Research Article
Antioxidant Properties of Mushroom Mycelia Obtained by Batch Cultivation and Tocopherol Content Affected by Extraction Procedures
Table 3
The antioxidant activity (expressed as EC50 value in mg/mL) of the extracts of lyophilized mycelium.
| Mushroom species | ABTS scavenging activity | Hydroxyl scavenging activity | Chelating effect | AAPH | FRAP | XO |
| P. ostreatus PQMZ91109 | 0.63 ± 0.02 | 1.65 ± 0.04 | 0.17 ± 0.05 | 2.63 ± 0.13 | 1.76 ± 0.05 | 0.9 ± 0.21 | P. ostreatus PSI101109 | 0.25 ± 0.01 | 1.48 ± 0.07 | 0.22 ± 0.02 | 2.65 ± 0.20 | 1.51 ± 0.04 | 1.8 ± 0.65 | P. ostreatus PBS281009 | 1.78 ± 0.04 | 4.54 ± 0.01 | 3.67 ± 0.01 | 6.96 ± 0.28 | 4.77 ± 0.17 | 2.45 ± 0.54 | P. ostreatus M2191 | 0.45 ± 0.11 | 2.20 ± 0.20 | 0.64 ± 0.01 | 4.15 ± 0.24 | 3.77 ± 0.04 | 1.41 ± 0.22 | C. comatus M8102 | 0.10 ± 0.05 | 1.87 ± 0.03 | 0.12 ± 0.03 | 2.27 ± 0.15 | 0.72 ± 0.01 | 0.78 ± 0.08 |
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