Abstract: The polyphenols in Tremella aurantialba, Tremella fucitormis and Auricularia aurricula were extracted with 80% acetone, 80% methanol, ethyl acetate and petroleum ether, respectively, and their major components and antioxidant activity were determined using high performance liquid chromatography (HPLC) and in vitro DPPH, hydroxyl and superoxide anion radical scavenging assays, respectively. The results revealed that 80% acetone showed the highest extraction efficiency of ployphenols. Tremella aurantialba, Tremella fucitormis and Auricularia aurricula had similar quercetin content. The contents of rutin and epicatechin were higher in Tremella aurantialba and Tremella fucitormis than those in Auricularia aurricula. Auricularia aurricula contained relatively more chlorogenic acid. All investigated extracts from the three edible mushroom species had a strong ability to scavenge free radicals, especially DPPH and superoxide anion radicals and reduce Fe3+.

Key words: Tremella aurantialba, Tremella fucitormis, Auricularia aurricula, polyphenol, antioxidant activity