Determination of Antioxidant Activity from Medicinal Mushroom Phellinus gilvus (Schwein.) Pat. Crude Extract
Keywords:
Antioxidant, Medicinal mushroom, PolyphenolAbstract
This study aims to deteminde antioxidant activity with medicinal mushroom crude extract of Phellinus gilvus (Schwein.) Pat. The crude extracts were maceration with 2 solvents such as methanol, 95% ethanol, and with boiling water for 1 hr., determinded by using three different assays; ABTS, DPPH, and FRAP. In addition, to analyze total phenolic and flavonoid contents from a crude extract for correlation with antioxidant activity. The results showed higher antioxidant activities with ethanolic crude extract using FRAP assay was found to higher FRAP value = 280,394.12±334.00 mg FeSO4/g extract. While DPPH and ABTS assay were found higher value from methanolic crude extract with IC50 = 0.0688±0.0003 mg/mL and 0.0373±0.0004 mg/mL, respectively. On other hand, the ethanolic crude extract presented the highest value of total phenolic and flavonoid contents at 1,224.26±1.98 mg GAE/g Extract and 308.41±2.53 mg QE/g Extract. The correlation analysis between antioxidant activities with total phenolic and flavonoid contents value showed a positive correlation in FRAP assay, but DPPH and ABTS assay showed results in negative correlation.
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