Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia
International Journal of Nutrition and Food Sciences
Volume 4, Issue 5, September 2015, Pages: 578-583
Received: Aug. 11, 2015; Accepted: Aug. 20, 2015; Published: Sep. 6, 2015
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Author
Teklit Gebregiorgis Amabye, Department of Chemistry, College of Natural and Computational Science, Mekelle University, Mekelle, Tigray, Ethiopia
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Abstract
Traditionally mushrooms have been used for the prevention and treatment of a multitude disorders. Macro fungi regarding to the development of novel safe antimicrobials and antioxidants has become attractive source for researchers in the last decades. In the present study quantitative analysis of phytochemical constituents was carried out by using standard methods while 1,1 Diphenyl picryl hydroxyl(DPPH) Nitric oxide, Hydrogen peroxide free radical scavenging assay were used to evaluate the antioxidant properties of selected wild mushrooms. Anti- inflammatory capacity of samples was evaluated by HRBC membrane stabilization method. The results obtained from the study revealed that Agaricus Bosporus showed higher total phenol, mg flavonoid carotenoid, and lycopene and ascorbic acid contents of (617.9±1) mg/g, (62.52±1.13) mg/g, (74.2±0.057) µg / mg, (49.6±0.17) µg / and28.8±0.34 mg / g. All the species showed antioxidant potential but Russula delica proved to be more active while Agaricus Bosporus. Proved to be least one.
Keywords
Wild Mushrooms, Scavenging Effect, Total Phenol, Anti-oxidant, Anti-inflammatory
To cite this article
Teklit Gebregiorgis Amabye, Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia, International Journal of Nutrition and Food Sciences. Vol. 4, No. 5, 2015, pp. 578-583. doi: 10.11648/j.ijnfs.20150405.20
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