Antioxidant potential analysis of P. ostreatus, P. sajor-caju, P. sapidus and P. columbinus

The present study was conducted to evaluate the antioxidant activity of ethanol, n-hexane, dichloromethane, ethyl acetate and water extracts of four different Pleurotus spps. P. ostreatus, P. sajor-caju, P. sapidus and P. columbinus. The extraction was performed by classical organic solvent extraction (COSE). The extracts of Pleurotus spps. contained appreciable levels of total phenolic contents (TPC) (0.95-19.49 GAE, mg/g) and total flavonoid contents (0.85-3.73 CE, mg/g). All Pleurotus spps. also contained considerable DPPH radical scavenging activity, showing IC50 (19.15-54.50%) and reducing power (0.50-2.94 nm), respectively. The ascorbic acid content was in the range of (2.90-5.97 mg/g) for all Pleurotus spps. All studied Pleurotus spps. showed potential antioxidant activity. The results of four different Pleurotus spps. extracts showed that they can be used as a good food ingredient, and as a medicinal mushroom for digestive ailments, as well as in the pharmaceutical industry and in cosmetics.