Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia

Teklit Gebregiorgis Amabye

doi:doi:10.11648/j.ijnfs.20150405.20

| Peer-Reviewed

Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia

Teklit Gebregiorgis Amabye

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 5)

Received: 11 August 2015 Accepted: 20 August 2015 Published: 6 September 2015

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

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.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 5)
DOI	10.11648/j.ijnfs.20150405.20
Page(s)	578-583
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Wild Mushrooms, Scavenging Effect, Total Phenol, Anti-oxidant, Anti-inflammatory

References

[1]	Agaricusbisporusharvested at different stages of maturity. Food Chem. 103, 1457-1464.
[2]	Amarowiez R, Pegg R B, Rahimi Moghddam P, Barl B and Weil J A. Free radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food chemistry, 2004; 84: 551-562.
[3]	Amarowiez R, Pegg R B, Rahimi Moghddam P, Barl B and Weil J A. Free radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Foodchemistry, 2004; 84: 551-562.
[4]	AOAC, 1995. Official methods of analysis (16th Ed.). Arlington VA, USA: Association of Official Analytical Chemists.
[5]	Barros, L., Baptista, P., Ferreira, I. C. F. R. 2007. Effect of Lactariuspiperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays. Food. Toxicol. 45, 1731-1737.325-331.325-331.
[6]	Barros, L., Correia, D. M., Ferreira, I. C. F. R., Baptista, P., Santos-Buelga, C. 2008a. Optimization of the determination of tocopherols in Agaricus sp. edible mushrooms by a normal phase liquid chromatographic method. Food Chem. 110, 1046-1050.
[7]	Barros, L., Cruz, T., Baptista, P., Estevinho, L. M., Ferreira, I. C. F. R. 2008b. Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food Chem. Toxicol. 46, 2742-2747.
[8]	Beluhan, S., Ranogajec, A. 2011.Chemical composition and non-volatile components of Croatian wild edible mushrooms. Food Chem. 124, 1076-1082.
[9]	Gandhidasan R, Thamaraichelyan A, Baburaj S. Anti-inflammatory action of Lanneacoromandelicaby HRBC membrane stabilization. Fitoterapia, 1991; 62: 81-83.
[10]	Gandhidasan R, Thamaraichelyan A, Baburaj S. Anti-inflammatory action of Lanneacoromandelicaby HRBC membrane stabilization. Fitoterapia, 1991; 62: 81-83.
[11]	Bonatti, M., Karnopp, P., Soares, H. M., Furlan, S. A., 2004. Evaluation of PleurotusostreatusandPleurotussajor-cajunutritional characteristics when cultivated indifferent lignocellulosic wastes. Food Chem. 88, 425-428.
[12]	Braaksma, A., Schaap, D. J. 1996. Protein analysis of the common mushroom Agaricusbisporus. Postharvest Biol. Tech. 7, 119-127.
[13]	Çağlrirmak, N.2007. The nutrients of exotic mushrooms (Lentinula edodes andAida, F. M. N. A., Shuhaimi, M., Yazid, M., Maaruf, A. G. 2009. Mushroom as a potential source of prebiotics: a review. Trends Food Sci. Tech. 20, 567-575.
[14]	Chaitanya R, Sandhya S, David B, Vinod KR, Murali S. HRBC Membrane Stabilizing Property of Roor, Stem and Leaf of Glochidionvelutinum. Int J Res Pharmacist Biomed Sci., 2011; 2(1): 256–259.
[15]	Chaitanya R, Sandhya S, David B, Vinod KR, Murali S. HRBC Membrane Stabilizing Property of Roor, Stem and Leaf of Glochidionvelutinum. Int J Res Pharmacist Biomed Sci., 2011; 2(1): 256–259.Chang, S.-T., Miles, P. G. 2004. Mushrooms: Cultivation, Nutritional Value, Medicinal Effect, and Environmental Impact, 2^nd ed.; Boca Raton, FL, USA: CRC Press.
[16]	Chippada SC, Volluri SS, Bammidi SR, Vanglapati M. In vitro anti-inflammatory activity of methanolic extract of Centellaasiatica by HRBC membrane stabilization. Rasayan J Chemistry, 2011; 4(2): 457-460.
[17]	Chippada SC, Volluri SS, Bammidi SR, Vanglapati M. In vitro anti-inflammatory activity of methanolic extract of Centellaasiatica by HRBC membrane stabilization. Rasayan J Chemistry, 2011; 4(2): 457-460.
[18]	Circu ML, Aw TY. Reactive oxygen species cellular redox system and apoptosis. Free Radical Biology and Medicine, 2010; 48: 749-762.
[19]	Circu ML, Aw TY. Reactive oxygen species cellular redox system and apoptosis. Free Radical Biology and Medicine, 2010; 48: 749-762.
[20]	Feirrali M, Signormi C, Ciccolili L, Comporti M. Iron release and membrane damage in erythrocytes exposed to oxidizing agents, phenyl hydrazine, devicene and iso-uranil. Biochem Journal, 1992; 285: 295–301.
[21]	Feirrali M, Signormi C, Ciccolili L, Comporti M. Iron release and membrane damage in erythrocytes exposed to oxidizing agents, phenyl hydrazine, devicene and iso-uranil. Biochem Journal, 1992; 285: 295–301.
[22]	Grice HC. Safety evaluation of butylated hydroxyanisole from the prospective of effects on fore stomach and esophageal squamous epithelium. Food and Chemichal Toxicology, 1988; 26: 717-723.
[23]	Grice HC. Safety evaluation of butylated hydroxyanisole from the prospective of effects on forestomach and oesophageal squamous epithelium. Food and Chemichal Toxicology, 1988; 26: 717-723.
[24]	Gulcin I. The antioxidant and radical scavenging activity of black pepper (Piper nigrum) seeds. International Journal of Food Sciences and nutrition, 2005; 56: 491-499.
[25]	Gulcin I. The antioxidant and radical scavenging activity of black pepper (Piper nigrum) seeds. International Journal of Food Sciences and nutrition, 2005; 56: 491-499.
[26]	Hamzah RU, Jig am A A, Makun HM, Egwim E C. Phytochemical screening and antioxidant activity of methanolic extract of selected wild edible Nigerian mushrooms. Asian Pacific Journal of Tropical Disease, 2014; 4(1): 153-157.
[27]	Hamzah RU, Jigam A A, Makun HM, Egwim E C. Phytochemical screening and antioxidant activity of methanolic extract of selected wild edible Nigerian mushrooms. Asian Pacific Journal of Tropical Disease, 2014; 4(1): 153-157.
[28]	Hung PV, Morita N. Distribution of phenolic compounds in the graded flours milled from
[29]	Hung PV, Morita N. Distribution of phenolic compounds in the graded flours milled from
[30]	Jeong EM, Liu M, Sturdy M, Gao G. Varghese ST, Sovari AA. Metabolic stress, reactive oxygen species and arthythmia. Journal of Molecular and Cellular Cardiology, 2012; 52: 454-463.
[31]	Jeong EM, Liu M, Sturdy M, Gao G. Varghese ST, Sovari AA. Metabolic stress, reactive oxygen species and arthythmia. Journal of Molecular and Cellular Cardiology, 2012; 52: 454-463.
[32]	Jia ZS, Tang MC, Wu JM. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 1999; 64: 555-99.
[33]	Jia ZS, Tang MC, Wu JM. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 1999; 64: 555-99.
[34]	Kalac P. Chemical composition and nutritional value of European species of wild growing mushrooms. In S. Andres and N. Baumann (Eds), Mushrooms: Types properties and nutrition Nova Science Publishers, 2012; 130-151
[35]	Kalac P. Chemical composition and nutritional value of European species of wild growing mushrooms. In S. Andres and N. Baumann (Eds), Mushrooms: Types properties and nutrition Nova Science Publishers, 2012; 130-151.
[36]	Ashagrie Z. Woldegiorgis, Dawit Abate, Gulelat D. Haki, Gregory R. Ziegler. Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia Journal of Food and Nutrition SciencesVol. 3, No. 2, 2015, pp. 47-54. doi: 10.11648/j.jfns.20150302.14
[37]	Masumi Kamiyama, Takayuki Shibamoto, Masahiro Horiuchi, Katsumi Umano, Kazuo Kondo, Yuzuru Otsuka, Antioxidant/Anti-Inflammatory Activities and Chemical Composition of Extracts from the Mushroom Trametes Versicolor, International Journal of Nutrition and Food Sciences. Vol. 2, No. 2, 2013, pp. 85-91. doi: 10.11648/j.ijnfs.20130202.19.

