Table 3.
Ferric reducing antioxidant power (FRAP) of P. ostreatus.
| Dry |
Fresh |
|||||||
|---|---|---|---|---|---|---|---|---|
| Aqueous extracts |
Methanolic extracts |
Aqueous extracts |
Methanolic extracts |
|||||
| T1 | T2 | T1 | T2 | T1 | T2 | T1 | T2 | |
| Micelium | 14.79 ± 1.6a | 9.47 ± 1.6a | 4.22 ± 0.80a | 3.56 ± 0.13a | 23 ± 0.12a | 66.4 ± 0.69a | 14.8 ± 0.01a | 9.29 ± 0.04a |
| Primordium | 6.86 ± 0.38b | 17.6 ± 1.0b | 8.97 ± 0.25b | 6.52 ± 0.58b | 4.87 ± 0.05b | 22.7 ± 0.19b | 45.7 ± 0.15b | 166.5 ± 0.10b |
| Fruiting body | 9.7 ± 0.57c | 33 ± 0.20c | 24.53 ± 1.2c | 11.95 ± 0.23c | 19.7 ± 0.15c | 113.9 ± 0.24c | 66.9 ± 0.34c | 65.3 ± 0.42c |
Values are the average of three replicates ± DS and expressed in mg μM de FeSO4/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.