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標題: Antioxidant properties of several specialty mushrooms
作者: Mau, Jeng-Leun
Lin, Hsiu-Ching
Song, Si-Fu
關鍵字: mushrooms;Dictyophora indusiata;Grifola frondosa;Hericium erinaceus;Tricholoma giganteum;antioxidant activity;reducing power;scavenging effect;chelating effect;antioxidant components
Project: Food Research International, Volume 35, Issue 6, Page(s) 519-526.
Four specialty mushrooms are commercially available in Taiwan, including Dictyophora indusiata (basket stinkhorn), Grifola frondosa (maitake), Hericium erinaceus (lion's mane), and Tricholoma giganteum (white matsutake). Methanolic extracts were prepared from these specialty mushrooms and their antioxidant properties were studied. The antioxidant activities at 1.2 mg ml(-1) were in the order of basket stinkhorn > lion's mane > maitake > white matsutake. Basket stinkhorn showed an excellent reducing power of 1.09 at 3 mg ml(-1). At 6.4 mg ml(-1), scavenging effects on 1, 1-diphenyl-2-picrylhydrazyl radicals were 92.1% for basket stinkhorn and 63.2-67.8% for other specialty mushrooms. At 40 mg ml(-1), scavenging effects were 75.0 and 69.4% for basket stinkhorn and lion's mane and 39.6 and 47.4% for maitake and white matsutake, respectively. At 24 mg ml(-1), chelating effects on ferrous ions were 91.9% for basket stinkhorn and 46.4-52.0% for other specialty mushrooms. Total polyphenols were the major naturally occurring antioxidant components found in the methanolic extracts from these specialty mushrooms. (C) 2002 Elsevier Science Ltd. All rights reserved.
ISSN: 0963-9969
DOI: 10.1016/S0963-9969(01)00150-8
Appears in Collections:食品暨應用生物科技學系

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