EFFECT OF DIFFERENT METHODS OF PRESERVATION ON THE ANTIOXIDANT AND PHYTOCHEMICAL POTENTIALS OF PLEUROTUS OSTREATUS AND PLEUROTUS PULMONARIUS

Student: Ayoola Opeyemi Makanjuola
Supervisor: Dr Olumide Tolulope Ajewole
HOD: Dr Ronke Janet Komolafe
Department of Plant Science and Biotechnology
Science
Federal University Oye-Ekiti, Ekiti State

Abstract

The phytochemical and antioxidant potentials of mushrooms are widely recognized for their nutritional and medicinal significance. However, post-harvest preservation methods can significantly influence the stability and efficacy of these bioactive compounds. Pleurotus ostreatus (P.O) and Pleurotus pulmonarius (P.P) are among the most cultivated edible mushrooms, yet data comparing their phytochemical responses to different preservation techniques remain limited. This study aimed to evaluate the effect of various preservation methods on the phytochemical composition and antioxidant capacity of P.O and P.P. Fresh, sun-dried, oven-dried, and air-dried samples were subjected to quantitative analysis of Total Flavonoid Content (TFC), Total Phenolic Content (TPC), Total Tannin Content (TTC), Total Terpenoid Content (TTC), Total Antioxidant Capacity (TAC), and ABTS radical scavenging activity. Fresh samples of both species showed the highest levels of flavonoids and phenolics, with fresh P.O recording 905.00±0.01 flavonoids and 3609.00±0.01 tannins, while fresh P.P had 809.20±0.01 flavonoids and 573.00±0.01 phenolics. Air drying preserved tannins and terpenoids better than sun or oven drying, while sun drying significantly reduced antioxidant capacity. Oven-dried samples showed the highest TAC and ABTS values in both species, indicating heat-induced transformation of antioxidant compounds despite loss in flavonoid content. These results reveal that minimal processing preserves phytochemicals, while thermal methods may enhance antioxidant potency through compound modification. In conclusion, preservation methods have differential effects on the bioactive integrity of P.O and P.P; fresh consumption is optimal for phytochemicals, whereas oven drying enhances antioxidant potential. These findings support selecting appropriate preservation techniques based on the intended nutritional or therapeutic application.

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