• Packialakshmi B Department Of Biochemistry, Kongunadu arts and science college, G.N mills post, Coimbatore, Tamil NaduAffiliated to Bharathiar University
  • Sudha G
  • Charumathy M


Objective: Auricularia polytricha is a most popular edible and medicinal fungus in China and other Asian countries because of its high nutritional
value and good taste. The objective of this study was to evaluate the antioxidant potency, total phenol, and flavonoid content in the hot water extract
of A. polytricha fruiting bodies.
Methods: The antioxidant property was investigated using various in vitro chemical and biological models such as 2, 2'-azino-bis [3-ethylbenzothiazoline6-sulfonicacid],
cupric reducing

bleaching and lipid peroxidation
inhibition assays.
Results: A. polytricha exhibited antioxidant activity in a dose-dependent manner with lower EC
values in all scavenging assays. A considerable
amount of secondary metabolites such as phenol and flavonoids were observed in the extract.
Conclusion: The results demonstrated that A. polytricha has a potential significance for seeking new natural antioxidant agents against oxidative
Keywords: β-carotene bleaching, Free radicals scavenging, Lipid peroxidation, Total phenols, Total flavonoids, Wood ear mushrooms.


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How to Cite
B, P., S. G, and C. M. “BIOACTIVE CONSTITUENTS AND ANTIOXIDANT EFFICACY OF AURICULARIA POLYTRICHA”. Asian Journal of Pharmaceutical and Clinical Research, Vol. 9, no. 1, Jan. 2016, pp. 125-9,
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