Evaluation of Total Phenolic Content, HPLC Analysis, and Antioxidant Potential of Three Local Varieties of Mushroom: A Comparative Study

Functional foods such as mushrooms are rich in polyphenolic compounds and secondary metabolites with health-promoting properties such as antioxidant, antimicrobial, antidiabetic and immunostimulatory effects. The present study is aimed to investigate the ethanolic extracts of three varieties of mushrooms, namely, G. lucidum, G. tropicum, and C. indica grown in Bangladesh for phenolic and flavonoid content and their antioxidant properties. Moreover, the phenolic composition of the extracts was analyzed by using the HPLC-DAD system. G. lucidum extract exhibited the highest antioxidant potential as evidenced by its lowest IC50 value in all the tested assay models ( <a:math xmlns:a="http://www.w3.org/1998/Math/MathML" id="M1"> <a:mn>40.44</a:mn> <a:mo>±</a:mo> <a:mn>2.09</a:mn> </a:math> μg/mL, <c:math xmlns:c="http://www.w3.org/1998/Math/MathML" id="M2"> <c:mn>151.32</c:mn> <c:mo>±</c:mo> <c:mn>0.35</c:mn> </c:math> μg/mL, <e:math xmlns:e="http://www.w3.org/1998/Math/MathML" id="M3"> <e:mn>137.89</e:mn> <e:mo>±</e:mo> <e:mn>1.85</e:mn> </e:math> μg/mL in…