TOTAL PHENOL, FLAVONOID AND ANTIOXIDANT PROPERTIES OF AURICULARIA AURICULA-JUDAE
Keywords:Antioxidant activity, Black fungus, Erythrocyte hemolysis, Free radicals, Lipid peroxidation, Phytochemicals
Objective: From ancient times, Auricularia auricula has been used as food and also as herbal medicine in China. The hot water extract of Auricularia auricula fruiting bodies were evaluated for free radical scavenging potency, total phenol and flavonoid content.
Methods: The antioxidant property was investigated using different in vitro assays such as, ABTS (2,2'-azino-bis[3-ethylbenzothiazoline-6-sulphonicacid]), DMPD (Dimethyl-4-phenylenediamine) radical scavenging assay, reducing power, phenanthroline assay, lipid peroxidation and erythrocyte hemolysis inhibition assays and also subjected to analyse total phenol, flavonoid levels and total antioxidant capacity by phospho- molybdenum assay.
Results: The levels of total phenol and flavonoid were found to be 8.94 mg CE/g, 3.49 mg RE/g respectively. The EC50 values are<10 mg/ml in all the assays which indicate its strong scavenging activities. The antioxidant activity was found to be concentration-dependent. A significant difference (P<0.05) was observed between the concentrations tested.
Conclusion: These results suggest that Auricularia auricula mushrooms are good scavengers of ABTS, DMPD radicals, reducer of ferric ions, and inhibitor of lipid peroxidation and erythrocyte hemolysis. Thus, it could potentially be used as a source of bioactive compounds.
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