Bioactive Compounds, Antioxidant and Anti-inflammatory Activities of Extracts from Cantharellus cibarius

Cantharellus cibarius is an edible mushroom found in the wild, which is widely used in alimentation due to its nutritive composition and special taste. The antioxidant properties of ethanolic, methanolic, hot water and cold water extracts were performed using in vitro (DPPH radical scavenging activity, reducing power, metal chelating ability, inhibition of lipid peroxidation, superoxide, and hydroxyl radicals scavenging ability) and in vivo methods (with yeast cells). Anti-inflammatory activity was proven by inhibition of albumin denaturation, erythrocyte membrane stabilization and proteinase inhibitory activity. Major phenolic compounds were homogentisic acid and gallic acid that were determined by HPLC methods. The results showed that all extracts exhibited antioxidant and anti-inflammatory activities. A significant correlation was found between antioxidant and anti-inflammatory activities and the antioxidant components, especially major phenolics and carotenoidic compound (lycopene).