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|Title:||Phytochemical, free radical scavenging activity and thin layer chromatography analysis of methanolic extracts of six wild mushroom species collected from the Shai Hills Reserve of Ghana|
|Citation:||Pharmacognosy Journal, 9 (6), s16-s22|
|Abstract:||Objective: Six different mushroom species (Termitomyces, Ganoderma, Amauroderma, Mycena, Marasmus and an unknown) were studied to ascertain their phytochemical and antioxidant properties and determine their TLC analysis of methanolic extracts. Materials and Methods:The DPPH (1,1-diphenyl-2-picrylhydrazyl) model was employed to determine free radical scavenging activity of the methanolic extracts of the mushrooms, aluminum chloride calorimetric method for flavonoid, Thin layer chromatography (TLC) for retention factor and atomic absorption spectrophotometric (AAS) for macro and micronutrients. Results: Phytochemical analyses of the methanolic extract revealed the presence of antioxidants, phenols and flavonoids. The antioxidant values (IC50 (μg/ml)) ranged from 1.56 x 10-4 to 21.07 x10-4.Total phenol content ranged between 2.54 and 17.53 mg/g GAE with a mean of about 11.27 mg/g GAE. Total flavonoid content also ranged from 5.46 to 23.75 mg/g RUE with a mean of 13.41 mg/g RUE. Micronutrients such as cadmium, iron, lead, manganese and zinc were determined. Also macronutrients determined included, calcium, potassium, magnesium and sodium. Sodium ranged the highest with values ranging 6966.67 mg/L to 9600.00 mg/L followed by iron ranging from 1613.67 to 3040.00 mg/L. Percentage crude protein ranged between 11.09 % and 28.24 %. Alkaloid was present in only Mycena sp and Ganoderma sp with a band each of Rf value of 0.49. A total of 18 different bands were recorded for flavonoid with Rf values that ranged between 0.20 and 0.97, respectively. Conclusion: The antioxidant potential of the methanolic extracts of the mushroom samples in this study recorded higher values. This indicates that mushrooms have high antioxidant properties and rationalizes further investigation in the potential discovery of new natural bioactive principles from these mushrooms|
|Appears in Collections:||Food Research Institute|
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