Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61849
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dc.contributor.authorLee, Y.L.en_US
dc.contributor.author毛正倫zh_TW
dc.contributor.authorHan, S.Y.en_US
dc.contributor.authorLian, P.Y.en_US
dc.contributor.authorMau, J.L.en_US
dc.date2008zh_TW
dc.date.accessioned2014-06-09T06:25:58Z-
dc.date.available2014-06-09T06:25:58Z-
dc.identifier.issn0889-1575zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/61849-
dc.description.abstractA 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.en_US
dc.language.isoen_USzh_TW
dc.relationJournal of Food Composition and Analysisen_US
dc.relation.ispartofseriesJournal of Food Composition and Analysis, Volume 21, Issue 2, Page(s) 116-124.en_US
dc.relation.urihttp://dx.doi.org/10.1016/j.jfca.2007.09.005en_US
dc.subjectHypsizigus marmoreusen_US
dc.subjectedible mushroomen_US
dc.subjectantioxidant activityen_US
dc.subjectreducingen_US
dc.subjectpoweren_US
dc.subjectscavenging abilityen_US
dc.subjectchelating abilityen_US
dc.subjectantioxidant componentsen_US
dc.subjectbunashimejien_US
dc.subjecthon-shimejien_US
dc.subjectmei-bai-guen_US
dc.subjectstable white mutant mushroomen_US
dc.subjectlipid-peroxidationen_US
dc.subjectantitumor-activityen_US
dc.subjectalpha-tocopherolen_US
dc.subjectplant-leavesen_US
dc.subjectautoxidationen_US
dc.subjectpolysaccharidesen_US
dc.subjectoxidationen_US
dc.subjectproteinen_US
dc.subjectoilen_US
dc.titleAntioxidant properties of extracts from a white mutant of the mushroom Hypsizigus marmoreusen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1016/j.jfca.2007.09.005zh_TW
Appears in Collections:食品暨應用生物科技學系
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