Effect of Solvents on Phytochemicals Content and Antioxidant Activity of Ganoderma lucidum



Md. Moyen Uddin Pk1, Rabiul Islam Talukder1, Mohammad Khairul Islam Sarkar2, *, Tasnia Rahman2, Rumana Pervin3, Matiar Rahman3, Mst. Elina Akther Zenat4, Lima Akther5
1 Department of Biochemistry, Primeasia University, Dhaka, Bangladesh
2 School of Environmental Science and Management, Independent University Bangladesh (IUB), Dhaka, Bangladesh
3 Department of Biochemistry & Molecular Biology, University of Rajshahi, Bangladesh
4 Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh
5 Department of Chemistry, Comilla University, Bangladesh

Abstract

Introduction:

The aim of this study was to assess the induction of solvents on the total phenolic and flavonoid content & also the antioxidant activity of Ganoderma lucidum extracts.

Materials & Methods:

In this study, two concentrations (100% and 75%) of diethyl ether, ethanol, butanol, chloroform, and acetone were used as extractants of Ganoderma lucidum. Total phenolic and flavonoid contents were measured by spectrophotometric methods and 1, 1-diphenyl-2-picrylhydrazyl (DPPH). Free radical scavenging assay was used for the investigation of antioxidant activity.

Results & Discussion:

Extractants significantly affected the % yield of extract, the quantity of phenol and flavonoids and antioxidant activity of Ganoderma lucidum mushroom. The highest extraction yield, around 38%, was achieved by 75% acetone, followed by 100% acetone (about 36%) and 75% chloroform (approximate 21%). Hydro-acetone extract exhibited the most significant antioxidative properties (EC50 value; 645.55 µg/mL) comprised of a higher total of phenolic content. In conclusion, the total phenolic content encouraged the antioxidative potential of Ganoderma lucidum mushroom.

Conclusion:

These findings indicate that the selective extraction of Ganoderma lucidum shows significant biological activities.

Keywords: : Edible mushroom, Free radical scavenging, chronic diseases, Functional foods, antioxidative potential, Ganoderma lucidum mushroom.


Abstract Information


Identifiers and Pagination:

Year: 2018
Volume: 12
Publisher Item Identifier: EA-TOMICROJ-2018-51

Article History:

Received Date: 16/10/2018
Revision Received Date: 10/12/2018
Acceptance Date: 18/12/2018
Electronic publication date: 31/12/2018
Collection year: 2018

© 2018 Uddin Pk et al.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


* Address correspondence to this author at the School of Environmental Science and Management, Independent University Bangladesh (IUB), Dhaka, Bangladesh Tel: +8801711230892; E-mail: kisarkar1981@gmail.com