IN VITRO ANTIOXIDANT ACTIVITY OF SOME EXTRACTS
OBTAINED FROM AGARICUS BISPORUS BROWN, PLEUROTUS
OSTREATUS AND FOMES FOMENTARIUS
CORNELIA MIRCEA1, OANA CIOANCĂ2*, CRISTINA IANCU1, GABRIELA TĂTĂRÎNGĂ3,
MONICA HĂNCIANU2
”Grigore T. Popa” University of Medicine and Pharmacy, Faculty of Pharmacy, 16 Universitatii Street, 700115, Iasi,
Romania
1Department of Pharmaceutical Biochemistry and Clinical Pharmacy
2Department of Pharmacognosy
3Department of Organic Chemistry
*corresponding author: oana.cioanca@gmail.com
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Abstract:
The polyphenols and flavonoids from two edible mushrooms (Agaricus bisporus brown - 3 samples, Pleurotus ostreatus - 2
samples) and one un-edible mushroom (Fomes fomentarius - one sample) have been extracted with methanol. From each
extract the quantity of these compounds has been determined by spectrophotometric methods. The antioxidant properties of
each extract have been evaluated by in vitro tests: 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay, 2,2’-azino-bis-3-
ethylbenzthiazoline-6-sulphonic acid (ABTS) assay, iron chelating activity test and the capacity to block 15-lipoxygenase.
Fomes fomentarius sample contained the highest quantity of polyphenols (8.58 mg/g methanolic extract) and the sample 2 of
Pleurotus ostreatus contained the highest quantity of flavonoids (2.62 mg/g methanolic extract). Excepting the test for
inhibition of 15-lipoxygenase the antioxidant properties depend on the content of polyphenols.






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