BIOACTIVE CONSTITUENTS AND ANTIOXIDANT EFFICACY OF AURICULARIA POLYTRICHA
Abstract
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],
dimethyl-4-phenylenediamine
radical
scavenging
assay,
cupric reducing
antioxidant
capacity
assay,
phosphomolybdenum
reducing
antioxidant
power
assay,
β-carotene
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.
50
Conclusion: The results demonstrated that A. polytricha has a potential significance for seeking new natural antioxidant agents against oxidative
stress.
Keywords: β-carotene bleaching, Free radicals scavenging, Lipid peroxidation, Total phenols, Total flavonoids, Wood ear mushrooms.
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