Distribution of Antioxidant Activities and Total Phenolic Contents in Acetone, Ethanol, Water and Hot Water Extracts from 20 Edible Mushrooms via Sequential Extraction

Distribution of antioxidative properties and total phenolic content (TPC) of 20 commonly consumed edible mushrooms in four extraction solvents were investigated. The results showed that aqueous extracts (water extracts and hot water extracts) possessed much higher antioxidant properties than organic solvent extracts (acetone extracts and ethanol extracts). Among all extracts, the water extract of Agaricus subrufescens presented the best antioxidant activity. Similar as antioxidants, the TPC values of the samples extracted with water and hot water were much higher than those extracted with acetone and ethanol. In general, water extract of Ophiocordyceps sinensis exhibited the highest TPC value among all extracts.