Antioxidant Properties and Anti-lipid Peroxidation Effect of Entoloma sepium

Mushrooms have always attracted attention from past to present, not only for their consumption as food but also for studies conducted to determine their potential effects on health. This study aimed to measure the antioxidant activity, total phenolic, total flavonoid content and inhibition of lipid peroxidation of Entoloma sepium mushroom. In the antioxidant activity value determined using the DPPH method, the inhibition value also increased depending on the increasing concentration and took a value close to ascorbic acid (93.45%) with 92.14% at a concentration of 20.0 mg/mL. The IC50 value measured for antioxidant activity was 9.63 mg/mL. Total phenolic content (TPC) and total flavonoid content (TFC) results were 26.78 mg GAE/g and 4.27 mg QE/g, respectively. Similar to the antioxidant activity results, the inhibition against lipid peroxidation took a value close to ascorbic acid at 20.0 mg/mL concentration (80.90%) and the IC50 value was determined as 10.56 mg/mL. The results of this study provide important information about the antioxidant properties of the Entoloma sepium mushroom species and reveal that it may have potential effects on health.