EFFECTS OF HEAT TREATMENT ON TOTAL PHENOLIC CONTENTS, ANTIOXIDANT AND ANTI-INFLAMMATORY ACTIVITIES OF PLEUROTUS SAJOR-CAJU EXTRACT

摘要

Untreated and heat treated Pleurotus sajor-caju methanolic extracts were examined for total phenolic content, antioxidant and anti-inflammatory activities. Total phenolic content was determined by using the Folin-CiocaUeu method, and results were expressed as mg gallic acid equivalent per g of sample extract. Antioxidant activity was measured by using the DPPH free radical scavenging method while anti-inflammatory activity was measured by using the Griess assay. Methanolic extracts of fresh fruiting bodies were heated at 100 and 121℃ for 15 and 30 min. The results showed that total phenolic contents of heat-treated samples did not increase significantly when compared to the control sample. Total phenolic contents were within the range of 0.06 ± 0.05 to 0.08 ± 0.05 mg gallic acid / equivalents g of dry weight. The samples heated at 100° C for 15 and 30 nun showed the highest radical scavenging activity at 500 μg/ml with the lowest IC_(50), values of 10.4 ± 3.11 and 11.67 ± 2.75 μg/ml, respectively. The results suggested that the increased antioxidant activity of P. sajor-caju after the heat treatment might have increased the health beneficial effects to humans.