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

Table 4

CUPRAC of selected culinary-medicinal mushrooms.

Mushroom species	Absorbance values (at 450 nm) of mushroom extracts of different concentrations (mg/mL)
	0.10	0.50	1.00	5.00	10.00
Agrocybe sp.	0.105±0.022^a,b	0.396±0.039^a	0.469±0.095^b,c	2.318±0.047^e	2.778±0.015^g
Auricularia auricular-judae	0.242±0.040^d	0.227±0.022^a	1.105±0.044^e	1.401±0.312^b,c	1.739±0.222^a
Flammulina velutipes	0.063±0.024^a	0.137±0.015^a	0.318±0.019^a,b	1.173±0.034^a,b	1.958±0.037^b
Ganoderma lucidum	0.519±0.020^e	1.058±0.103^b	1.740±0.181^f	2.802±0.046^f	2.959±0.000^h
Hericium erinaceus	0.173±0.050^b,c,d	0.253±0.050^a	0.548±0.056^c	1.422±0.065^b,c	2.442±0.120^d,e
Lentinula edodes	0.155±0.046^b,c	0.249±0.038^a	0.561±0.023^c	1.686±0.044^c,d	2.578±0.018^e,f
Pleurotus cystidiosus	0.185±0.083^c,d	0.150±0.029^a	0.487±0.045^b,c	1.435±0.187^b,c	2.144±0.132^c
Pleurotus eryngii	0.125±0.017^a,b,c	0.275±0.013^a	0.458±0.056^b,c	1.967±0.034^d,e	2.657±0.074^f,g
Pleurotus flabellatus	0.146±0.015^b,c	0.328±0.021^a	0.530±0.060^c	1.574±0.082^c	2.467±0.071^d,e
Pleurotus florida	0.070±0.027^a	0.165±0.012^a	0.390±0.072^a,b,c	1.395±0.129^b,c	2.345±0.056^d
Pleurotus sajor-caju	0.183±0.026^c,d	0.208±0.031^a	0.444±0.041^b,c	1.520±0.029^b,c	2.427±0.018^d,e
Schizophyllum commune	0.114±0.009^a,b,c	0.244±0.046^a	0.832±0.214^d	1.476±0.061^b,c	2.060±0.031^b,c
Termitomyces heimii	0.127±0.014^a,b,c	0.184±0.013^a	0.250±0.048^a	0.819±0.456^a	2.378±0.066^d
Volvariella volvaceae	0.165±0.031^b,c	0.303±0.041^a	0.831±0.078^d	2.028±0.212^d,e	2.788±0.015^g,h
Positive controls*
Quercetin			2.110±0.227^d
Butylated hydroxyanisole (BHA)			1.958±0.470^c,d
Ascorbic acid			1.791±0.220^c

Values were expressed as mean ± standard deviation of three replicate determinations.
Mean values in a column with different lowercase lower case letters (a–h) indicate significant difference at 𝑃<.05.
*Absorbance values for positive controls were measured at the concentration of 0.50 mg/mL.