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In the present study three species of mushrooms, Auricularia auricula (AAP), Lentinus edodes (LDP, Shiitake mushroom) and Poria cocos (PCP) were isolated water soluble polysaccharides, and their antioxidant properties and chemical characteristics were evaluated. Fourier Transform-infrared analysis demonstrated that three polysaccharides were composed of β-glycoside linkages 3304 to 1000 cm-1, and continued until 658 to 1000 cm-1. FTIR analyses recommend that there were no significant differences between chemical compositions of polysaccharides. The main monosaccharide compositions were D-galactose, D-glucose, L-rhamnose, arabinose, and D-mannose for A. auricular (AAP) and L. edodes (LDP) while P. cocos (PCP) were found to consist of D-mannose and D-galactose. Though, the antioxidant activity of A. auricular (AAP) confirmed a significant result in scavenging free radicals than P. cocos (PCP).   Key words: Polysaccharides, total antioxidants, monosaccharide.

Characterization and antioxidant properties of crude water soluble polysaccharides from three edible mushrooms