Antioxidant Properties of Ethanol Extracts from Hohenbuehelia serotina and Armillaria mellea

Ethanol extracts from Hohenbuehelia serotina and Armillaria mellea fruit bodies were prepared and investigated for their antioxidant capacities in three different assays, namely, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, reducing power and chelating ability on ferrous ions. Among the two mushrooms, ethanol extracts from A. mellea was more effective than that from H. serotina in scavenging DPPH free radical ability, while ethanol extracts from H. serotina was some higher than that from A. mellea in reducing power. With regard to chelating effect on ferrous ions, at 5 mg/mL, chelating ability of ethanol extracts from H. serotina were 43.17 %, while that from A. mellea was 46.54%. It can be concluded that ethanol extracts from A. mellea and H. serotina were good in antioxidant properties.