Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61866
標題: Antioxidant properties of three extracts from Pleurotus citrinopileatus
作者: Lee, Y.L.
毛正倫
Huang, G.W.
Liang, Z.C.
Mau, J.L.
關鍵字: Pleurotus citrinopileatus
antioxidant activity
reducing power
scavenging ability
chelating ability
antioxidant components
radical scavengers
hydroxyl radicals
autoxidation
linoleate
oxidation
mushroom
emulsion
期刊/報告no:: Lwt-Food Science and Technology, Volume 40, Issue 5, Page(s) 823-833.
摘要: Pleurotus citrinopileatus Sing. (Lentinaceae) was successfully cultivated and commercially available in Taiwan. The ethanolic, cold and hot water extracts were prepared from P. citrinopileatus fruit bodies, mycelia and fermentation filtrate and their antioxidant properties studied. For three samples, ethanolic extracts exhibited higher antioxidant activities than water extracts. Reducing powers of three extracts from fruit bodies were effective and 1.03-1.10 at 5 mg/ml. With regard to EC50 values of scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals, the effectiveness was in a descending order: ethanolic > hot water > cold water extracts. Scavenging abilities of water extracts from three samples on hydroxyl radicals were 53.4-80.1% at 20 mg/ml. Chelating abilities of cold and hot water extracts on ferrous ions were higher than those of ethanolic extracts. Contents of total phenols were in the descending order: fruit bodies (8.62-12.38 mg/g) > mycelia (5.84-7.85 mg/g) > filtrate (4.80-5.57 mg/g). Overall, three extracts from fruit bodies were more effective in antioxidant properties assayed than those from mycelia and filtrate. Ethanolic extracts were more effective in antioxidant properties assayed, except for scavenging abilities on hydroxyl radicals. (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/61866
ISSN: 0023-6438
文章連結: http://dx.doi.org/10.1016/j.lwt.2006.04.002
Appears in Collections:食品暨應用生物科技學系

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