Total Phenolic, Total Flavonoid Contents and Antioxidant Potential of The Wild Edible Mushroom Clitocybe odora

Abstract

The nutritional value of the edible fungus Clitocybe odora (Bull.) P. Kumm was evaluated by measuring its total phenolic, total antioxidant, total oxidant, and total flavonoid contents. In this case, a soxhlet was used to extract the methanol from the mushroom. The investigation involved the utilisation of Rel Assay kits to ascertain the total antioxidant status and total oxidant status. The DPPH (2,2-Diphenyl-1-picrylhydrazyl) test was used to measure the ability to quench free radicals. Folin-Ciocalteu reagent was used to measure total phenolic content. Aluminum chloride analysis was used to determine the total flavonoid content. As a result of the study, the total antioxidant status of C. odora was determined to be 6.801±0.243 mmol L-1, the total oxidant status was 5.748±0.137 μmol L-1, and the oxidative stress index was 0.085±0.003. The extract has a scavenging activity of 73.38±1.60 percent against DPPH free radicals at a concentration of 2 mg mL-1. Total phenolic content was determined as 82.646±1.623 mg g-1 and total flavanoid content as 117.753±3.491 mg g-1. This led to the conclusion that the mushroom had significant antioxidant potential.