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IN VITRO ANTIOXIDANT ACTIVITY OF SOME EXTRACTS OBTAINED FROM AGARICUS BISPORUS BROWN, PLEUROTUS OSTREATUS AND FOMES FOMENTARIUS

CORNELIA MIRCEA¹ OANA CIOANCĂ^2*, CRISTINA IANCU¹, GABRIELA TĂTĂRÎNGĂ³, MONICA HĂNCIANU²

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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.