Tee, Wee Kiat (2009) Optimization of extraction condition of wild edible Hygrocbe conica. Universiti Malaysia Sabah. (Unpublished)
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Abstract
Antioxidant properties of wild edible Hygrocybe conica were evaluated by scavenging activity on 1,1-diphenyl-2-picry/hydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulponic acid) radical (ABTSÍ) beta-carotene bleaching method, and ferric antioxidant power (FRAP). various solvent extracts including petroleum ether, ethyl acetate, methanol, water and hot water (100ÌŠC) W8C' studied for their antioxidant activity. Individual extraction was found to have higher yield and antioxidant activity than sequential extraction almost in all of the assays. Hot water extract has dominant over other solvent extract in antioxidant activity and antioxidant compounds. The total flavonoid (11.46 ug quercetin/mg extract) and carotenoid content (1271.61 ug β carotene/g extract) of H.conica are higher than other cultivated and wild edible. Water extracts found to have lower EC50 of DPPH scavenging effect (2.12 mg/ml) and LPO inhibition (1.00 mg/ml) which is comparable to synthetic antioxidant BHT. The phenolic content (54.97 mg GAE/g extract) from water has been well extracted compared to traditional solvent extract. The range of extraction water to sample ratio, time and temperature was studied prior optimization. Fifteen response surface central composite designs for three level, three variables obtained through response surface methodology (RSM). The optimal extraction condition obtained as follows: water to mushroom ratio 12.5:1 with 3 hours of 59.2°C extraction. The antioxidant activity of H.conica has been inaeased to 0.908 mM TroIoX/mg for ABTS scavenging test, 0.376 mM Fe(II)/mg for FRAP assay 85.1% of DPPH scavenging activity and 82.3% of lipid peroxidation inhibition. The influence of various cooking method (boiling, stir-flying and steaming) on antioxidant activity were studied. The stir-fried mushroom gave the highest antioxidant activity among all assays except LPO inhibition. In conclusion, H. conica can be claimed as an excellent source of antioxidant component
| Item Type: | Academic Exercise |
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| Keyword: | Antioxidant properties, Hygrocybe conica, Beta carotene |
| Subjects: | Q Science > QK Botany > QK1-989 Botany > QK504-(638) Cryptogams |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 13 Jun 2012 15:37 |
| Last Modified: | 23 Oct 2017 12:25 |
| URI: | https://eprints.ums.edu.my/id/eprint/4357 |
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