Table 2.

Antioxidant capacities of selected culinary-medicinal mushrooms as determined by the DPPH free radical scavenging activity, inhibition of lipid peroxidation using buffered egg yolk and β-carotene bleaching assays.

	DPPH free radical scavenging activity	β-carotene bleaching assay	Lipid peroxidation
Mushroom species	IC50 (mg/mL)	IC50 (mg/mL)	Percentage of inhibition at 10 mg/mL
Agrocybe sp.	9.559 ± 0.462a,b,c	12.95 ± 0.842e	33.33 ± 18.14a
Auricularia auricular-judae	23.916 ± 0.106d,e,f	27.82 ± 0.498g	56.41 ± 2.74c,d
Flammulina velutipes	39.050 ± 5.717h	38.80 ± 0.039h	41.71 ± 4.23a,b,c
Ganoderma lucidum	5.280 ± 0.263a,b	7.94 ± 0.783b,c	57.18 ± 14.05d
Hericium erinaceus	25.471 ± 0.039c,d,e	8.76 ± 1.567b	47.52 ± 4.87a,b,c,d
Lentinula edodes	19.093 ± 0.296c,d,e	8.33 ± 0.020b,c,d	38.29 ± 4.16a,b
Pleurotus cystidiosus	31.500 ± 0.053f,g,h	26.08 ± 2.383g	49.83 ± 4.3b,c,d
Pleurotus eryngii	15.422 ± 0.037b,c,d	24.71 ± 0.542g	47.86 ± 9.22a,b,c,d
Pleurotus flabellatus	17.857 ± 0.000c,d,e	11.97 ± 0.317d,e	50.09 ± 6.07b,c,d
Pleurotus florida	21.233 ± 0.045d,e,f	25.08 ± 0.333g	56.58 ± 7.43c,d
Pleurotus sajor-caju	23.100 ± 0.156d,e,f	17.50 ± 0.012f	42.99 ± 3.34a,b,c,d
Schizophyllum commune	35.659 ± 0.055g,h	2.21 ± 0.237a	36.24 ± 9.41a,b
Termitomyces heimii	26.839 ± 0.189e,f,g	12.79 ± 0.381e	46.32 ± 2.73a,b,c,d
Volvariella volvaceae	17.832 ± 0.020c,d,e	17.92 ± 0.197f	50.00 ± 1.47b,c,d
Positive controls
Quercetin	0.032 ± 0.007a	1.86 ± 0.014a	87.35 ± 6.11e
Butylated hydroxyanisole (BHA)	0.097 ± 0.012c	2.76 ± 0.014a	75.13 ± 2.02e
Ascorbic acid	0.078 ± 0.005b	11.50 ± 0.135c,d,e	81.54 ± 1.09e

Values were expressed as mean ± standard deviation of three replicate determinations.

Mean values in a column with different lowercase letters (a–h) indicate significant difference at P < .05.