Preparation of the sample
Preparation of the mushroom samples was determined according to Tsai et al. (2009). The
mushrooms were lyophilized (Labconco, Missouri) and ground to obtain fine powder. Abo ut 10 g samples were extracted by stirring with 100 ml of ethanol at 25°C at 20×g for 24 hours and filtration through Whatman No. 1 filter paper. The residue was extracted with two additional 100 ml portions of ethanol as described above and combined ethanolic extracts were concentrated under reduced pressure below 40°C to obtain the crude extract. The crude extracts were redissolved in ethanol at concentration 20 mg/ml and stored at 4°C for further analyses.