Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61791
標題: Antioxidant properties of various extracts from Hypsizigus marmoreus
作者: Lee, Y.L.
毛正倫
Yen, M.T.
Mau, J.L.
關鍵字: Hypsizigus marmoreus
antioxidant activity
reducing power
scavenging
ability
chelating ability
antioxidant components
low-density-lipoprotein
hot-water extracts
lipid-peroxidation
radical
scavengers
antitumor-activity
hydroxyl radicals
mushroom
protein
copper
polysaccharides
期刊/報告no:: Food Chemistry, Volume 104, Issue 1, Page(s) 1-9.
摘要: Hypsizigus marmoreus (Peck) Bigelow (Tricholomataceae) is an edible mushroom currently available in Taiwan. The ethanolic, cold water and hot water extracts were prepared and their antioxidant properties studied. At 5 mg/ml, various extracts exhibited moderate antioxidant activities of 38.6-65.2% and their EC50 values were 3.74-6.59 mg/ml. At 5 mg/ml, the cold water extract showed a high reducing power of 0.99. With regard to the scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals, extracts were effective in the order: ethanolic > hot water >> cold water extracts. With regard to the effect on hydroxyl radicals, the cold water extract was more effective than the hot water extract. EC50 values for chelating ability on ferrous ions for ethanolic, cold water and hot water extracts were 3.19, 0.37 and 0.40 mg/ml, respectively whereas values for chelating ability on cupric ions were 4.42-6.63 mg/ml. Total phenols were. the major naturally occurring antioxidant components found and were in the order: cold water > hot water > ethanolic extracts. Based on EC50 values, the various extracts from H. marmoreus were effective antioxidants. (c) 2006 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/61791
ISSN: 0308-8146
文章連結: http://dx.doi.org/10.1016/j.foodchem.2006.10.063
Appears in Collections:食品暨應用生物科技學系

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