Effective antioxidant production through submerged fermentation of edible mushrooms

Abstract

 The present work was designed to apply the submerged fermentation of 5 edible mushrooms, Schizophyllum commune, Lentinus polychrous, Lentinula edodes, Ganoderma lucidum, and Lentinus squarrosulus for antioxidant production. The antioxidant activity and total phenolic content (TPC) of 30 different broth and mycelium extracts acquired from the submerged fermentation in 3 liquid media, malt extract broth (MEB), potato dextrose broth (PDB), and yeast extract sucrose broth were determined by DPPH scavenging assay and Folin-Ciocalteu method respectively. The percentage of DPPH inhibition was between 5.52-81.0% and TPC ranged of 6.46-154.47 mg GAE/g extract. Types of mushroom and liquid medium demonstrated dominant effects on the antioxidant activity correlated with TPC. The broth extracts from the PDB and MEB submerged fermentation of S. commune showed the best antioxidant activity (81.0%) and presented the highest level of phenolics (154.47 mg GAE/g extract) respectively. There were 3 extracts having high total phenolics and exhibiting strong antioxidant capacities (78.85-81.0%) higher than ascorbic acid (75.25%). The results of this study introduced S. commune as a potential natural antioxidant producer and indicated that the submerged fermentation might serve as an effective alternative method for producing natural antioxidants which could probably be developed for applications in pharmaceutical and cosmetic industries.