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

Table 1

Total phenolic content of culinary-medicinal mushrooms studied.

Mushroom species		Total phenolic content
Scientific name	Common name(s)	(mg GAE/g extract)
Agrocybe sp.	Black poplar mushroom; yangimatusutake (Japanese)	25.40±1.52^g
Auricularia auricular-judae	Jelly mushroom; Judas’s ear fungus; kikurage “tree-jelly fish” (Japanese); mù ěr “wood ear” (Chinese)	6.19±0.87^a
Flammulina velutipes	Golden needle mushroom; enokitake (Japanese); 𝑗𝜄𝑛𝑧ℎ𝑒𝑛𝑔ū (Chinese)	16.69±2.62^d,e
Ganoderma lucidum	Reishi (Japanese); l 𝜄ngzh ī (Chinese)	63.51±3.11^h
Hericium erinaceus	Lion’s mane mushroom; yamabushitake “mountain-hidden mushroom” (Japanese); hóutóugū “monkey head mushroom” (Chinese)	10.20±2.25^a,b
Lentinula edodes	Forest mushroom, shiitake “shii mushrooms” (Japanese); xiānggū “fragrant mushroom” (Chinese)	14.70±3.01^c,d
Pleurotus cystidiosus	Abalone oyster; summer oyster mushroom	9.26±0.77^a,b
Pleurotus eryngii	King oyster; king trumpet mushroom; French horn mushroom; eringi (Japanese); xìngbàogū “almond abalone mushroom” (Chinese)	20.95±2.39^f
Pleurotus flabellatus	Pink oyster mushroom	20.24±0.68^e,f
Pleurotus florida	White oyster mushroom	12.24±1.17^b,c
Pleurotus sajor-caju	Grey oyster mushroom	17.70±2.12^d,e,f
Schizophyllum commune	Bracket fungus; spilt-gill fungus; liezhejun (Chinese)	16.47±0.42^d,e
Termitomyces heimii	“Termite nest fungus”	11.31±0.42^b,c
Volvariella volvaceae	Paddy straw mushroom; fukurotake (Japanese); cǎogū (Chinese)	20.88±3.13^f
Positive controls
Quercetin		194.24±7.58^i
Butylated hydroxyanisole (BHA)		931.86±49.78^k
Ascorbic acid*		25.40±1.39^g

Values were expressed as mean ± standard deviation of three replicate determinations.
Mean values in a column with different lowercase letters (a–k) indicate significant difference at 𝑃<.05.
*The value is an estimation of total reducing capacity of ascorbic acid instead of its phenolic content.