Table 1.

Antioxidant activity of hot-water extracts of Coprinus fungi

Extracts	DPPH (IC50) (μg mL−1)	FRAP (mg AAE g−1)
C. comatus
FBCc	24.02 ± 1.64a	42.86 ± 2.04a
MCc	13.27 ± 5.95a	30.76 ± 0.85b
FCc	5.06 ± 2.06a	13.78 ± 2.80c
C. truncorum
FBCt	65.90 ± 2.13b**	26.72 ± 0.47d
MCt	7.52 ± 2.46a	30.63 ± 0.88b
FCt	42.39 ± 1.75b**	6.03 ± 0.18e

^a,b,c,d,e Significant differences between extracts were determined by Tukey HSD test at p < 0.01. In each column different letters mean significant differences

^** Significant differences between extracts were determined by Tukey HSD test at p < 0.05

FBCc fruiting body extract of C. comatus, MCc submerged mycelium extract of C. comatus, FCc fermentation broth extract of C. comatus, FBCt fruiting body extract of C. truncorum, MCt submerged mycelium extract of C. truncorum, FCt fermentation broth extract of C. truncorum