Evaluation of Antioxidant Activity and Polyphenol Content in Aqueous and Ethanolic Crude Extracts of the Medicinal Mushroom Species Sanghuangporus sp.
Keywords:
Sanghuangporus, Antioxidant activity, PolyphenolsAbstract
This study aimed to evaluate the antioxidant activity and polyphenolic content of crude extracts from Sanghuangporus spp., using two different solvents: 95% ethanol and hot water (95°C for 1 hour). Antioxidant activities were assessed using ABTS, DPPH, and FRAP assays. The polyphenolic compounds analyzed included total phenolics, total flavonoids, and tannins. The results showed that the ethanol extract exhibited the highest antioxidant activity (IC50: 0.139 ± 0.000 and 0.035 ± 0.000 mg/mL; FRAP: 1,416.207 ± 1.360 (mg FeSO4/g extract)) and the highest levels of polyphenols, with total phenolics at 12,026.650 ± 10.274 (mg GAE/g extract), total flavonoids at 716.421 ± 4.714 (mg QE/g extract), and tannins at 694.842 ± 5.748 (mg Tannic acid/g extract). These findings suggest that ethanol-extracted Sanghuangporus spp. are a promising natural source of antioxidants with potential for development into health-related products.
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