Extensive Study of Antioxidant Activity in Agaricus Bisporus, Calocybe Indica and Pleurotus Ostreatus under Varying Cooking Conditions

Extensive Study of Antioxidant Activity in Agaricus Bisporus, Calocybe Indica and Pleurotus Ostreatus under Varying Cooking Conditions

Kirthikaa B

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Sathish Kumar T

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Shanmugam S

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Anna University, Chennai

Extensive Study of Antioxidant Activity in Agaricus Bisporus, Calocybe Indica and Pleurotus Ostreatus under Varying Cooking Conditions

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Abstract

The aqueous extracts of three edible mushroom species viz. Agaricus bisporus, Calocybe indica and Pleurotus ostreatus were analyzed for antioxidant activity using in vitro biochemical assays. In this study, the effect of widely used three cooking conditions, boiling, steaming and microwaving on the antioxidant content of the mushroom species were explored by comparatively analyzing the raw and cooked mushrooms. Cooking the food affects the total antioxidant content due to release of antioxidant, destruction or creation of redox-active metabolites. The radical scavenging ability and reducing power were observed to increase in cooked mushrooms while the ion chelating ability decreased than the fresh one. The DPPH radical scavenging ability for fresh P.ostreatus, A.bisporus and C.indica were 44.7, 42.7 and 40.3% respectively at the highest concentration. The scavenging ability for steam cooked P.ostreatus, A.bisporus and C.indica were 94.4, 91.8 and 89.3% respectively. The overall results suggest that the total antioxidant activity of the mushroom species were in the order of P.ostreatus> A.bisporus >C.indica. Among the cooking methods adopted in this study, the antioxidant content was highest in steam cooked mushrooms followed by boiled and microwaved. Thus, steaming is considered as the best cooking method of choice in order to release/ conserve antioxidants in mushrooms.

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Kirthikaa B. 2014. \u201cExtensive Study of Antioxidant Activity in Agaricus Bisporus, Calocybe Indica and Pleurotus Ostreatus under Varying Cooking Conditions\u201d. Global Journal of Science Frontier Research - G: Bio-Tech & Genetics GJSFR-G Volume 14 (GJSFR Volume 14 Issue G2): .

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GJSFR Volume 14 Issue G2
Pg. 5- 9

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Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

Keywords

agaricus bisporus antioxidant calocybe indica and pleurotus ostreatus radical scavenging ability redox-active metabolites

Submission ReceivedMay 9, 2014
Peer Review Double Blind
Handling Editor
Accepted June 2, 2014
Published June 12, 2014

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v1.2

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July 24, 2014

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Article Matrices

Total Score: 103

Country: India

Subject: Global Journal of Science Frontier Research - G: Bio-Tech & Genetics

Authors: Kirthikaa B,Sathish Kumar T,Shanmugam S (PhD/Dr. count: 0)

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