• Login
    • Login
    Advanced Search
    View Item 
    •   UoN Digital Repository Home
    • Journal Articles
    • Faculty of Agriculture & Veterinary Medicine (FAg / FVM)
    • View Item
    •   UoN Digital Repository Home
    • Journal Articles
    • Faculty of Agriculture & Veterinary Medicine (FAg / FVM)
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Antioxidant properties of cultivated edible mushroom (Agaricus) in Kenya

    Thumbnail
    View/Open
    Full-text (582.2Kb)
    Date
    2015-04-22
    Author
    Muna, Grace A
    Muoma, John
    Mwanzia, Benson
    Ogoyi, Dorington
    Type
    Article; en_US
    Language
    en
    Metadata
    Show full item record

    Abstract
    Antioxidant activities and phytochemical compounds of ethanol and hot water extracts of Agaricus bisporus species fruiting body and mycelia cultivated in Kenya were spectophotometrically determined and evaluated. The total antioxidant activity was analysed using 1,1 - diphenyl - 2 - picrylhydrazil, hydroxyl, superoxide radical scavenging and reducing power assays, while phytochemicals were assayed through calorimetric assays. Total phenolic, β - carotene, lycopene, flavanoid and ascorbic acid composition of A . bisporus extracts was analysed by calometr ic assays and found to contain 40.26 to 4.61 mg/g, 48.99 to 2.86 mg/g, 67.82 to 11.87 mg/g, 93.8 to 17.2 mg/g and 11.62 to 10.22 mg/g) respectively. The mineral elemental analysis done using energy dispenser x - ray fluorescence (EDXRF) analytical method revealed that the samples contain zinc (42.9 mg/l), iron (33 to 48.5 mg/l), copper (18 to 24 mg/l) and manganese (7.5 to 9 mg/l). Generally , the mycelium extracts were more effective radical scavengers than the fruiting bodies. Due to the above characteristics, A. bisporus mushroom could be considered a food complement with antioxidative activity in the diet for the health benefits they presen t. Their effectiveness was also evaluated by their EC 50 values through interpolation from linear regression analysis of their respective data
    URI
    http://www.academicjournals.org/article/article1429878762_Muna%20et%20al.pdf
    http://hdl.handle.net/11295/90246
    Citation
    Muna, Grace A., Muoma, John., Mwanzia, Benson and Ogoyi, Dorington (2015). Antioxidant properties of cultivated edible mushroom (Agaricus bisporus) in Kenya. African journal of biotechnology, 14(16), pp. 1401-1408
    Publisher
    University of Nairobi
    Subject
    Button mushroom ( Agaricus bisporus ), edible mushroom, antioxidant, reducing power, scavenging ability, phytochemicals
    Collections
    • Faculty of Agriculture & Veterinary Medicine (FAg / FVM) [5481]

    Copyright © 2022 
    University of Nairobi Library
    Contact Us | Send Feedback

     

     

    Useful Links
    UON HomeLibrary HomeKLISC

    Browse

    All of UoN Digital RepositoryCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

    My Account

    LoginRegister

    Copyright © 2022 
    University of Nairobi Library
    Contact Us | Send Feedback