Profiling the antioxidant potential of Phylloporia pectinata and HPLC analysis of its hot water extract
Article
Kaur, N, Joshi, T, Singh, M et al. (2025). Profiling the antioxidant potential of Phylloporia pectinata and HPLC analysis of its hot water extract
. 10.1080/14786419.2025.2508832
Kaur, N, Joshi, T, Singh, M et al. (2025). Profiling the antioxidant potential of Phylloporia pectinata and HPLC analysis of its hot water extract
. 10.1080/14786419.2025.2508832
The presence of 19 polyphenolic compounds were evaluated through the mass spectrometric analysis of the hot water extracts of the poroid mushroom Phylloporia pectinata (Klotzsch) Ryvarden. Among these, Phelligridin D stood as the principle polyphenolic entity within the poroid mushroom under examination. The total phenolic content in Phylloporia pectinata was assessed, taking into account the tannin acid equivalents (TAE). To evaluate the antioxidant efficacy, various radical scavenging assays including hydroxyl, superoxide, and 2,2-diphenyl 1-1 picrylhydrazyl (DPPH) were considered using different solvent extracts prepared from the powdered basidiocarps. Maximum TAE (24.75 mg/g) were found in hot water (HW) extract, which was obtained for 1.5 h of extraction, significantly surpassing the results obtained from the ethanolic (1.66 mg/g) and methanolic (2.64 mg/g) extracts. The study was further reinforced by the remarkable antioxidant potential of the HW extract, evidenced by high hydroxyl radical scavenging activity (94.05%), superoxide radical scavenging activity (90.8%), and DPPH radical scavenging activity (76.2%) obtained for 1.5 h. This prominence was substantiated through high-performance liquid chromatography analysis (HPLC), underscoring its significant contribution towards the oxidative defence mechanism.
