EVALUATION OF IN-VITRO FREE RADICAL SCAVENGING ACTIVITY OF AGARICUS BISPORUS EXTRACT
Alka Shukla, Priyanka Pandey* and Wasim Raja
ABSTRACT
Medicinal plants and natural products have attracted global attention due to their safety as well as their considerable antioxidant content that helps to prevent or ameliorate various disorders including memory impairments. The phenolic compound in fruits, vegetables, herbs and spices possess potent antioxidant, anti-inflammatory, antigenotoxic and anticancer activities. Mushrooms are functional foods largely consumed in Asia and Europe. The consumption of mushroom in Brazil is very low, in part due to the lack of information about the nutritional value of the edible mushrooms cultivated in the country. The dried shoots of Agaricus bisporus was extracted with methanol using a Soxhlet extractor. The total phenolics content of leaf as determined by Fenton reaction and was found to be good antioxidant activity as different dose concentrations. The antioxidant activity of plant extract was carried out with ascorbic acid as a standard reducing agent. The present results were made with the use of UV-Visible Spectrophotometer. In this plant Agaricus bisporus Extract there was a remarkable concentration dependent free radical scavenging and reducing power was exhibited. In conclusion the present study indicates that Agaricus bisporus extract may be a potential source of natural antioxidant. A. bisporus, appears as an excellent option to enrich the diet with antioxidant phenolic compounds.
Keywords: Antioxidant activity, Fenton Reaction, Hydroxyl radical, ascorbic acid, Agaricus bisporus, TBARS.
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