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

Table 5

Antioxidant activities of the aqueous and ethanol extracts from the commercial strain of Pleurotus giganteus (KLU-M 1227) and the wild strain (KLU-M 1228).

Antioxidant properties	Test method	Positive control (BHT)	Pleurotus giganteus		Pleurotus giganteus
			(commercial strain)		(wild strain)
			Aqueous	Ethanol	Aqueous	Ethanol
Free radical scavenging	DPPH (IC50; mg/mL)	0.09 ± 0.01	21.46 ± 6.95^a	11.28 ± 3.54^bc	16.18 ± 1.76^ab	8.10 ± 2.15^c
Reducing power	FRAP (µM FeSO4·7H2O/ g)	780.29 ± 13.4	2.26 ± 0.29^ab	2.99 ± 0.14^b	2.04 ± 0.32^a	2.69 ± 0.71^b
Lipid peroxidation inhibition	Inhibition of lipid peroxidation at extract concentration of 10 mg/mL (%)	79.07 ± 2.25	44.41 ± 1.00^a	49.58 ± 1.87^b	44.61 ± 1.42^a	49.80 ± 3.27^b

In each row, the different letters represent significant differences between samples (P < 0.05).