The Antioxidant Properties, Tyrosinase and α-Glucosidase Inhibitory Activities of Phenolic Compounds in Different Extracts from the Golden Oyster Mushroom, Pleurotus citrinopileatus (Agaricomycetes).

Abstract

In this study, phenolic compounds that graded prepared from Pleurotus citrinopileatus using different solvents were obtained. The total content of phenolic and flavonoid, the phenolic profiles, the antioxidant activities, the tyrosinase, and α-glucosidase inhibitory activities of different extracts were determined. The results showed the phenolic and flavonoid content in different extracts ranging from 0.188 to 2.677 mg GAE/g DW and 0.137 to 0.445 mg QE/g DW, respectively. Six phenolic compounds were identified in different extracts by HPLC and the content range from 0.48 to 5778.59 μg/g DW. The water extracts showed strong scavenging activity of radicals and tyrosinase inhibitory activity, whereas acetone extracts showed obvious reducing power and high α-glucosidase inhibitory activity. These findings confirm that the P. citrinopileatus mushroom is a potential natural source of antioxidants for use in food and medicine industries along with their possible applications in ant-melanin and antidiabetic applications.