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The Thai Journal of Pharmaceutical Sciences

Abstract

Objective: The present work was designed to apply the submerged fermentation of five edible mushrooms including Schizophyllum commune, Lentinus polychrous, Lentinula edodes, Ganoderma lucidum, and Lentinus squarrosulus for antioxidant production. Methods: The antioxidant activity and total phenolic content (TPC) of 30 different broth and mycelium extracts acquired from the submerged mushroom fermentation in three liquid media, malt extract broth (MEB), potato dextrose broth (PDB), and yeast extract sucrose broth, were determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay and Folin-Ciocalteu colorimetric method, respectively. Results: All the extracts were found to possess antioxidant properties and contain phenolic compounds. The percentage of DPPH inhibition of the extracts was between 5.52% and 81.0% and TPC ranged of 6.46-154.47 mg gallic acid equivalent (GAE)/g extract. Species of mushroom and type of liquid medium demonstrated dominant effects on the antioxidant activity of the extracts correlated with TPC. The broth extracts obtained from the PDB and MEB submerged fermentation of S. commune showed the best antioxidant activity value of 81.0% and presented the highest level of phenolics at 154.47 mg GAE/g extract, respectively. There were three extracts having high total phenolics and exhibiting strong antioxidant capacities (78.85-81.0%) higher than ascorbic acid standard (75.25%). Conclusion: The results of this study introduced S. commune as a potential natural antioxidant producer and indicated that the submerged fermentation might serve as an effective alternative method for producing natural antioxidants which could probably be developed for applications in the pharmaceutical and cosmetic industries.

DOI

10.56808/3027-7922.3058

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