Intrastrain Comparison of the Chemical Composition and Antioxidant Activity of an Edible Mushroom, Pleurotus giganteus, and Its Potent Neuritogenic Properties

Table 4

Total polysaccharides, phenolics, and flavonoids present in the crude aqueous and ethanol extracts of basidiocarps of Pleurotus giganteus.

	Pleurotus giganteus (commercial strain)		Pleurotus giganteus (wild strain)
	Aqueous	Ethanol	Aqueous	Ethanol
Extraction yield (%, w/w)	15.60 ± 2.20^a	12.00 ± 1.00^b	13.77 ± 1.68^ab	6.67 ± 1.06^c
Total polysaccharides (%, w/w)	14.93 ± 0.04^a	11.31 ± 0.16^b	17.91 ± 0.05^c	13.72 ± 0.04^d
Total phenolic content (mg GAE/g)	12.14 ± 1.89^a	24.08 ± 1.04^b	9.58 ± 0.18^c	21.61 ± 1.47^d
Total flavonoids (mg RE/g)	ND	2.94 ± 0.00^a	ND	6.14 ± 0.01^b

In each row, the different letters represent significant differences between samples (𝑃<0.05). ND = not detected.