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Original scientific paper

Effects of Cultivation Techniques and Processing on Antimicrobial and Antioxidant Activities of Hericium erinaceus (Bull.:Fr.) Pers. Extracts

Kah Hui Wong ; Institute of Biological Sciences, Faculty of Science, University of Malaya, MY-50603 Kuala Lumpur, Malaysia
Vikineswary Sabaratnam ; Institute of Biological Sciences, Faculty of Science, University of Malaya, MY-50603 Kuala Lumpur, Malaysia
Noorlidah Abdullah ; Institute of Biological Sciences, Faculty of Science, University of Malaya, MY-50603 Kuala Lumpur, Malaysia
Umah Rani Kuppusamy ; Department of Molecular Medicine, Faculty of Medicine, University of Malaya, MY-50603 Kuala Lumpur, Malaysia
Murali Naidu ; Department of Anatomy, Faculty of Medicine, University of Malaya, MY-50603 Kuala Lumpur, Malaysia

Fulltext: english, pdf (148 KB) pages 47-55 downloads: 3.075* cite
APA 6th Edition
Wong, K.H., Sabaratnam, V., Abdullah, N., Kuppusamy, U.R. & Naidu, M. (2009). Effects of Cultivation Techniques and Processing on Antimicrobial and Antioxidant Activities of Hericium erinaceus (Bull.:Fr.) Pers. Extracts. Food Technology and Biotechnology, 47 (1), 47-55. Retrieved from https://hrcak.srce.hr/33052
MLA 8th Edition
Wong, Kah Hui, et al. "Effects of Cultivation Techniques and Processing on Antimicrobial and Antioxidant Activities of Hericium erinaceus (Bull.:Fr.) Pers. Extracts." Food Technology and Biotechnology, vol. 47, no. 1, 2009, pp. 47-55. https://hrcak.srce.hr/33052. Accessed 16 May 2021.
Chicago 17th Edition
Wong, Kah Hui, Vikineswary Sabaratnam, Noorlidah Abdullah, Umah Rani Kuppusamy and Murali Naidu. "Effects of Cultivation Techniques and Processing on Antimicrobial and Antioxidant Activities of Hericium erinaceus (Bull.:Fr.) Pers. Extracts." Food Technology and Biotechnology 47, no. 1 (2009): 47-55. https://hrcak.srce.hr/33052
Harvard
Wong, K.H., et al. (2009). 'Effects of Cultivation Techniques and Processing on Antimicrobial and Antioxidant Activities of Hericium erinaceus (Bull.:Fr.) Pers. Extracts', Food Technology and Biotechnology, 47(1), pp. 47-55. Available at: https://hrcak.srce.hr/33052 (Accessed 16 May 2021)
Vancouver
Wong KH, Sabaratnam V, Abdullah N, Kuppusamy UR, Naidu M. Effects of Cultivation Techniques and Processing on Antimicrobial and Antioxidant Activities of Hericium erinaceus (Bull.:Fr.) Pers. Extracts. Food Technology and Biotechnology [Internet]. 2009 [cited 2021 May 16];47(1):47-55. Available from: https://hrcak.srce.hr/33052
IEEE
K.H. Wong, V. Sabaratnam, N. Abdullah, U.R. Kuppusamy and M. Naidu, "Effects of Cultivation Techniques and Processing on Antimicrobial and Antioxidant Activities of Hericium erinaceus (Bull.:Fr.) Pers. Extracts", Food Technology and Biotechnology, vol.47, no. 1, pp. 47-55, 2009. [Online]. Available: https://hrcak.srce.hr/33052. [Accessed: 16 May 2021]

Abstracts
Hericium erinaceus, a temperate mushroom, is currently cultivated in Malaysia. As cultivation and processing conditions may affect the medicinal properties, antimicrobial and antioxidant properties of locally grown H. erinaceus have been investigated. The fruitbodies that were fresh, oven-dried or freeze-dried were extracted with methanol. Their properties were compared to those exhibited by mycelium extract of the same mushroom. Various extracts of H. erinaceus inhibited the growth of pathogenic bacteria but not of the tested fungus. Mycelium extract contained the highest total phenolic content and the highest ferric reducing antioxidant power (FRAP). The fresh fruitbody extract showed the most potent 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. However, oven-dried fruitbody extract was excellent in reducing the extent of β-carotene bleaching. The total phenolic content and total antioxidant activity in the oven-dried fruitbody extract was high compared to the freeze-dried or fresh fruitbody extract. This may be due to generation and accumulation of Maillard’s reaction products (MRPs), which are known to have antioxidant properties. Thus, the consumption of H. erinaceus fruitbody grown in tropical conditions may have health promoting benefits. Furthermore, the production of H. erinaceus mycelium in submerged cultures may result in standardized antioxidant formulation for either human nutrition or therapy. Hence, it has been shown that the processing of fruitbody and not the cultivation conditions affects the selected bioactive properties of H. erinaceus.

Keywords
Hericium erinaceus; antioxidant activity; antimicrobial activity; fruitbody; mycelium

Hrčak ID: 33052

URI
https://hrcak.srce.hr/33052

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