Evaluación de la capacidad antioxidante del hongo ostra (Pleurotus ostreatus)

Abstract:

The antioxidant capacity of the ethanolic and aqueous extract of the oyster fungus Pleurotus ostreatus was evaluated by means of the DPPH (1,1-diphenyl-2-picryl-hydrazyl) test, and the total phenols were quantified. The inhibition percentages obtained correspond to 47,264% of the ethanolic extract and the aqueous 86,461%, evidencing the antioxidant capacity of the fungus.

Año de publicación:

2021

Keywords:

• HONGOS - PLEUROTUS OSTREATUS
• FLAVONOIDES
• FENOLES
• Antioxidantes
• MÉTODO DPPH
• Extractos vegetales
• BIOTECNOLOGÍA

Fuente:

rraae

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