The Evaluation of Potentials of Antioxidant Activities, Total Phenolic, Flavonoid, and Tannin Contents from Selected Species in Amanita Crude Extract
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Abstract
The objective of this study was to evaluate the potential of two common edible species of Amanita, A. princeps Corner & Bas. and A. javanica Corner & Bas. T. Oda, Tanaka & Tsuda, which are local mushrooms of high commercial value. The antioxidant activities were determined by ABTS and FRAP assays, and the amounts of polyphenols (total phenolic, flavonoid compounds, and tannin) were examined in ethanol, methanol, and boiling water crude extracts of the mushrooms. The results showed that the highest percentage yields of 28.97% of total phenolic and flavonoid compounds were found in A. princeps crude ethanolic extract at 18.41 ± 0.13 mg GAE/g extract using a gallic acid standard and 1017.99 ± 8.18 mg QE/g extract with a quercetin standard, while A. princeps crude extract with boiling water had the highest tannin level at 13.53 ± 0.45 mg tannic acid/g extract using a tannic acid standard. Regarding antioxidant activity testing, the two assays showed the highest values with boiling water extract of A. javanica in the ABTS assay, IC50 as 0.75 ± 0.04 mg/mL, while the FRAP assay of ethanolic A. princeps extract recorded 3650.67 ± 35.77 mg FeSO4/g extract.
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