Antioxidant activity of fruiting body extracts from Pycnoporus sanguineus mushroom

Tran Duc Tuong; Duong Xuan Chu; Bui Thi Minh Dieu

doi:10.15625/2525-2518/58/2/14400

Author affiliations

Authors

Tran Duc Tuong Department of Physics - Chemistry - Biology Teacher Education, Dong Thap University, 783 Pham Huu Lau street, ward 6, Cao Lanh city, Dong Thap province, Viet Nam
Duong Xuan Chu Department of Pharmacy, Can Tho University of Medicine and Pharmacy, 179 Nguyen Van Cu street, An Khanh ward, Ninh Kieu district, Can Tho city, Viet Nam
Bui Thi Minh Dieu Biotechnology Research and Development Institute, Campus II - Can Tho University, 3/2 street, Xuan Khanh ward, Ninh Kieu district, Can Tho city, Viet Nam

DOI:

https://doi.org/10.15625/2525-2518/58/2/14400

Keywords:

Pycnoporus sanguineus, antioxidant activity, DPPH free radical, lipid peroxidation

Abstract

The objective of the this study is to provide an in vitro evidence for the potential antioxidant activity of the ethanolic and aqueous extracts from fruiting bodies of Pycnoporus sanguineus mushroom via DPPH free radical scavenging and lipid peroxidation inhibition assays. DPPH free radical and lipid peroxidation inhibitory activities of ethanolic and aqueous extracts from fruiting bodies of P. sanguineus were examined in a dose-response manner. Ascorbic acid and trolox were was used as a positive control for these assays and the results showed that the ethanolic extract of P. sanguineus possessed strong inhibitory activity on DPPH free radical and lipid peroxidation with IC₅₀ values of 196.68 and 975.84 μg/mL, respectively. The aqueous extract also exhibited moderate activity against DPPH free radical and lipid peroxidation with IC₅₀ values of 322.03 and 1311.24 μg/mL, respectively. Which was signiﬁcantly lower than that of ascorbic acid and trolox with IC₅₀ values of 55.00 and 886.68 μg/mL, respectively. The degree of DPPH free radical and lipid peroxidation inhibition was correlated with the dose of inhibitors. Based on the obtained results, the P. sanguineus mushroom possesses high potential in antioxidant activity and could be a potential source of natural antioxidants in food and pharmaceutical applications.

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