Appraisal of the antioxidant, phenolic compounds concentration, xanthine oxidase and tyrosinase inhibitory activities of Pleurotus salmoneostramineus

Abstract

The purpose of this study was to evaluate the antioxidant activities, tyrosinase inhibitory effects on the fruiting bodies of Pleurotus salmoneostramineus extracted with acetone, methanol and hot water. The antioxidant activities were performed on β-carotene-linoleic acid, reducing power, DPPH, ferrous ions chelating abilities, and xanthine oxidase inhibitory activities. In addition to this, phenolic compounds were also detected. Acetonic, methanolic and hot water extracts of P. salmoneostramineus showed the similar pattern of β-carotene-linoleic acid inhibition. At 8 mg/ml, methanolic extract showed a high reducing power of 1.62. The scavenging effects on DPPH, acetonic and methanolic extracts were effective than hot water extract. The strongest chelating effect was obtained from the acetonic and methanolic extracts at 1.0 mg/ml. Gallic acid, protocatechuic acid, chlorogenic acid, formononetin, and biochanin-A were detected from acetonitrile and 0.1N hydrochloric acid (5:1) solvent extract. The xanthine oxidase and tyrosinase inhibitory activities of the acetonic, methanolic, and hot water extracts increased with increasing concentration. The results suggested that fruiting bodies of P. salmoneostramineus may have potential as a natural antioxidants. Key words: Antioxidant, phenolic compounds, Pleurotus salmoneostramineus, tyrosinase inhibition, xanthine oxidase.