Antioxidant and anti-inflammatory activity of Pleurotus citrinopileatus Singer and Pleurotus sajor-caju (Fr.) Singer

The antioxidant and anti-inflammatory properties of cultured mycelia from two species of the oyster mushroom, specifically Pleurotus species including Pleurotus citrinopileatus and P. sajor caju were investigated. The mushroom extracts were evaluated for their capacity to scavenge DPPH, hydrogen peroxide and free radicals. The antioxidant and anti-inflammatory activity was assessed through various assays, specifically the reducing power assay, hydrogen peroxide scavenging (H2O2) assay, and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, which exhibited similar activities across different concentrations of 100, 200, 300, 400 and 500 µg/ml. These diverse antioxidant activities of edible mushrooms compared to standard ascorbic acid were evaluated using a spectrophotometric method. The maximum percentage of antioxidant activities was observed in P. citrinopileatus and P. sajor caju at a concentration of 500 µl in DPPH assay when compared with low concentration as well as other methods in P. citrinopileatus mushroom and Vitamin C as standard. The effect of anti-inflammatory properties of aqueous extract of P. citrinopileatus with higher concentration of 500µl was good results when compared with methanolic extract and P. sajor caju mushroom with diclofenac sodium as standard. Nevertheless, the efficacy of both edible mushrooms suggested their promising potential for antioxidant properties in vitro condition. The antioxidant and anti-inflammatory activity exhibited by edible mushrooms holds considerable significance, as this activity substantially enhances their nutraceutical characteristics, thereby increasing their overall nutritional values.