Antioxidant and Antityrosinase Activities of Various Extracts from the Fruiting Bodies of Lentinus lepideus

• Main Authors: Tae Soo Lee, Jong Chun Cheong, Pyung Gyun Shin, Kyung Rim Lee, Nuhu Alam, Young Bok Yoo, Ki Nam Yoon
• Format: Article
• Language: English
• Published: MDPI AG 2011-03-01
• Series: Molecules
• Subjects: antioxidant; Lentinus lepideus; phenolic compounds; tyrosinase inhibition; xanthine oxidase
• Online Access: http://www.mdpi.com/1420-3049/16/3/2334/

Lentinus lepideus is an edible mushroom currently available in Korea. The acetone, methanol and hot water extracts were prepared and assayed for their antioxidant and antityrosinase inhibitory activities. The hot water extract showed the strongest β-carotene-linoleic acid inhibition compared to the other extracts. At 8 mg/mL, the methanolic extract showed a high reducing power of 1.21. The acetone and methanol extracts were more effective in scavenging DPPH radicals than the hot water extract. The strongest chelating effect was obtained from the methanolic extract. Xanthine oxidase and tyrosinase inhibitory activities of the acetonic, methanol and hot water extracts increased with increasing concentration. Gallic acid, chlorogenic acid, vanillin, naringin, naringenin, formononetin, and biochanin-A were detected in the acetonitrile and hydrochloric acid (5:1) solvent extract. This study suggests that fruiting bodies of L. lepideus can potentially be used as a readily accessible source of natural antioxidants.