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Introduction: Russula mushrooms have been popularly consumed as indigenous foods and
used in the treatments of various diseases in the Northeastern region of Thailand for long time.
Method: This study was carried out to investigate the antioxidant capacities of selected Russula
mushrooms and their chemical profi les. All extracts from ten Russula mushrooms including R.
crustosa, R. delica, R. monspeliensis, R. velenovskyi, R. virescens, R. lepida, R. alboareolata, R.
paludosa, R. medullata and R. helios were prepared by maceration with 95% ethanol. Their antioxidant
capacities were determined on superoxide radical scavenging using photochemiluminescence (PCL)
assay for both lipid-soluble and water-soluble antioxidant capacities (ACL and ACW, respectively).
Results: All Russula mushroom extracts exhibited antioxidant capacities in various ranges. R.
medullata extract possessed the highest antioxidant effects in both ACL and ACW models with the
antioxidant capacities of 1.1658 nmol of trolox equivalence and 1.323 nmol of ascorbic acid equivalence,
respectively. Phytochemical analysis of all Russula mushroom extracts was conducted by thin layer
chromatographic (TLC) technique. Conclution: This information supports the uses of Russula
mushrooms for health and medicinal purposes.
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