Abstract��OBJECTIVE To determine the antioxidant activities of different extracts from Phellinus robustus (PR) and analyze the active components of the extract with the highest antioxidant activity. METHODS PR was first extracted by ethanol and then the ethanol extract was sequentially partitioned into four fractions. To determine the antioxidant abilities of different extracts, the contents of total phenols and total flavonoids, scavenging activity on DPPH and ABTS radicals, reducing power and inhibition of lipid peroxidation were measured. RESULTS The ethyl acetate fraction (EAF) showed the highest contents of total phenols and flavonoids and the largest antioxidant capacity, meanwhile, its DPPH radical scavenging activity was comparable to that of the positive control, ascorbic acid (P>0.05). TPC and TFC showed strong positive correlations with FRAP (r2=0.984, P<0.01). Three phenolic acids (protocatechuic acid, vanillic acid and caffeic acid) had been isolated and identified from EAF by HPLC-ECD, and anilic acid and caffeic acid were first isolated from PR. CONCLUSION EAF from PR has strong potential to be a source of phenolic compounds with antioxidant proprieties and a promising source of food and drugs.
BAO H Y, WANG C X, BAU T. Herbalogical textual research on ��Sanghuang��[J]. Mycosystema (����ѧ��), 2013, 32(appl):71-78.
[2]
ZHANG Z, ZHANG Q, WANG J, et al. In vitro antioxidant activities of acetylated, phosphorylated and benzoylated derivatives of porphyran extracted from Porphyra haitanensis [J]. Carbohyd Polym, 2009, 78(3): 449-453.
[3]
AYALA-ZAVALA J F, SILVA-ESPINOZA B A, CRUZ-VALENZUELA M R, et al. Antioxidant and antifungal potential of methanol extracts of Phellinus spp. from Sonora, Mexico [J]. Rev Iberoam Micol, 2012, 29(3): 132-138.
[4]
LIU K, WANG J, ZHAO L, et al. Anticancer, antioxidant and antibiotic activities of mushroom Ramaria flava [J]. Food Chem Toxicol, 2013, 58(3): 375-380.
[5]
HAYES J E, ALLEN P, BRUNTON N, et al. Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid [J]. Food Chem, 2011, 126(3): 948-955.
[6]
GAN C H, NURUL AMIRA B, ASMAH R. Antioxidant analysis of different types of edible mushrooms (Agaricus bisporous and Agaricus brasiliensis) [J]. Int Food Res J, 2013, 20(3): 1095-1102.
[7]
LIU L, XU P, ZENG G, et al. Inherent antioxidant activity and high yield production of antioxidants in Phanerochaete chrysosporium [J]. Biochem Eng J, 2014, 90(5): 245-254.
[8]
WANG H L, REN H C, ZOU Z M. Study on antioxidative constituents in rhizomes of Polygonum amplexicaule [J]. Chin Pharm J(�й�ҩѧ��־), 2011, 46(11): 819-822.
[9]
CHEN W, TANG S A, QIN N, et al. Antioxidant constituents from Smilax riparia [J]. China J Chin Mater Med (�й���ҩ��־), 2012, 37(6): 806-810.
[10]
FAN J B, CAI X T, FENG X Q, et al. Studies on the antioxidant activity in vitro of caffeic acid [J]. J Chin Inst Food Sci Technol(�й�ʳƷѧ��),2015,15(3):65-73.
2017, Vol. 52 
