Investigation of the Antioxidative Potential of Various Solvent Fractions From Fruiting Bodies of Schizophyllum commune (Fr.) Mushrooms and Characterization of Phytoconstituents

The aim of the present study was to investigate the antioxidative potential of components extracted from the indigenous medicinal mushroom, Schizophyllum commune, using solvents of different polarities. The effectiveness of antioxidants in each solvent fraction was evaluated by quantitating the total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, cupric ion reducing antioxidant capacity (CUPRAC), peroxidation inhibition in the egg yolk system, metal chelating potential, and β-carotene bleaching activity. Our findings revealved that the ethyl acetate fraction of S. commune had a phenolic content of 82.42±7.23 and exhibited good activities for DPPH radical scavenging (70.52±2.17%), CUPRAC (0.38±0.03), peroxidation inhibition (73.38±1.39%), metal chelating (81.29±4.19%), and β-carotene bleaching (63.25±2.5%) at concentration of 0.1 to 1.0 mg/mL. In addition, gas chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry were used to determine the volatile and non-volatile constituents of the potent antioxidative ethyl acetate fraction from cultivated S. commune fruiting bodies. This comprehensive analysis demonstrates that the ethyl acetate fraction of S. commune fruiting bodies is a viable source of natural antioxidants that can be utilized for functional foods and nutraceutical applications.