NUTRITION, PHYTOCHEMICAL COMPONENTS, AND ANTIOXIDANT ACTIVITY OF GOLDEN AND PINK OYSTER MUSHROOMS
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Abstract
This study analyzes the nutritive values, phytochemical components, and antioxidant activity of golden and pink oyster mushrooms (Pleurotus spp.) cultivated in Phetchaburi province. Nutritional analysis reveals that golden and pink oyster mushrooms contain protein levels of 5.6% and 6.4% (wb) and fat levels of 0.08% and 0.01% (wb), respectively. These mushrooms were extracted using water and methanol to assess their phytochemical components and antioxidant activity. The water extracts of both mushrooms contain alkaloids, steroids, tannins, and coumarins, while flavonoids were only detected in the methanol extracts. Antioxidant activity measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing/antioxidant power (FRAP) assays showed that the methanol extract of golden oyster mushrooms exhibited the highest antioxidant activity, with the lowest IC50 value of 5.50 ± 0.05 mg/ml and the highest reducing power of 40.28 ± 1.47 µmol TE/g. This antioxidant activity has positive correlations with total phenolic content. The methanol extract of pink oyster mushrooms showed IC50 values of 8.02 ± 0.07 mg/ml and a reducing power of 36.62 ± 1.63 µmol TE/g. The total phenolic content and antioxidant activities of the water extracts were found to be lower than those of the methanol extracts. The results of this study indicate that golden and pink oyster mushrooms are rich sources of nutrients and antioxidants, making them beneficial for health.
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ลิขสิทธิ์บทความวิจัยที่ได้รับการตีพิมพ์เผยแพร่ในวารสารวิจัยและพัฒนา วไลยอลงกรณ์ ในพระบรมราชูปถัมภ์ ถือเป็นกรรมสิทธิ์ของสถาบันวิจัยและพัฒนา มหาวิทยาลัยราชภัฏวไลยอลงกรณ์ ในพระบรมราชูปถัมภ์ ห้ามนำข้อความทั้งหมดหรือบางส่วนไปพิมพ์ซ้ำ เว้นแต่จะได้รับอนุญาตจากมหาวิทยาลัยเป็นลายลักษณ์อักษร
ความรับผิดชอบ เนื้อหาต้นฉบับที่ปรากฏในวารสารวิจัยและพัฒนา วไลยอลงกรณ์ ในพระบรมราชูปถัมภ์ เป็นความรับผิดชอบของผู้นิพนธ์บทความหรือผู้เขียนเอง ทั้งนี้ไม่รวมความผิดพลาดอันเกิดจากเทคนิคการพิมพ์
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