Comparative phytochemical screening and antioxidant properties of infusion, decoction and hydroalcoholic extracts of wood ear mushrooms; Auricularia delicata and Auricularia mesenterica

Abstract

Wild mushrooms represent one of the most fascinating sources of nutraceuticals as they are enriched with high quality carbohydrates, proteins, dietary fibers as well as secondary metabolites which are responsible for their incredible therapeutic potential. The present study aimed to analyze the chemical profile and antioxidative properties of infusion, decoction and hydro alcoholic extracts of two edible mushroom species; Auricularia delicata and Auricularia mesenterica. Results indicated that, hydro alcoholic extract of A. delicata contained the highest phenol content than A. mesenterica. Furthermore, the extract was also found to have a high quantity of flavonoids and ascorbic acids which are categorized as well known antioxidant components of mushrooms. All the above mentioned extracts had a strong dose dependent ability to scavenge free radicals. Compared to infusion and decoction, hydro alcoholic fractions provide better results in bioactivity assays and phytochemical quantity suggesting mixture of water and alcohol facilitates maximum extraction of phytochemicals rather than only water based extraction. Overall the investigation indicates that both these two mushrooms have potential to serve as a natural source of antioxidant compounds which can be helpful to reduce oxidative stress and its related disorders.