In vitro bioactivities and characterization of different mycelial extracts from Phellinus spp.

To fully utilize Phellinus spp. fermentation mycelia, the present study investigated the in vitro antioxidant and α-amylase inhibitory properties of four Phellinus spp. Organic solvents were used to extract fatty acids, phenolics, and flavonoids from the selected mushrooms. The compositions and bioactivities of the extracts were evaluated. The lipid yield obtained using petroleum ether (7.1%) was higher than those obtained using 1:1 n-hexane+methanol (5.5%) and 2:1 dichloromethane+methanol (3.3%). The composition and relative content of saturated and unsaturated fatty acids in the petroleum ether extract were higher than those in other solvent extracts. Furthermore, ethyl acetate extracts had higher flavonoid and phenolic contents and better antioxidant activity than other extracts; however, 70% ethanol extracts had the best α-amylase inhibitory activity. The supernatant from the ethanol precipitation of aqueous and 1% (NH4)2C2O4 extracts could also be biocompound sources. This comparative study is the first highlighting the in vitro antioxidant and α-amylase inhibitory properties of the four Phellinus spp. extracts prepared using different organic solvents, which makes the investigated species and extracts promising for biological application.