scholarly journals The potential of white-oyster mushroom (Pleurotus ostreatus) as antimicrobial and natural antioxidant

2019 ◽  
Vol 17 (1) ◽  
Author(s):  
Saat Egra ◽  
IRAWAN WIJAYA KUSUMA ◽  
ENOS TANGKE ARUNG ◽  
HARLINDA KUSPRADINI
Keyword(s):  
Candida Albicans ◽  
Pleurotus Ostreatus ◽  
Natural Antioxidant ◽  
Added Value ◽  
Oyster Mushroom ◽  
Total Phenolic ◽  
Antioxidant Content ◽  
Successive Extraction ◽  
Total Antioxidant ◽  
Antimicrobial Assay

Abstract. Egra S, Kusuma IW, Arung ET, Kuspradini H. 2018. The potential of white-oyster mushroom (Pleurotus ostreatus) as antimicrobial and natural antioxidant. Biofarmasi J Nat Prod Biochem 16: 17-23. White-oyster mushroom (Pleurotus ostreatus) is a favorite meal in Indonesia. Previously this fungus was known as a useless plant, but after the nutrition is known, everything changes. People tried to cultivate it because the nutrients contents are very good for body health. Therefore, to support this added value in the field of health, especially antimicrobials and antioxidants, this research needs to be done. This research used successive extraction with hexane solvent, acetate ethyl, ethanol, water, and crude ethanol by antimicrobial assay, antioxidants assay (DPPH), total antioxidant content, total phenolic content. The highest results on barrier antimicrobial test which occurred against Candida albicans bacteria was 47.60 % with 100 ppm concentration. While, on antimicrobial assay using Propionibacterium acnes bacteria, there was no significant inhibition. Regarding the antioxidant test against DPPH, the result showed the occurrence of free radical by 25 % on water extraction at the concentration of 100 ppm. Continuously, the total antioxidant content assay showed the ethyl acetate had the highest value of 368.708 mg gae/g. The results of the total content phenolic assay showed the solvent hexane had the value of 78.495 mg gae/g. These findings indicated that mushroom has an active phenolic compound with no contribution to impede its working on Candida albicans assay.

scholarly journals POTENSI JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP PENGHAMBATAN Candida albicans DAN Propionibacterium acnes

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Saat Egra ◽  
Irawan Wijaya Kusuma ◽  
Enos Tangke Arung
Keyword(s):  
Candida Albicans ◽  
Pleurotus Ostreatus ◽  
Propionibacterium Acnes ◽  
Forest Products ◽  
Significant Inhibition ◽  
Oyster Mushroom ◽  
Chemistry Laboratory ◽  
Natural Medicine ◽  
Long Time ◽  
Oyster Mushrooms

Oyster mushroom (Pleurotus ostreatus) is not a new food for the community. Long time ago oyster mushrooms is food but not so well known. Now oyster mushrooms have been accepted by the community as a healthy food. This is the background of this research to produce mushrooms not only as nutritious food but also natural medicine. The purpose of this study was to examine the antimicrobial potential of oyster mushrooms by determination of clear zone against Candida albicans and Propionibacterium acnes bacterias. This research was conducted at Forest Products Chemistry Laboratory, Faculty of Forestry, Mulawarman University. The resources of oyster mushroom we used in this study comes from the cultivation of the entrepreanure forestry student group in Mulawarman University. This study used successful extraction with hexane solvent, ethyl acetate, ethanol, water, and crude ethanol. The results obtained that the highest antimicrobial inhibition against Candida albicans bacteria with 47.60% with a concentration of 100 ppm but, on the antimicrobial against Propionibacterium acnes bacteria did not show any significant inhibition.

scholarly journals POTENSI JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP PENGHAMBATAN Candida albicans DAN Propionibacterium acnes

