Free radical scavenging and antioxidant efficacy of ethanolic fractions from an edible medicinal mushroom - Auricularia polytricha

B. Packialakshmi1*, G. Sudha2, M. Charumathy1

The main aim of this research was to analyse the free radical scavenging potency and antioxidant capacity of ethanolic fractions from Auricularia polytricha (APEF) fruiting bodies. The free radical scavenging property was evaluated using DPPH (1,1-diphenyl-2-picryl-hydrazyl), ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6- sulphonicacid)) radical scavenging assay, reducing power, phenanthroline and lipid peroxidation (LPO) inhibition assays and the activity was compared with standard antioxidants. The EC50 values were observed to be 3.15 mg/ml, 3.90 mg/ml, 2.07 mg/ml, 3.12 mg/ml and 6.32 mg/ml respectively. The content of total phenol and flavonoid in APEF were 17.60 mg/g as Ferulic Acid Equivalents (FAE) and 4.96 mg/g as Catechin Equivalents (CAE) respectively. The present study reveals the potential of APEF to scavenge free radicals and the activity was found to be higher in all used in vitro methods. Thus, Auricularia polytricha mushrooms could be used as a potent therapeutic agent and a food supplement.