TY  - THES
TY  - BOOK
T1  - Determination of total antioxidant activity, total phenolic and flavonoid content in agaricus bisporous and agaricus brasiliensis
A1  - Gan, Chea Huey
LA  - English
UL  - http://discoverylib.upm.edu.my/discovery/Record/566330
AB  - Consumption of mushroom has increased remarkably because of their desirable aroma, taste and high nutritional content. This study was undertaken to measure and compare the antioxidant activity, total phenolic content (TPC) and total flavonoid content (TFC) of Agaricus hisporous (white button mushroom) and Agaricus brasiliensis (Brazilian mushroom) in aqueous and 60% ethanol extract. The sample extracts were evaluated by using Folin-Ciocalteu assay to determine TPC and aluminium chloride colorimetric assay to determine TFC. while I, I-diphenyl-2-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power Assay (FRAP assay) for antioxidant activities determination. Results showed that button mushroom had significant higher TPC in aqueous whereas Brazilian mushroom had significant higher TPC in 60% ethanol (p< 0.05). In terms of TFC, Brazilian mushroom had higher content than button mushroom in both types of solvents. The hierarchy of TFC was Brazilian mushroom (60% ethanol)> Brazilian mushroom (aqueous) > button mushroom (60% ethanol)> button mushroom (aqueous). For FRAP assay, Brazilian mushroom had significantly higher total antioxidant activity than the button mushroom in 60% ethanol (p< 0.05) but opposite trend with aqueous. For DPPH radical scavenging activity, Brazilian mushroom (60% ethanol) had the lowest EC₅₀ value, followed by button mushroom (60% ethanol), Brazilian mushroom (aqueous) and button mushroom (aqueous). Pearson correlation test (p< 0.05) showed strong positive correlation between TPC and FRAP assay in both extracts (r= 0.969 for 60% ethanol extract; r= 0.973 for aqueous extract) while strong negative correlation in 60% ethanol extract (r= -0.939) in EC₅₀ of DPPH. For TFC, there was a strong positive, correlation with FRAP assay (r= 0.985) but negative correlation with EC₅₀ (r= -0.933) in 60% ethanol extract. In conclusion, high antioxidant activity in ethanol extract of mushrooms due to presence of phenolic content can potentially be used as a source of natural antioxidants.
CN  - FPSK3 2012 46
ER  -