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International Journal of Zoology and Applied Biosciences Research Article
In vitro antioxidant activities and characterization of ethanolic polysaccharide from Hypsizygus ulmarius mushroom
Alamelu Thimmaraju and Sudha Govindan
Year : 2022 | Pages: 41-48
Received on: 2022-11-02
Revised on: 2022-11-25
Accepted on: 12/17/2022
Published on: 12/24/2022
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Alamelu Thimmaraju and Sudha Govindan( 2022).
In vitro antioxidant activities and characterization of ethanolic polysaccharide from Hypsizygus ulmarius mushroom
. International Journal of Zoology and Applied Biosciences, ( ), 41-48.
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Abstract
The Hypsizygus ulmarius ethanol polysaccharide (HUEP)and its water-soluble edible mushroom, both recognized for their therapeutic powers and for providing crucial enzymes for industry, were extracted used ethanol in this work. Investigated were the in vitro antioxidant capacities of decreasing power, ABTS, and the DPPH assays. The study's goal was to ascertain the chemical composition of various molecules, including uronic acid, protein, and carbohydrate. UV, X-ray Diffraction, and Fourier transform infrared spectroscopy (FTIR). In these assays with lower EC50 values, the study found that HUEP exhibited the strongest antioxidant activity. Various polysaccharide extracts of the mushroom may be used as a readily available food source that is high in natural antioxidants, as a potential food supplement, or even as a medicinal agent, according to the findings of the current study. The results of various in vitro assay systems showed that the polysaccharide ethanolic extract of HUEP has strong antioxidant properties. Extracts from polysaccharides could be useful for creating food additives that are antioxidants.
Keywords
Hypsizygus ulmarius, Antioxidant, Polysaccharide, Mushroom, Ethanolic extract.
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© The Author(s) 2025. This article is published by International Journal of Zoology and Applied Biosciences under the terms of the Creative Commons Attribution 4.0 International License (creativecommons.org), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
