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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| Format: | Student Project |
| Language: | English |
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Faculty of Applied Sciences
2009
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| Online Access: | https://ir.uitm.edu.my/id/eprint/22975/ |
| _version_ | 1848805631442550784 |
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| author | Wan Adnan, Wan Elyn Amira |
| author_facet | Wan Adnan, Wan Elyn Amira |
| author_sort | Wan Adnan, Wan Elyn Amira |
| building | UiTM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T22:14:06Z |
| format | Student Project |
| id | uitm-22975 |
| institution | Universiti Teknologi MARA |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T22:14:06Z |
| publishDate | 2009 |
| publisher | Faculty of Applied Sciences |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uitm-229752019-01-29T01:46:50Z https://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 https://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. (2009) [Student Project] <http://terminalib.uitm.edu.my/22975.pdf> (Unpublished) |
| spellingShingle | Polymers and polymer manufacture Wan Adnan, Wan Elyn Amira Antioxidant and antimicrobial properties of two local edible mushrooms / Wan Elyn Amira Wan Adnan |
| title | 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_short | 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 |
| topic | Polymers and polymer manufacture |
| url | https://ir.uitm.edu.my/id/eprint/22975/ |