Food Science and Biotechnology

, Volume 21, Issue 3, pp 661–668 | Cite as

Antioxidant activity of various extracts from an edible mushroom Pleurotus eous

  • Govindan Sudha
  • Sabapathy Vadivukkarasi
  • Rajan Babu Indhu Shree
  • Ponnusamy Lakshmanan
Research Article


Pleurotus eous is a pink edible oyster mushroom cultivated in Coimbatore. The aim of present study was to evaluate antioxidant potential of ethyl acetate, methanol, and hot water extracts from P. eous using various in vitro ROS/RNS generated chemical and biological models. Results demonstrated that the graded-dose (2–50 mg/mL) of various extracts markedly scavenged the DPPH, ABTS, and hydroxyl radicals, and showed metal chelating ability, reducing capacity in Fe3+/ferricyanide complex, and ferric reducing antioxidant power assays. In biological models, different extracts were found to inhibit lipid peroxidation in brain and liver homogenate. Total antioxidant activity was high in methanolic extract. Hot water extract showed higher amount of total phenol and methanolic extract showed higher amount of flavonoid as compared to other extracts. Based on EC50 values it can be concluded that the various extracts from P. eous were good in antioxidant properties with methanol and ethyl acetate extracts being more effective. The results of this study showed that various extracts could serve as natural antioxidants owing to their significant antioxidant activity.


Pleurotus eous phenol flavonoid antioxidant activity lipid peroxidation 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2012

Authors and Affiliations

  • Govindan Sudha
    • 1
  • Sabapathy Vadivukkarasi
    • 1
  • Rajan Babu Indhu Shree
    • 1
  • Ponnusamy Lakshmanan
    • 2
  1. 1.Department of BiochemistryKongunadu Arts and Science CollegeCoimbatoreIndia
  2. 2.Department of Plant PathologyTamil Nadu Agricultural UniversityCoimbatoreIndia

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