Antioxidant Capacity and the Correlation with Major Phenolic Compounds, Anthocyanin, and Tocopherol Content in Various Extracts from the Wild Edible Boletus edulis Mushroom

Table 2

Antioxidant contents of extracts from Boletus edulis.

Antioxidant components	Extract
	Ethanolic	Methanolic	Hot water	Cold water
Total phenols (mg gallic acid/g extract)	21.32±3.78	18.96±1.74	17.22±2.08	15.98±0.74
Rosmarinic acid; (mg/100 g extract)	56±0.23	28±0.19	18±0.2	7±0.15
Flavonoids (mg quercetina/g extract)	116.64±4.87	97.5±1.44	82.85±2.21	61.42±1.6
Anthocyanins(mg cyanidin chloride/100 g extract)	16.99±0.05	11.98±0.11	10.49±0.32	6.98±0.05
Ascorbic acid (mg/g extract)	5.07±0.14	3.7±0.06	1.86±0.34	1.3±0.25
𝛽-Carotene (mg/100 g extract)	0.087±0.002	0.004±0.003	0.0078±0.001	0.0074±0.002
Lycopene (mg/100 g extract)	0.024±0.002	—	—	—
𝛼-Tocopherol (mg/100 g extract)	—	—	—	—
𝛿-Tocopherol (mg/100 g extract)	0.075±0.001	0.006±0.002	—	—
𝛾-Tocopherol (mg/100 g extract)	0.711±0.02	0.024±0.001	0.008±0.005	0.007±0.001