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標題: Antioxidant properties of methanolic extracts from two kinds of Antrodia camphorata mycelia
作者: Mau, J.L.
Huang, P.N.
Huang, S.J.
Chen, C.C.
關鍵字: Antrodia camphorata;antioxidant activity;reducing power;scavenging;effect;chelating effect;antioxidant components;autoxidation;taiwan
Project: Food Chemistry
期刊/報告no:: Food Chemistry, Volume 86, Issue 1, Page(s) 25-31.
Red and white mycelia of Antrodia camphorata (Zang and Su) were obtained due to different fermentation operations. The antioxidant properties and antioxidant components of methanolic extracts from these two mycelia were studied. Using the conjugated diene method, the antioxidant activity of methanolic extracts from white mycelia was better than that from red mycelia (EC50 3.11 vs. 19.8 mg ml(-1)). Both mycelia were efficient in the reducing power and scavenging effect on 1,1-diphenyl-2-picrylhydrazyl radicals but white mycelia showed significantly lower EC50 values (1.56 and 1.70 mgml(-1), respectively). At 7.5-10 mg ml(-1), the chelating effects on ferrous ions reached a plateau of 95.7-98.7%, for both mycelia. However, the EC50 value was lower for red mycelia. Contents of antioxidant components were found to be in the order of tocopherols > total phenols > ascorbic acid > beta-carotene. Methanolic extracts from A. camphorata red and white mycelia were good in the antioxiclant properties tested, except for the scavenging effect on hydroxyl ions. Although contents of total antioxidant components were relatively high in red mycelia, the antioxidant properties were better with the methanolic extract from white mycelia. (C) 2003 Elsevier Ltd. All rights reserved.
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2003.08.025
Appears in Collections:食品暨應用生物科技學系

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