Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61784
標題: Antioxidant properties of hot water extracts from Agrocybe cylindracea
作者: Tsai, S.Y.
毛正倫
Huang, S.J.
Mau, J.L.
關鍵字: Agrocybe cylindracea
antioxidant activity
reducing power
scavenging
ability
chelating ability
antioxidant components
mushrooms
autoxidation
期刊/報告no:: Food Chemistry, Volume 98, Issue 4, Page(s) 670-677.
摘要: Agrocybe cylindracea (DC: Fr.) Mre. was available in the form of fruit bodies, mycelia and fermentation filtrate. From these three forms, hot-water extracts were prepared and their antioxidant properties were studied. Antioxidant activities of hot-water extracts from fruit bodies, mycelia and filtrate were 63.6%, 81.6% and 56.8% at 20 mg ml(-1), respectively. EC50 values in reducing power were 2.72, 3.97 and 3.09 mg ml(-1) whereas those in scavenging abilities of 1,1-diphenyl-2-picrylhydrazyl radicals were 0.62, 1.66 and 0.82 mg ml(-1) for fruit bodies, mycelia and filtrate, respectively. At 20 mg ml(-1), the scavenging abilities of hydroxyl radicals were 80.1%, 57.0% and 54.3% for fruit bodies, mycelia and filtrate, respectively. With regard to EC50 values in chelating abilities on ferrous ions, the hot-water extract from filtrate was better than that from mycelia. Total phenols were the major naturally occurring antioxidant components found in hot-water extracts and in the range of 23.74-30.16 mg g(-1). From EC50 values obtained, it can be concluded that hot-water extracts from three forms of A. cylindracea were good in antioxidant properties. (c) 2005 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/61784
ISSN: 0308-8146
文章連結: http://dx.doi.org/10.1016/j.foodchem.2005.07.003
Appears in Collections:食品暨應用生物科技學系

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