyster Mushroom (Pleurotus sajor-caju) as Influenced by Different Drying Methods

https://doi.org/10.14233/ajchem.2016.19873

K.K. Mishra

ICAR-Vivekananda Institute of Hill Agriculture, Almora-263 601, India

R.S. Pal

ICAR-Vivekananda Institute of Hill Agriculture, Almora-263 601, India

Pankaj K. Mishra

ICAR-Vivekananda Institute of Hill Agriculture, Almora-263 601, India

J.C. Bhatt

ICAR-Vivekananda Institute of Hill Agriculture, Almora-263 601, India

Corresponding Author(s) : R.S. Pal

ramesh_bio2006@rediffmail.com

Asian Journal of Chemistry, Vol. 28 No. 9 (2016): Vol 28 Issue 9
Article Published : June 2, 2016

Abstract

The aim of the present investigation was to determine the antioxidant activities and mineral composition of oyster mushrooms (Pleurotus sajor-caju) as influences by different drying methods. Different dried oyster mushroom samples had 27.3-31.4 mg GAE/g dry wt. of phenolics, 2.19-53.74 % of radical scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 16.36-94.88 % of radical scavenging activity on 2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 61.77-265.08 μM FeSO₄ equivalent of ferric reducing antioxidant power (FRAP), 144.03-372.05 μM Trolox equivalent of total antioxidant activity, 0.07-0.30 of reducing power and 23.13-78.12 % of metal chelating activity. Higher amount of nitrogen (4.84 %), potassium (5.07 %), zinc (0.093 mg/g), copper (0.010 mg/g), iron (0.168 mg/g) and manganese content (0.035 mg/g) was found in solar dried oyster mushroom samples. Principal component analysis revealed that radical scavenging activity on DPPH and ABTS are having positive correlation with solar dried P. sajor-caju. We found that solar dried oyster mushrooms are rich in different antioxidant activities and minerals composition.

Keywords

Oyster mushroom Drying method Antioxidant activities Mineral composition Principal component analysis

Mishra, K., Pal, R., Mishra, P. K., & Bhatt, J. (2016). Antioxidant Activities and Mineral Composition of Oyster Mushroom (Pleurotus sajor-caju) as Influenced by Different Drying Methods. Asian Journal of Chemistry, 28(9), 2025–2030. https://doi.org/10.14233/ajchem.2016.19873

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References

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Y.L. Lee, M.T. Yen and J.L. Mau, Food Chem., 104, 1 (2007); doi:10.1016/j.foodchem.2006.10.063.
K. Asaduzzaman, A.K. Liakot, H. Shahdat, T. Mousumi and U. Nazim, Bangladesh J. Mushroom, 3, 21 (2009).
V.K. Mandhare, A.V. Suryawanshi, V.T. Jadhav and H.B. Path, Madras Agric. J., 90, 379 (2003).
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K.K. Mishra, R.S. Pal, R. Arunkumar, C. Chandrashekara, S.K. Jain and J.C. Bhatt, Food Chem., 138, 1557 (2013); doi:10.1016/j.foodchem.2012.12.001.

References

A.W. Bilal, R.H. Bodha and A.H. Wani, J. Med. Plants Res., 4, 2598 (2010).

M. Román, E. Boa and S. Woodward, Proc. Nutr. Soc., 65, 190 (2006); doi:10.1079/PNS2006491.

M. Elmastas, O. Isildak, I. Turkekul and N. Temur, J. Food Compos. Anal., 20, 337 (2007); doi:10.1016/j.jfca.2006.07.003.

S.T. Chang and K.E. Mshigeni, Mushrooms and Human Health: With Special Reference to Their Growing Significance as Potent Dietary Supplements, University of Namibia, Windhoek, Namibia (2001).

G.P. Apati, S.A. Furlan and J.B. Laurindo, Braz. Arch. Biol. Technol., 53, 945 (2010); doi:10.1590/S1516-89132010000400025.

T. Arumuganathan, M.R. Manikantan, C. Indurani, R.D. Rai and S. Kamal, Int. Agrophys., 24, 339 (2010).

V. Dunkwal, S. Jood and S. Singh, Br. Food J., 109, 749 (2007); doi:10.1108/00070700710780715.

F. Karimi, Int. Agrophys., 24, 195 (2010).

J. Manjunathan and V. Kaviyarasan, Int. Food Res. J., 18, 784 (2011).

P.K. Ouzouni, D. Petridis, W.-D. Koller and K.A. Riganakos, Food Chem., 115, 1575 (2009); doi:10.1016/j.foodchem.2009.02.014.

