Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan

This study was carried out to compare the antioxidant and antimicrobial properties of some selected mushrooms, Lentuinula edodes (shitake mushroom) and Pleurotus sajorcaju (grey oyster mushroom). The mushrooms were extracted using ethanol. The antioxidant properties is detected using total phenolic...

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Main Author:	Wan Adnan, Wan Elyn Amira
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2009
Subjects:	Polymers and polymer manufacture
Online Access:	http://ir.uitm.edu.my/id/eprint/22975/ http://ir.uitm.edu.my/id/eprint/22975/1/PPb_WAN%20ELYN%20AMIRA%20WAN%20ADNAN%20AS%2009_5.pdf

id	uitm-22975
recordtype	eprints
spelling	uitm-229752019-01-29T01:46:50Z http://ir.uitm.edu.my/id/eprint/22975/ Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan Wan Adnan, Wan Elyn Amira Polymers and polymer manufacture This study was carried out to compare the antioxidant and antimicrobial properties of some selected mushrooms, Lentuinula edodes (shitake mushroom) and Pleurotus sajorcaju (grey oyster mushroom). The mushrooms were extracted using ethanol. The antioxidant properties is detected using total phenolic compound assay, free radical scavenging activity (DPPH) and ferric reducing power activity (FRAP) assays. Disk diffusion method was used to determine the antimicrobial properties of Lentuinula edodes and Pleurotus sajorcaju. Total phenolic compound are natural antioxidant components found in the ethanolic extracts of Lentuinula edodes and Pleurotus sajorcaju were 10.71 and 0.542 µgGAE/mg respectively. The reducing power of mushroom species and standard used followed in the decreasing order of BHA/BHT > Ascorbic acid > Lentuinula edodes > Pleurotus sajorcaju. The free radical scavenging activity of mushroom species and standards were decreased in the order of BHA/BHT > Ascorbic acid > Pleurotus sajorcaju > Lentuinula edodes. The reactivity of antimicrobial properties Lentuinula edodes and Pleurotus sajorcaju were investigated against selected microorganisms such as S. aureus (gram positive), B. subtilis (gram positive), P. aeruginosa (gram negative), E. coli (gram negative), C. albicans (mould and yeast) and A. niger (mould and yeast). Generally, Lentuinula edodes and Pleurotus sajorcaju have moderately antimicrobial properties against all selected microorganisms except A. niger. Faculty of Applied Sciences 2009 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/22975/1/PPb_WAN%20ELYN%20AMIRA%20WAN%20ADNAN%20AS%2009_5.pdf Wan Adnan, Wan Elyn Amira (2009) Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan. [Student Project] (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Polymers and polymer manufacture
spellingShingle	Polymers and polymer manufacture Wan Adnan, Wan Elyn Amira Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan
description	This study was carried out to compare the antioxidant and antimicrobial properties of some selected mushrooms, Lentuinula edodes (shitake mushroom) and Pleurotus sajorcaju (grey oyster mushroom). The mushrooms were extracted using ethanol. The antioxidant properties is detected using total phenolic compound assay, free radical scavenging activity (DPPH) and ferric reducing power activity (FRAP) assays. Disk diffusion method was used to determine the antimicrobial properties of Lentuinula edodes and Pleurotus sajorcaju. Total phenolic compound are natural antioxidant components found in the ethanolic extracts of Lentuinula edodes and Pleurotus sajorcaju were 10.71 and 0.542 µgGAE/mg respectively. The reducing power of mushroom species and standard used followed in the decreasing order of BHA/BHT > Ascorbic acid > Lentuinula edodes > Pleurotus sajorcaju. The free radical scavenging activity of mushroom species and standards were decreased in the order of BHA/BHT > Ascorbic acid > Pleurotus sajorcaju > Lentuinula edodes. The reactivity of antimicrobial properties Lentuinula edodes and Pleurotus sajorcaju were investigated against selected microorganisms such as S. aureus (gram positive), B. subtilis (gram positive), P. aeruginosa (gram negative), E. coli (gram negative), C. albicans (mould and yeast) and A. niger (mould and yeast). Generally, Lentuinula edodes and Pleurotus sajorcaju have moderately antimicrobial properties against all selected microorganisms except A. niger.
format	Student Project
author	Wan Adnan, Wan Elyn Amira
author_facet	Wan Adnan, Wan Elyn Amira
author_sort	Wan Adnan, Wan Elyn Amira
title	Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan
title_short	Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan
title_full	Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan
title_fullStr	Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan
title_full_unstemmed	Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan
title_sort	antioxidant and antimicrobial properties of two local edible mushrooms / wan elyn amira wan adnan
publisher	Faculty of Applied Sciences
publishDate	2009
url	http://ir.uitm.edu.my/id/eprint/22975/ http://ir.uitm.edu.my/id/eprint/22975/1/PPb_WAN%20ELYN%20AMIRA%20WAN%20ADNAN%20AS%2009_5.pdf
first_indexed	2023-09-18T23:09:49Z
last_indexed	2023-09-18T23:09:49Z
_version_	1777418726674530304

Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan

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