. 2016 Jul 12;7:1099. doi: 10.3389/fmicb.2016.01099

Table 2.

Total flavonoids content of P. ostreatus.

	Dry				Fresh
	Aqueous extracts		Methanolic extracts		Aqueous extracts		Methanolic extracts
	T1	T2	T1	T2	T1	T2	T1	T2
Micelium	0.120 ± 0.01^a	0.192 ± 0.01^a	0.026 ± 0.002^a	0.011 ± 0.001^a	1.04 ± 0.008^a	0.140 ± 0.01^a	0.055 ± 0.01^a	0.077 ± 0.001^a
Primordium	0.068 ± 0.001^b	0.143 ± 0.01^b	0.025 ± 0.001^a	0.020 ± 0.003^b	0^b	0.085 ± 0.01^b	0.200 ± 0.003^b	0.734 ± 0.002^b
Fruiting body	0.069 ± 0.003^b,c	0.131 ± 0.01^c	0.049 ± 0.004^b	0.024 ± 0.002^b,c	0^b,c	0.100 ± 0.05^c	0.110 ± 0.001^c	0.260 ± 0.002^c

Values are the average of three replicates ± DS and expressed in mg QE/g dry basis. Means followed by different letters are significantly different (p ≤ 0.05). T1 = extract obtained at room temperature, T2 = extract obtained by boiling.