Evidence-Based Complementary and Alternative Medicine / 2012 / Article / Tab 2

Research Article

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

Table 2

Antioxidant capacities of selected culinary-medicinal mushrooms as determined by the DPPH free radical scavenging activity, inhibition of lipid peroxidation using buffered egg yolk and -carotene bleaching assays.

DPPH free radical scavenging activity -carotene bleaching assayLipid peroxidation
Mushroom speciesIC50 (mg/mL)IC50 (mg/mL)Percentage of inhibition at 10 mg/mL

Agrocybe sp.
Auricularia auricular-judae
Flammulina velutipes
Ganoderma lucidum
Hericium erinaceus
Lentinula edodes
Pleurotus cystidiosus
Pleurotus eryngii
Pleurotus flabellatus
Pleurotus florida
Pleurotus sajor-caju
Schizophyllum commune
Termitomyces heimii
Volvariella volvaceae

Positive controls  

Butylated hydroxyanisole (BHA)
Ascorbic acid

Values were expressed as mean ± standard deviation of three replicate determinations.
Mean values in a column with different lowercase letters (a–h) indicate significant difference at .

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