Study of specific activities of phenolic compounds produced from Fungi Pleurotus Ostreatus and Agaricus Bisporus

Abstract

Specific activities of phenolic compounds produced from the fruiting bodies of the fungi PO and AB (the locally produced strain in Iraq) obtained from the Department of Plant Protection - Department of Organic Agriculture - Baghdad - Iraq were studied. Then, the phenolic compounds were determined after cleaning, drying and grinding the fruiting bodies. The alcoholic extract of the two fungi was prepared by adding 0.2 g of fruiting bodies powder per (1) ml of 98% ethyl alcohol, where the mixture was filtered, concentrated and kept in the refrigerator until use. The aqueous extract was prepared by adding 25 g of fruiting bodies powder per 500 ml of boiled distilled water. Similarly, the mixture was mixed, filtered and stored in the refrigerator until use. The study findings confirmed the existence of significant differences at the probability level (P ˂ 0.05) for the alcoholic and aqueous extracts and for the fungi in the content of phenolic compounds. Conversely, the reducing power was increased by increasing the concentrations prepared for the extracts prepared from the two fungi under study. The free radical scavenging method DPPH was used to estimate the antioxidant activity of alcoholic and aqueous extracts and of the fungi PO and AB. Thus, the results showed the superiority of ethyl acetate extract compared to the other used solvents. Keywords: Edible fungi, phenolic compounds, reducing power, free radical scavenging.