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Saat Egra ◽  
Irawan Wijaya Kusuma ◽  
Enos Tangke Arung
Keyword(s):  
Candida Albicans ◽  
Pleurotus Ostreatus ◽  
Propionibacterium Acnes ◽  
Forest Products ◽  
Significant Inhibition ◽  
Oyster Mushroom ◽  
Chemistry Laboratory ◽  
Natural Medicine ◽  
Long Time ◽  
Oyster Mushrooms

Oyster mushroom (Pleurotus ostreatus) is not a new food for the community. Long time ago oyster mushrooms is food but not so well known. Now oyster mushrooms have been accepted by the community as a healthy food. This is the background of this research to produce mushrooms not only as nutritious food but also natural medicine. The purpose of this study was to examine the antimicrobial potential of oyster mushrooms by determination of clear zone against Candida albicans and Propionibacterium acnes bacterias. This research was conducted at Forest Products Chemistry Laboratory, Faculty of Forestry, Mulawarman University. The resources of oyster mushroom we used in this study comes from the cultivation of the entrepreanure forestry student group in Mulawarman University. This study used successful extraction with hexane solvent, ethyl acetate, ethanol, water, and crude ethanol. The results obtained that the highest antimicrobial inhibition against Candida albicans bacteria with 47.60% with a concentration of 100 ppm but, on the antimicrobial against Propionibacterium acnes bacteria did not show any significant inhibition.

scholarly journals Antioxidant Activity of Allium scorodoprasum L. subsp. rotundum (L.) STEARN Plant Grown in Turkey

2019 ◽  
Vol 7 (10) ◽  
pp. 1561
Author(s):  
Bahtınur Taşcı ◽  
Halil Kütük ◽  
İlkay Koca
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid Content ◽  
Organosulfur Compound ◽  
Physicochemical Characteristics ◽  
Free Radical Scavenger ◽  
Natural Antioxidant ◽  
Total Phenolic ◽  
Radical Scavenger ◽  
Antioxidant Content ◽  
Allium Scorodoprasum

Allium scorodoprasum L. subsp. rotundum (L.) STEARN is a medical and aromatic plant which grows naturally in various countries of the world. The purpose of this study was to determine the natural antioxidant content and antioxidant activity of Allium scorodoprasum L. subsp. rotundum (L.) STEARN plant, an Allium subspecies of the Alliaceae family. Plants which grow naturally in 7 different locations of 3 cities (Samsun, Nevşehir and Tokat) of Turkey were used in the study. The purpose of this study was to determine the natural antioxidant content and antioxidant capacity of wild leek plant, an Allium subspecies of the Alliaceae family, which grows in three different cities (Samsun, Nevşehir and Tokat). The material of the study consists of 42 wild leek samples from 7 different locations of Samsun, Tokat and Nevşehir. Some physicochemical characteristics and antioxidant features of both bulbs and leaves of samples were determined separately; allicin, an organosulfur compound, was specified qualitatively and thermal behaviours of the samples were monitored through TGA/DSC analysis. As a result of the analyses conducted, in the bulb and leaf parts of the samples, total phenolic matter values were 254.51-927.81 and 1929.05-19645.24 mg/kg, FRAP was 0.80-5.20 and 14.31-47.83 mM TE/g, DPPH free radical scavenger effect was 0.99-9.02 and 36.61-241.06 µmol TE/g and ascorbic acid content was 29.14-314.01 mg/kg and 200.64-1383.16 mg/kg, respectively. These data reveal that the leaf’s of A. scorodoprasum subsp. rotundum plants are rich in antioxidants. In conclusion, it was found that the antioxidant activity of the plants differs significantly in terms of the parts of the plant and growth location.

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

Effect of Oyster Mushroom (Pleurotus ostreatus) Powder on Bread Quality

2005 ◽  
Vol 10 (3) ◽  
pp. 214-218 ◽  
Author(s):  
Ga-Hyung Hong ◽  
Ygoung-Soo Kim ◽  
Geun-Seoup Song
Keyword(s):  
Pleurotus Ostreatus ◽  
Bread Quality ◽  
Oyster Mushroom
Sign in / Sign up

Export Citation Format

Share Document