In Vitro Antioxidant Activitiesand Characterization of Ethanolic Polysaccharide from Hypsizygus Ulmarius Mushroom

Abstract

The Hypsizygus ulmariusethanol polysaccharide (HUEP)and its water-soluble edible mushroom, both recognized for their therapeutic powers and for providing crucial enzymes for industry, were extracted used ethanol in this work. Investigated were the in vitro antioxidant capacities of decreasing power, ABTS, and the DPPH assays. The study's goal was to ascertain the chemical composition of various molecules, including uronic acid, protein, and carbohydrate. UV, X-ray Diffraction, and Fourier transform infrared spectroscopy (FTIR). In these assays with lower EC50 values, the study found that HUEP exhibited the strongest antioxidant activity. Various polysaccharide extracts of the mushroom may be used as a readily available food source that is high in natural antioxidants, as a potential food supplement, or even as a medicinal agent, according to the findings of the current study. The results of various in vitro assay systems showed that the polysaccharide ethanolic extract of HUEP has strong antioxidant properties. Extracts from polysaccharides could be useful for creating food additives that are antioxidants.