Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61849
標題: Antioxidant properties of extracts from a white mutant of the mushroom Hypsizigus marmoreus
作者: Lee, Y.L.
毛正倫
Han, S.Y.
Lian, P.Y.
Mau, J.L.
關鍵字: Hypsizigus marmoreus
edible mushroom
antioxidant activity
reducing
power
scavenging ability
chelating ability
antioxidant components
bunashimeji
hon-shimeji
mei-bai-gu
stable white mutant mushroom
lipid-peroxidation
antitumor-activity
alpha-tocopherol
plant-leaves
autoxidation
polysaccharides
oxidation
protein
oil
期刊/報告no:: Journal of Food Composition and Analysis, Volume 21, Issue 2, Page(s) 116-124.
摘要: A white mutant of Hypsizigus marmoreus (Peck) Bigelow (Tricholomataceae) is a new edible mushroom currently available in Taiwan. The ethanolic and hot water extracts were prepared from fruit bodies and mycelia and their antioxidant properties studied. In addition to EC50 values in scavenging abilities on hydroxyl radicals, almost EC50 values were less than 10 mg/mL indicating that these extracts were effective in antioxidant properties assayed. The major antioxidant components found in hot water extracts were total phenols (10.01-13.14mg/g) and those in ethanolic extracts were total tocopherols (33.33-10.92mg/g). Correlations of contents of total antioxidant components and total tocopherols (plus beta-carotene) with EC50 values of antioxidant activity, reducing power, scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals and chelating ability on ferrous ions were established (r = 0.445-0.940), whereas the correlation of total phenol content was established only with that of scavenging ability on hydroxyl radicals (r = 0.882). (C) 2007 Elsevier Inc. All rights reserved.
URI: http://hdl.handle.net/11455/61849
ISSN: 0889-1575
文章連結: http://dx.doi.org/10.1016/j.jfca.2007.09.005
Appears in Collections:食品暨應用生物科技學系

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