ANTIOXIDANT ACTIVITY AND BIOACTIVE CONSTITUENTS IN THE FRUITING BODIES OF HERICUM ERINACEUS PERS, AN EDIBLE MUSHROOM
Objectives: Hericium is a genus of mushrooms in the Hericiaceae family. Hericium erinaceus has been used for the treatment of various diseases for over 2000 y in China. The study investigated the bioactive components and antioxidant properties of the hot water extract from the fruiting body of H. erinaceus.
Methods: The hot water extract of H. erinaceus was estimated for antioxidant potency using different analysis, such as 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging assay, ferric reducing antioxidant power (FRAP) assay, cupric ions reducing antioxidant capacity (CUPRAC) assay, metal ion chelation, erythrocyte hemolysis inhibition assay and compared with the reference standards. Total phenolic, flavonoid contents, and total antioxidant capacity were also determined using spectrophotometric methods.
Results: H. erinaceus showed concentration dependent activity in all the assays with following EC50 values. DPPH (EC50= 2.13 mg/ml), FRAP (EC50= 7.57 mg/ml), CUPRAC (EC50= 0.97 mg/ml), ferrous ion chelation (EC50= 2.31 mg/ml) and erythrocytes hemolysis inhibition (EC50= 4.88 mg/ml). The total phenolic and flavonoid content in H. erinaceus was found to be 8.77 mg GAE/g and 5.62 mg RE/g respectively.
Conclusion: It was concluded that the hot water extract of the H. erinaceus exhibit potent free radical scavenging activity and can be used as natural antioxidants owing to their significant antioxidant activity.
Keywords: Antioxidant, Scavenging activity, Free radicals, Reducing power, Hericium erinaceus pers, Total flavonoids, Total phenolics
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