Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities

Table 2

Antioxidant capacities of selected culinary-medicinal mushrooms as determined by the DPPH free radical scavenging activity, inhibition of lipid peroxidation using buffered egg yolk and 𝛽-carotene bleaching assays.

	DPPH free radical scavenging activity	𝛽-carotene bleaching assay	Lipid peroxidation
Mushroom species	IC50 (mg/mL)	IC50 (mg/mL)	Percentage of inhibition at 10 mg/mL
Agrocybe sp.	9.559±0.462^a,b,c	12.95±0.842^e	33.33±18.14^a
Auricularia auricular-judae	23.916±0.106^d,e,f	27.82±0.498^g	56.41±2.74^c,d
Flammulina velutipes	39.050±5.717^h	38.80±0.039^h	41.71±4.23^a,b,c
Ganoderma lucidum	5.280±0.263^a,b	7.94±0.783^b,c	57.18±14.05^d
Hericium erinaceus	25.471±0.039^c,d,e	8.76±1.567^b	47.52±4.87^a,b,c,d
Lentinula edodes	19.093±0.296^c,d,e	8.33±0.020^b,c,d	38.29±4.16^a,b
Pleurotus cystidiosus	31.500±0.053^f,g,h	26.08±2.383^g	49.83±4.3^b,c,d
Pleurotus eryngii	15.422±0.037^b,c,d	24.71±0.542^g	47.86±9.22^a,b,c,d
Pleurotus flabellatus	17.857±0.000^c,d,e	11.97±0.317^d,e	50.09±6.07^b,c,d
Pleurotus florida	21.233±0.045^d,e,f	25.08±0.333^g	56.58±7.43^c,d
Pleurotus sajor-caju	23.100±0.156^d,e,f	17.50±0.012^f	42.99±3.34^a,b,c,d
Schizophyllum commune	35.659±0.055^g,h	2.21±0.237^a	36.24±9.41^a,b
Termitomyces heimii	26.839±0.189^e,f,g	12.79±0.381^e	46.32±2.73^a,b,c,d
Volvariella volvaceae	17.832±0.020^c,d,e	17.92±0.197^f	50.00±1.47^b,c,d
Positive controls
Quercetin	0.032±0.007^a	1.86±0.014^a	87.35±6.11^e
Butylated hydroxyanisole (BHA)	0.097±0.012^c	2.76±0.014^a	75.13±2.02^e
Ascorbic acid	0.078±0.005^b	11.50±0.135^c,d,e	81.54±1.09^e

Values were expressed as mean ± standard deviation of three replicate determinations.
Mean values in a column with different lowercase letters (a–h) indicate significant difference at 𝑃<.05.