In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom, Pleurotus ostreatus

The antioxidant potential of an ethanolic extract of the oyster mushroom, Pleurotus ostreatus, was investigated. The extract exhibited the most potent radical-scavenging activity at a maximum concentration of 10 mg/ml, and the scavenging effects were 56.20% and 60.02% on hydroxyl and superoxide radicals, respectively. The IC50 values of the extract were found to be 8 mg/ml for hydroxyl and superoxide radicals. Ascorbic acid used as a standard was highly effective in inhibiting hydroxyl and superoxide radicals, showing IC50 values of 6 mg/ml and 4 mg/ml respectively. At a maximum concentration of 10 mg/ml, the extract effected 56.12% inhibition of lipid peroxidation and 60.68% chelation of ferrous ions; also, at a maximum concentration 10 mg/ml, the extract manifested significant (p < 0.05) reducing power (1.367) which exceeded even that of butylated hydroxyl toluene (1.192). Increasing concentrations of the extract were found to cause progressively decreasing intensity of fluorescence 2, 3-diazabicyclo [2, 2, 2] oct-2-ene (DBO). In addition, the known antioxidants were identified as components of the extract. The data generated by this study strongly suggest that an ethanolic extract of the oyster mushroom, P. ostreatus, has potent antioxidant activity.Industrial relevanceThe present study suggests that an ethanolic extract of the mushroom, Pleurotus ostreatus, could serve as an easily accessible item of food rich in natural antioxidants, as a possible food supplement or even as a pharmaceutical agent. Hence this study is considerable relevant to the food and pharmaceutical industries.