EVALUATION OF ANTIOXIDATIVE ACTIVITY AND CHEMICAL COMPOSITION OF ETHANOLIC EXTRACT FROM AMANITA VAGINATA (BULL.) LAM.: AN IN VITRO STUDY
Keywords:Antioxidant activity, Chelating ability of ferrous ions, DPPH, Edible mushroom, Free radicals, Phenolic compounds, Reducing power
Objectives: The objective of this study was to evaluate free radical scavenging capacity and presence of bio-active components responsible for the activity in ethanolic fraction of Amanita vaginata (EfraAva).
Methods: Antioxidant activity of ethanolic extract of A. vaginata was determined by using various processes and also investigated for bioactive components such as total phenol, total flavonoid, ascorbic acid, ÃŸ-carotene and lycopene.
Results: The results showed that EfraAva has good antioxidant activity and EC50 values of the extract was in the order of chelating ability of ferrous ion< reducing power< DPPH radical scavenging.
Conclusion: Thus it can be suggested that fraction of A. vaginata may be used as a natural additive in food and pharmaceutical industries.
Key words: Antioxidant activity, Chelating ability of ferrous ions, DPPH, Edible mushroom, Free radicals, Phenolic compounds, Reducing power
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