L. Ma, H. Chen, W. Zhu and Z. Wang, Food Res. Int., 50, 633 (2013); doi:10.1016/j.foodres.2011.05.005.

C. Muyanja, D. Kyambadde and B. Namugumya, J. Food Process. Pres., 38, 457 (2014); doi:10.1111/j.1745-4549.2012.00794.x.

S. Chandra and S. Samsher, Mushroom Res., 11, 107 (2002).

V. Rama and J.P. Jacob, Indian Food Packer, 54, 59 (2000).

V.L. Singleton and J.A. Rossi, Am. J. Enol. Vitic., 16, 144 (1965).

W. Brand-Williams, M.E. Cuvelier and C. Berset, Lebenson. Wiss. Technol., 28, 25 (1995); doi:10.1016/S0023-6438(95)80008-5.

M.B. Arnao, A. Cano and M. Acosta, Food Chem., 73, 239 (2001); doi:10.1016/S0308-8146(00)00324-1.

I. Benzie and J. Strain, Anal. Biochem., 239, 70 (1996); doi:10.1006/abio.1996.0292.

P. Prieto, M. Pineda and M. Aguilar, Anal. Biochem., 269, 337 (1999); doi:10.1006/abio.1999.4019.

N. Huda-Faujan, A. Noriham, A.S. Norrakiah and A.S. Babji, Afr. J. Biotechnol., 8, 484 (2009).

T.C. Dinis, V.M. Madeira and L.M. Almeida, Arch. Biochem. Biophys., 315, 161 (1994); doi:10.1006/abbi.1994.1485.

S.R. Olsen and L.E. Sommers, in eds.: A.L. Page, R.H. Miuller and D.R. Keeney, Methods of Soil Analysis: Chemical and Microbiological Properties, American Soc. of Ag, Madison, Wisconsin, USA (1982).

M.L. Jackson, Soil Chemical Analysis. Prentice Hall of India Pvt. Ltd., New Delhi (1973).

Y. Pan, K. Wang, S. Huang, H. Wang, X. Mu, C. He, X. Ji, J. Zhang and F. Huang, Food Chem., 106, 1264 (2008); doi:10.1016/j.foodchem.2007.07.033.

N. Alam, K.N. Yoon, Y.J. Cha, J.H. Kim, K.R. Lee and T.S. Lee, Afr. J. Agric. Res., 6, 1555 (2011a).

N. Alam, K.N. Yoon, K.R. Lee, H.Y. Kim, P.G. Shin, J.C. Cheong, Y.B. Yoo, M.J. Shim, M.W. Lee and T.S. Lee, Mycobiology, 39, 12 (2011b); doi:10.4489/MYCO.2011.39.1.012.

S.H. Lo, Master’s Thesis, Quality Evaluation of Agaricus bisporus, Pleurotus eryngii, Pleurotus ferulae and Pleurotus ostreatus and their Antioxidant Properties During Post Harvest Storage, National Chung-Hsing University, Taichung, Taiwan (2005).

L.P. Leong and G. Shui, Food Chem., 76, 69 (2002); doi:10.1016/S0308-8146(01)00251-5.

Y.L. Lee, G.W. Huang, Z.C. Liang and J.L. Mau, LWT-Food Sci. Technol., 40, 823 (2007); doi:10.1016/j.lwt.2006.04.002.

K. Shimada, K. Fujikawa, K. Yahara and T. Nakamura, J. Agric. Food Chem., 40, 945 (1992); doi:10.1021/jf00018a005.

Y.L. Lee, M.T. Yen and J.L. Mau, Food Chem., 104, 1 (2007); doi:10.1016/j.foodchem.2006.10.063.

K. Asaduzzaman, A.K. Liakot, H. Shahdat, T. Mousumi and U. Nazim, Bangladesh J. Mushroom, 3, 21 (2009).

V.K. Mandhare, A.V. Suryawanshi, V.T. Jadhav and H.B. Path, Madras Agric. J., 90, 379 (2003).

M. Rudawska and T. Leski, Food Chem., 92, 499 (2005); doi:10.1016/j.foodchem.2004.08.017.

M. Soylak, S. Saracoglu, M. Tuzen and D. Mendil, Food Chem., 92, 649 (2005); doi:10.1016/j.foodchem.2004.08.032.

K.K. Mishra, R.S. Pal, R. Arunkumar, C. Chandrashekara, S.K. Jain and J.C. Bhatt, Food Chem., 138, 1557 (2013); doi:10.1016/j.foodchem.2012.12.001.

Issue

Vol. 28 No. 9 (2016): Vol 28 Issue 9

Antioxidant Activities and Mineral Composition of Oyster Mushroom (Pleurotus sajor-caju) as Influenced by Different Drying Methods

Corresponding Author(s) : R.S. Pal

Abstract

Keywords

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