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.