Date of Completion

2025

Document Type

Thesis

Degree Name

Bachelor of Science in Life and Health Sciences

Keywords

Pleurotus djamor, Pleurotus citrinopileatus, Pleurotus pulmonarius, antioxidants, scavenging assay

Abstract

This study explores the antioxidant properties of the Pleurotus djamor (Pink oyster mushroom), Pleurotus citrinopileatus (Yellow oyster mushroom), and Pleurotus pulmonarius (Brown oyster mushroom) that was cultivated in the Philippines. Natural resources such as edible mushrooms have a lot of potential as an therapeutic agent, not only could they be consumed safely, but their antioxidant properties can be used to treat and cure some diseases. They are known to contain beneficial compounds, such as phenolics, flavonoids, and polysaccharides, which contribute to their medicinal and health benefits. Using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay, the study employed a quantitative research design, and data were analyzed using various statistical tools, including mean, standard deviation, percentage, one-way analysis of variance (ANOVA), Tukey’s post hoc test, and p-test. The findings showed that Pleurotus djamor showed the highest antioxidant activity at 100% concentration. However, when considering overall potency across concentrations and EC50 values, Pleurotus citrinopileatus proved to be the most potent, especially at 75% concentration. Furthermore, the mushroom with the least antioxidant activity was Pleurotus pulmonarius at 50% concentration. There is plenty of research internationally proving the presence of antioxidants in Pleurotus species, but only a few in the Philippines, which is why the aim of this research is to expand the context of antioxidant activities of Philippine varieties of Pleurotus species.

First Advisor

Llyrha Mae M. Capio

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