Abstract
Previous studies on the extracts of Ganoderma spp. indicated that those extracts have potency as antioxidants. The aim of this study was to investigate the reducing power and the inhibition of lipid peroxidation of some fractions of ethanol extract of lingzhi mushroom ( Ganoderma lucidum ). The mushrooms were extracted by maceration using ethanol 96%, and then fractionated by liquid–liquid fractionation using ethanol–water, n-hexane, and ethyl acetate. The reducing power was measured spectrophotometrically by the ortho-phenanthroline complex method; and the inhibition of lipid peroxidation was also measured by spectrometry using the ferric thiocyanate (FTC) method. Overall, the results indicated that all fractions of ethanol extract from the mushroom had antioxidant activity both in terms of reducing power and inhibition of lipid peroxidation, and these effects were concentration-dependent. The reducing power of these fractions was found to decrease in the following order: the ethyl acetate > the n-hexane fraction > the water fraction. Interestingly, the reducing power of the fraction of ethyl acetate was comparable to vitamin E. The more surprising result is that the study did not find a significant difference in the inhibition of lipid peroxidation between all of the fractions and vitamin E.
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