The Effect of Coconut Water and Boiling on Antioxidant Activity and Total Phenolic Contents in Schizophyllum commune Fr.

Context: Schizophyllum commune Fr., a split gill mushroom has been acknowledged for its medicinal properties. Aims: The present study was to evaluate the effect of coconut water and boiling on antioxidant activity and total phenolic contents in Schizophyllum commune Fr. Settings and Design: The experiment was completely randomized design (CRD) using tender and mature coconut water compared to synthetic hormone at concentration of 50% and 100% in volume of 5 and 10 ml. The first group is fresh mushrooms and the second group is boiled mushroom then was dried in hot air oven at 45°C for 48 hr. Materials and Methods: The S. commune was extracted with ethanol and then was evaluated the scavenging activity by DPPH and FRAP assay and Folin-Ciocalteau method was used to determine total phenolic contents. Statistical analysis used: The data were recorded as means ± standard deviations and analyzed by using SPSS version 21. The mean values of data were subjected to a oneway analysis of variance (ANOVA) and the significance of the difference between means was determined by the Tukey’s multiple comparison tests at 95% least significance difference (p < 0.05). Pearson correlation coefficient was used to determine the relationship between the antioxidant activity and total phenolic contents in sample extracts. Results: In fresh mushroom group showed higher antioxidant activity and total phenolic contents than boiled mushroom group. When compared to a loss of antioxidant activity and total phenolic contents after boiling only the experiments with coconut water found that tender coconut water 50% of 5 ml has the lowest of loss in TEAC and total phenolic contents as 9.28% and 9.85% respectively. Mature coconut water 100% of 10 ml has the lowest of loss in FRAP as 2.77% and followed by tender coconut water 50% of 5 ml as 4.82% which were lower than control treatment but similar with synthetic hormone of 5 ml. The relationship between antioxidant activity and total phenolic contents of mushrooms was low in both groups. Conclusions: It concluded that tender coconut water 50% of 5 ml could maintain the antioxidant properties and total phenolic compounds in S. commune.

Key-words: Antioxidant, Free radicals, Total phenolic contents, Coconut water, Schizophyllum commune Fr.

Key Messages: The tender coconut water 50% of 5 ml was suitable for holding the antioxidant properties and total phenolic contents and also boiling affect to loss of antioxidant compounds in S. commune. The findings from this study provide information for alternative selection of coconut water as natural hormone.