Cite This Article

Plain Text BibTeX RIS

APA Style

Teklit Gebregiorgis Amabye. (2015). Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia. International Journal of Nutrition and Food Sciences, 4(5), 578-583. https://doi.org/10.11648/j.ijnfs.20150405.20

Copy | Download

ACS Style

Teklit Gebregiorgis Amabye. Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia. Int. J. Nutr. Food Sci. 2015, 4(5), 578-583. doi: 10.11648/j.ijnfs.20150405.20

Copy | Download

AMA Style

Teklit Gebregiorgis Amabye. Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia. Int J Nutr Food Sci. 2015;4(5):578-583. doi: 10.11648/j.ijnfs.20150405.20

Copy | Download

@article{10.11648/j.ijnfs.20150405.20,
  author = {Teklit Gebregiorgis Amabye},
  title = {Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {5},
  pages = {578-583},
  doi = {10.11648/j.ijnfs.20150405.20},
  url = {https://doi.org/10.11648/j.ijnfs.20150405.20},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150405.20},
  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.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia
AU  - Teklit Gebregiorgis Amabye
Y1  - 2015/09/06
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150405.20
DO  - 10.11648/j.ijnfs.20150405.20
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 578
EP  - 583
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150405.20
AB  - 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.
VL  - 4
IS  - 5
ER  -

Copy | Download

Author Information

Teklit Gebregiorgis Amabye

Department of Chemistry, College of Natural and Computational Science, Mekelle University, Mekelle, Tigray, Ethiopia

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Teklit Gebregiorgis Amabye. (2015). Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia. International Journal of Nutrition and Food Sciences, 4(5), 578-583. https://doi.org/10.11648/j.ijnfs.20150405.20

Copy | Download

ACS Style

Teklit Gebregiorgis Amabye. Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia. Int. J. Nutr. Food Sci. 2015, 4(5), 578-583. doi: 10.11648/j.ijnfs.20150405.20

Copy | Download

AMA Style

Teklit Gebregiorgis Amabye. Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia. Int J Nutr Food Sci. 2015;4(5):578-583. doi: 10.11648/j.ijnfs.20150405.20

Copy | Download

@article{10.11648/j.ijnfs.20150405.20,
  author = {Teklit Gebregiorgis Amabye},
  title = {Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {5},
  pages = {578-583},
  doi = {10.11648/j.ijnfs.20150405.20},
  url = {https://doi.org/10.11648/j.ijnfs.20150405.20},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150405.20},
  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.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia
AU  - Teklit Gebregiorgis Amabye
Y1  - 2015/09/06
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150405.20
DO  - 10.11648/j.ijnfs.20150405.20
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 578
EP  - 583
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150405.20
AB  - 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.
VL  - 4
IS  - 5
ER  -

Copy | Download