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

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.

KEYWORDS:

• Eastern Himalaya
• edible mushroom
• HPLC
• phenol rich extract