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2021(2)      April - June, 2021

Mycochemicals, antioxidant and anti-diabetic properties of Philippine sawgill mushroom Lentinus swartzii (Higher Basidiomycetes)

Angela B. Austria1, Rich Milton R. Dulay2*, Raquel C. Pambid1

1School of Advanced Studies, Pangasinan State University, Urdaneta City, Pangasinan, Philippines

2Bioassay Laboratory, Department of Biological Sciences, College of Science, Central Luzon State University, Science City of Muñoz, Nueva Ecija, 3120 Philippines


Lentinus swartzii is a new record of successfully domesticated Philippine basidiomycetous mushroom. This paper highlights the chemical compositions, antioxidant and anti-diabetic properties of mycelia and fruiting body extracts of L. swartzii. The compounds present in the ethanolic extracts were determined using thin layer chromatography (TLC), and the biological properties were assessed using stable 2,2-diphenyl-1-1picrylhydrazyl (DPPH) and unstable nitric oxide scavenging activity assays and α-amylase inhibition assay. Mycelia had essential oil, triterpenes, sugars, tannins, flavonoids, fatty acids and phenols, while the fruiting body had the same except fatty acids and sugars. Mycelia ethanolic extract at 1000 µg/mL exhibited scavenging effects against DPPH (35.29%) and nitric oxide (36.04%), contained 20.25 mg gallic acid equivalent (GAE)/g sample and showed high inhibitory activity against α-amylase (81.98%). On the other hand, the fruiting body ethanolic extract at 1000 µg/mL scavenged 43.69% of DPPH and 31.75% of nitric oxide, contained 16.92 mg GAE/g sample and exhibited high inhibitory activity against α-amylase (71.08%). Therefore, L. swartzii mycelia and fruiting body could be valuable sources of bioactive compounds with antioxidant and anti-diabetic activities.

Keywords: Lentinus swartzii, mushroom biomass, anti-diabetic, antioxidant, bioactive compounds

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