Phenolic content, antioxidant and enzyme inhibitory capacity of two Trametes species

• Published in: RSC advances 2016-01, Vol.6 (77), p.73351-73357
• Main Authors: Zengin, Gokhan, Karanfil, Abdullah, Uren, Mehmet Cemil, Kocak, Mehmet Sefa, Sarikurkcu, Cengiz, Gungor, Halil, Nancy Picot, Carene Marie, Mahomoodally, Mohamad Fawzi
• Format: Article
• Language: English
• Subjects: Antioxidants; Cholinesterase; Enzymes; Equivalence; Formulations; Functional foods; Inhibition; Mushrooms; Trametes; Trametes hirsuta
• ISSN: 2046-2069; 2046-2069
• DOI: 10.1039/c6ra09991b

The phenolic composition, antioxidant and enzyme inhibitory activities of methanolic and water extracts of Trametes gibbosa (TG) and Trametes hirsuta (TH) were characterised for the first time. Reversed-phase high-performance liquid chromatography (RP-HPLC) analysis revealed that TG and TH methanolic extracts contained (+)-catechin, chlorogenic acid and caffeic acid. Methanolic extracts of TG and TH showed significantly ( p < 0.05) high inhibition rates on acetyl (1.87 and 1.60 mg galantamine equivalents (GALAEs) per g extract respectively) and butyryl cholinesterase (1.71 and 1.90 mg GALAEs per g extract respectively). Low and insignificant inhibition was observed against α-amylase. α-Glucosidase inhibitory activity of TG (0.93 mmol acarbose equivalents (ACEs) per g extract) and TH (1.18 mmol ACEs per g extract) methanolic extracts were significantly ( p < 0.05) high. Methanolic extract of TG (16.85 ± 0.29 TEs per g extract) and TH (13.86 ± 0.03 mg TEs per g extract) showed the most effective cupric reducing power. This study tends to support the potential use of these mushrooms species for designing new functional food formulations. The phenolic composition, antioxidant and enzyme inhibitory activities of two mushrooms ( Trametes gibbosa and Trametes hirsuta ) were characterised for the first time which proved to be potential candidates for new functional food formulations.