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