Extraction Optimization and Antioxidant Activities of Ethanol Extract of the Brown Roll-Rim Mushroom Paxillus involutus (Agaricomycetes).

Box Behnken design (BBD) was used to optimize the extraction of Paxillus involutus (EPI) in ethanol. The optimum extraction conditions were as follows: temperature 45°C; solid:liquid ratio 1:35; time 5 h. Under these conditions, the yield of EPI was 13.57%. The antioxidant activity of EPI was evaluated in vitro, and DPPH free radical scavenging, ABTS free radical scavenging, and hydroxyl free radical scavenging effects were found to be equal to or close to that of the positive control vitamin C (VC). The antioxidant activity of EPI was next evaluated in vivo using aging mice; it was found to have appreciable effect on scavenging malonic dialdehyde (MDA) and could increase the activity of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), catalase (CAT), and total superoxide dismutase (T-SOD) in mice. Overall, EPI showed antioxidant effects in aging mice, thereby delaying aging, and has potential for application as a natural antioxidant and in medical applications.