Abstract:
Extractions were performed of the total phenolic and flavonoid contents and antioxidant properties of
five edible mushroom samplesdLentinus edodes, Volvariella volvacea, Pleurotus eous, Pleurotus sajor-caju
and Auricularia auriculardusing three different extractants. Among the three different extractants, 50%
(volume per volume; v/v) ethanol was the most suitable for antioxidant extraction from the mushroom
samples. The 50% (v/v) ethanolic extract of dried L. edodes contained higher total phenolic and flavonoid
contents than in the other mushroom extract samples. The antioxidant activities of 50% (v/v) ethanolic
extract of dried L. edodes showed the strongest 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assay
(64.34%) compared to butylated hydroxyanisole (BHA) and a-tocopherol at 500 mg/mL. The ethanolic
extract showed a lower reducing power of 0.10 compared to BHA and a-tocopherol at 500 mg/mL.
Moreover, the L. edodes ethanolic extract also had the highest chelating ability (66.28%) which was lower
than for ethylenediaminetetraacetic acid at 500 mg/mL and showed the strongest superoxide radicalscavenging
activity (64.17%) compared to BHA and a-tocopherol. Therefore, the 50% (v/v) ethanolic
extract of L. edodes could be used as a potential natural antioxidative source or as an ingredient in the fish
and fishery product industries.
