Antioxidant activity of fruiting body extracts from pycnoporus sanguineus mushroom

Abstract

The objective of the this study is to provide an in vitro evidence for the potential antioxidant activity of the ethanolic and aqueous extracts from fruiting bodies of Pycnoporus sanguineus (L.: Fr.) Murrill mushroom via DPPH free radical scavenging and lipid peroxidation inhibition assays. DPPH free radical and lipid peroxidation inhibitory activities of ethanolic and aqueous extracts from fruiting bodies of P. sanguineus were examined in a dose-response manner. Ascorbic acid and trolox were used as a positive control for these assays. The results showed that the ethanolic extract of P. sanguineus possessed strong inhibitory activity on DPPH free radical and lipid peroxidation with IC50 values of 196.68 and 975.84 μg/mL, respectively. The aqueous extract also exhibited moderate activity against DPPH free radical and lipid peroxidation with IC50 values of 322.03 and 1311.24 μg/mL, respectively, which was significantly lower than that of ascorbic acid and trolox with IC50 values of 55.00 and 886.68 μg/mL, respectively. The IC50 values of P. sanguineus aqueous extract against DPPH and lipid peroxidation (322.03 and 1311.24 μg/mL, respectively) to be much higher than corresponding positive controls and therefore lower antioxidant activity inversely. The degree of DPPH free radical and lipid peroxidation inhibition correlated with the dose of samples (inhibitors). Based on the obtained results, the P. sanguineus mushroom possesses high potential in antioxidant activity and could be a potential source of natural antioxidants in food and pharmaceutical applications.