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

Table 3

Reducing power of selected culinary-medicinal mushrooms.

Mushroom species	Absorbance values (at 700 nm) of mushroom extracts of different concentrations (mg/mL)
	0.05	0.10	0.50	1.00
Agrocybe sp.	0.060±0.013^c	0.054±0.014^d,e	0.084±0.007^a,b	0.193±0.002^e
Auricularia auricular-judae	0.035±0.010^a,b,c	0.032±0.003^b,c,d,e	0.061±0.005^a,b	0.110±0.008^b,c
Flammulina velutipes	0.011±0.007^a	0.011±0.007^a	0.017±0.006^a	0.056±0.022^a
Ganoderma lucidum	0.029±0.009^a,b,c	0.063±0.000^e	0.270±0.007^c	0.453±0.046^f
Hericium erinaceus	0.017±0.005^a,b,c	0.030±0.022^b,c,d	0.023±0.009^a	0.077±0.019^a,b
Lentinula edodes	0.024±0.050^a,b,c	0.017±0.011^a,b,c	0.036±0.003^a,b	0.073±0.014^a,b
Pleurotus cystidiosus	0.021±0.006^a,b,c	0.029±0.010^b,c,d	0.040±0.009^a,b	0.043±0.009^a
Pleurotus eryngii	0.003±0.013^a,b	0.012±0.027^a,b	0.058±0.003^a,b	0.165±0.041^d,e
Pleurotus flabellatus	0.031±0.013^a,b,c	0.044±0.013^c,d,e	0.080±0.018^a,b	0.151±0.026^c,d,e
Pleurotus florida	0.035±0.040^a,b,c	0.053±0.009^d,e	0.070±0.022^a,b	0.110±0.007^b,c
Pleurotus sajor-caju	0.037±0.044^b,c	0.034±0.027^b,c,d,e	0.081±0.026^a,b	0.144±0.030^c,d
Schizophyllum commune	0.018±0.002^c	0.021±0.003^d,e	0.023±0.004^a,b	0.490±0.017^g
Termitomyces heimii	0.029±0.010^a,b,c	0.047±0.024^c,d,e	0.138±0.038^b	0.193±0.019^d,e
Volvariella volvaceae	0.043±0.008^b,c	0.045±0.016^c,d,e	0.117±0.006^a,b	0.170±0.003^d,e
Positive controls*
Quercetin		2.506±0.054^e
Butylated hydroxyanisole (BHA)		2.405±0.033^d,e
Ascorbic acid		2.380±0.197^d

Values were expressed as mean ± standard deviation of three replicate determinations.
Mean values in a column with different lower case letters (a–g) indicate significant difference at 𝑃<.05.
*Absorbance values for positive controls were measured at the concentration of 0.50 mg/mL.