Nutritional Composition, Antioxidant Activities, and Antiulcer Potential of Lentinus squarrosulus (Mont.) Mycelia Extract

Table 2

The total phenolic contents and antioxidant capacity of L. squarrosulus extract compared with ascorbic acid.

	Total phenolic content GAE (mg/100 g)		DPPH (IC50 mg/mL)	CUPRAC
				Concentration (μg/mL)	(A450)
L. squarrosulus mycelia extract (0.05 μg/mL)	39.16	L. squarrosulus mycelia extract	14.29	500	0.20 ± 0.03
Gallic acid (0.005 μg/mL)	710.55	Ascorbic acid	0.11	5	0.17 ± 0.04

1,1-diphenyl-2-picryhydrazil radical (DPPH) results are expressed as inhibition concentration, (IC₅₀). Cupric reducing antioxidant capacity (CUPRAC) results are expressed as mean ± standard deviation.