ĐÁNH GIÁ TÁC DỤNG CHỐNG OXY HÓA IN VITRO CỦA CAO CHUẨN HÓA QUẢ THỂ NẤM VÂN CHI ĐỎ (PYCNOPORUS SANGUINEUS MH225776)

Abstract

Background: Pycnoporus sanguineus is a valuable medicinal fungus that contains a variety of bioactive substances, especially phenolic compounds. Phenolics are found in various plant species and have demonstrated highly effective antioxidant properties. However, the antioxidant properties of phenolics in the standardized extract from Pycnoporus sanguineus have not been proven in any studies. Objectives: To quantify the phenolic content and investigate the in vitro antioxidant effects of the standardized fruiting body extract from Pycnoporus sanguineus grown at Dong Thap University. Materials and methods: Extract of Pycnoporus sanguineus (MH225776);

Phenolic quantification by HPLC with photodiode array (PDA) detector; Analyzation of the in vitro antioxidant effect of the standardized extract by three methods DPPH, ABTS•+, and RP. Results: Phenolic content was determined at 7.33mg per 100g extraction; Standardized extract of Pycnoporus sanguineus showed good antioxidant activity in all DPPH, ABTS•+, and RP method, with IC50 values of 73.84 µg/mL ± 3.24; 73.76 µg/mL ± 2.25 and 85.18 µg/mL ± 2.29, respectively. Conclusion: According to the IC50 values, the standardized extract of Pycnoporus sanguineus fruit body was indicated to have in vitro antioxidant activity. The amount of phenolic from Pycnoporus sanguineus extract was lower when compared to that of other medicinal herbs.