In Vitro Protective Ability of Ramaria aurea Against Free Radical and Identification of Main Phenolic Acids by HPLC

TLDR: In this article, a heat-stable, polyphenol-rich extract (RauPre) was prepared from the dried basidiocarps and analyzed for free radical scavenging activity of Ramaria aurea.

Abstract: Free radical scavenging activity of Ramaria aurea, an edible mushroom, naturally grown in Shilong, India, was evaluated. A heat-stable, polyphenol-rich extract (RauPre) was prepared from the dried basidiocarps and analyzed. The major chemical constituent of RauPre was phenols (26.86 μg gallic acid equivalents [GAE] mg−1 of dry extract); flavonoids, β-carotene, lycopene, and ascorbic acid were present in minor amounts. Main phenolic acids identified by high performance liquid chromatography (HPLC) were caffeic acid > cinnamic acid > gallic acid. Results from antioxidant assays demonstrated potential for superoxide and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (EC50 0.283 mg mL−1 and 0.384 mg mL−1, respectively). RauPre chelated ferrous ion (EC50 0.95 mg mL−1) and had Fe3+ to Fe2+ reducing power (EC50 1.025 mg mL−1). The activity of 1 mg of RauPre was equivalent to 86.7 μg ascorbic acid for total antioxidant capacity.