Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities
Table 5
Grading of selected culinary-medicinal mushrooms for total antioxidant activity according to the method by Puttaraju et al. [17].
Relative percentage of each antioxidant capacity assay
Mushroom species/positive controls
DPPH
β-CB
ILP
RPA
CUPRAC
Average of total antioxidant activity (Relative percentage antioxidant index)
(1) Quercetin
100.0
100.0
100.0
100.0
100.0
100.0
(2) BHA
30.5
67.4
86.0
96.0
92.8
74.5
(3) Ascorbic acid
41.6
16.2
93.0
95.0
84.9
66.2
(4) Ganoderma lucidum
0.6
23.4
65.5
10.8
50.1
30.1
(5) Schizophyllum commune
0.1
84.1
41.5
0.9
11.6
27.6
(6) Pleurotus flabellatus
0.2
15.5
57.3
3.2
15.5
18.4
(7) Hericium erinaceus
0.1
21.2
54.4
0.9
12.0
17.7
(8) Volvariella volvaceae
0.2
10.4
57.2
4.7
14.4
17.4
(9) Auricularia auricular-judae
0.1
6.7
64.6
2.4
10.8
16.9
(10) Pleurotus florida
0.2
7.4
64.8
2.8
7.8
16.6
(11) Termitomyces heimii
0.1
14.6
53.0
5.5
8.7
16.4
(12) Lentinula edodes
0.2
22.4
43.8
1.4
11.8
15.9
(13) Pleurotus eryngii
0.2
7.5
54.8
2.3
13.0
15.6
(14) Agrocybe sp.
0.3
14.4
38.2
3.4
18.8
15.0
(15) Pleurotus sajor-caju
0.1
10.6
49.2
3.2
9.9
14.6
(16) Pleurotus cystidiosus
0.1
7.1
57.0
1.6
7.1
14.6
(17) Flammulina velutipes
0.1
4.8
47.7
0.7
6.5
12.0
The average of DPPH (free radical scavenging activity), -CB (-carotene bleaching assay), ILP (inhibition of lipid peroxidation), RPA (reducing power ability), and CUPRAC (cupric ion reducing antioxidant capacity) of quercetin is based on 100. Antioxidant potential (average of total antioxidant activity) of other positive controls and mushrooms studied was expressed as average relative percentages compared to quercetin.
