Antioxidant Property, Total Phenolic Content and Prebiotic Property of Tiger Milk Mushroom (Lignosus rhinocerus (Cooke) Ryvarden)

Abstract

This study aimed to study antioxidant property, total phenolic content and probiotic property of tiger milk mushroom (Lignosus rhinocerus (Cooke) Ryvarden)) with the ages of 2, 3, 4, 5, and 6 months. Preparation of tiger milk mushroom samples was conducted by grinding them into powder and then extracted with 80% ethanol to obtain mushroom extracts with concentrations of 5, 25, 50, 75 and 100 µL/mL. The extracts were subjected to antioxidant property and total phenolic content analysis. The antioxidant property was examined by DPPH radical scavenging assay. Total phenolic content was analyzed by Folin-Ciocalteu’s method. Prebiotic property was examined by the assessment of growth promotion of probiotic bacteria by tiger milk mushroom powder. The probiotic bacteria used in this study were Lactobacillus casei TISTR 1463 and L. plantarum TISTR 1465. The results revealed that for each age of the mushroom, antioxidant property and total phenolic content increased depending on the mushroom extract concentrations. However, mushroom age affected its antioxidant property and total phenolic content. The 100 µL/mL extracts prepared from the mushroom with the ages of 2, 3 and 4 months had the highest antioxidant property and total phenolic content which were significantly higher than those prepared from the mushroom with the ages of 5 and 6 months. Moreover, it was found that mushroom age also affected its probiotic property. The tiger milk mushroom powder prepared from the mushroom with the ages of 2, 3 and 4 months had significantly higher ability to promote growth of L. casei TISTR 1463 and L. plantarum TISTR 1465 than that prepared from the 6-month-old mushroom. This research demonstrated that tiger milk mushroom had antioxidant and prebiotic properties that might be beneficial for further applications.