Antioxidant Properties of Mushroom Mycelia Obtained by Batch Cultivation and Tocopherol Content Affected by Extraction Procedures

Table 2

The main compounds with antioxidant effect identified in the fluidized bed extracts of lyophilized mycelium.

Compound (mg/100 g extract)	P. ostreatus PQMZ91109	P. ostreatus PSI101109	P. ostreatus PBS281009	P. ostreatus M2191	C. comatus M8102
Gallic acid	9.39 ± 0.1	16.21 ± 0.16	0.82 ± 0.01	10.56 ± 0.11	11 ± 0.1
Homogentisic acid	17.78 ± 0.2	35.18 ± 0.4	0.14 ± 0.001	10.93 ± 0.1	7.96 ± 0.08
Chlorogenic acid	—	—	—	0.0436 ± 0.0004	—
Catechin	0.67 ± 0.007	—	—	—	—
Rutin	—	—	—	—	0.19 ± 0.002
Myricetin	1.6 ± 0.02	1.32 ± 0.01	—	—	—
Apigenin	—	—	—	—	0.034 ± 0.00
Pyrogallol	—	—	64.67 ± 0.6	—	—
Ascorbic acid	0.94 ± 0.02	0.93 ± 0.04	0.93 ± 0.01	0.92 ± 0.02	0.94 ± 0.32
𝛽-Carotene	0.02 ± 0.01	0.03 ± 0.02	0.02 ± 0.002	0.03 ± 0.002	0.13 ± 0.09
Lycopene	0.01 ± 0.004	—	0.01 ± 0.002	0.03 ± 0.001	0.09 ± 0.05
𝛼-Tocopherol	14.52 ± 0.15	23.4 ± 0.2	30.47 ± 0.35	24.56 ± 0.56	179.51 ± 1.51
Tocopherol acetate	4.8 ± 0.05	—	—	—	—