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International Journal of Medicinal Mushrooms
Facteur d'impact: 1.423 Facteur d'impact sur 5 ans: 1.525 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimer: 1521-9437
ISSN En ligne: 1940-4344

Volumes:
Volume 21, 2019 Volume 20, 2018 Volume 19, 2017 Volume 18, 2016 Volume 17, 2015 Volume 16, 2014 Volume 15, 2013 Volume 14, 2012 Volume 13, 2011 Volume 12, 2010 Volume 11, 2009 Volume 10, 2008 Volume 9, 2007 Volume 8, 2006 Volume 7, 2005 Volume 6, 2004 Volume 5, 2003 Volume 4, 2002 Volume 3, 2001 Volume 2, 2000 Volume 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.2019030883
pages 549-559

Investigations on Antioxidative Potential of Poroid Medicinal Mushroom Porodaedalea pini (Agaricomycetes)

Navpreet Kaur
Department of Botany, Punjabi University, Patiala, Punjab, India
Niharika Kaushal
Department of Biotechnology, Punjabi University, Patiala, Punjab, India
Minni Singh
Department of Biotechnology, Punjabi University, Patiala, Punjab, India
Avneet Pal Singh
Department of Botany, Punjabi University, Patiala, Punjab, India
Gurpaul Singh Dhingra
Department of Botany, Punjabi University, Patiala, Punjab, India

RÉSUMÉ

The present investigations were undertaken to evaluate the antioxidative potential of Porodaedalea pini (Brot.) Murrill. Different solvent extracts were prepared using powdered basidiocarps to determine the total phenolic content in terms of tannic acid equivalents (TAE), hydroxyl, superoxide, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Maximum TAE (12.42 mg/g) were found in hot water (HW) extract, which was obtained for 1 h as compared to ethanol (0.456 mg/g) and methanol (0.227 mg/g) extracts. This was further supported by high hydroxyl radical scavenging activity (90.0%), superoxide radical scavenging activity (88.9%), and DPPH radical scavenging activity (74.92%) in the the HW extract obtained for 1 h. Mass spectra analysis of HW extract revealed the presence of 14 polyphenolic compounds responsible for imparting antioxidative character. Among these hispidulin is one of the major polyphenolic compounds present in the poroid mushroom under investigation; this was further validated by high-performance liquid chromatography analysis.

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