Objective: Auricularia polytricha is a most popular edible and medicinal fungus in China and other Asian countries because of its high nutritionalvalue and good taste. The objective of this study was to evaluate the antioxidant potency, total phenol, and flavonoid content in the hot water extractof A. polytricha fruiting bodies.Methods: The antioxidant property was investigated using various in vitro chemical and biological models such as 2, 2'-azino-bis [3-ethylbenzothiazoline6-sulfonicacid],dimethyl-4-phenylenediamineradicalscavengingassay,cupric reducingantioxidantcapacityassay,phosphomolybdenumreducingantioxidantpowerassay,β-carotenebleaching and lipid peroxidationinhibition assays.Results: A. polytricha exhibited antioxidant activity in a dose-dependent manner with lower ECvalues in all scavenging assays. A considerableamount of secondary metabolites such as phenol and flavonoids were observed in the extract.50 Conclusion: The results demonstrated that A. polytricha has a potential significance for seeking new natural antioxidant agents against oxidativestress.Keywords: β-carotene bleaching, Free radicals scavenging, Lipid peroxidation, Total phenols, Total flavonoids, Wood ear mushrooms
