Evaluation of antioxidative activity of ethanolic extract from Russula delica: An in vitro study

Somanjana Khatua, Snigdha Paul

Abstract

Russula delica, a wild edible mushroom, is commonly available at lateritic zone of West Bengal. The macrofungus was subjected to ethanolic extract and its antioxidant properties using multimechanistic assays were studied. The extract exhibited excellent activities in superoxide radical scavenging (EC50= 0.465 mg/ml), reducing power (EC50= 0.56 mg/ml) and chelating ability of ferrous ion assays (EC50= 0.59 mg/ml) than inhibition of β-carotene bleaching (EC50= 0.965 mg/ml) and DPPH radical scavenging methods (EC50= 1.2 mg/ml). Total polyphenols were the major naturally occurring antioxidant component found in the extract, whereas ascorbic acid was present in vestigial amount. Antioxidant activity in all the assays were established to be highly correlated with total phenols (R2= 0.987) and flavonoids (R2= 0.953) implying that the polyphenols was partly responsible for the antioxidant activities. Thus the study scientifically demonstrated use of R. delica as a potential source of natural antioxidant