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標題: Antioxidant properties of hot water extracts from Ganoderma tsugae Murrill
作者: Mau, J.L.
Tsai, S.Y.
Tseng, Y.H.
Huang, S.J.
關鍵字: Ganoderma tsugae;antioxidant activity;reducing power;scavenging;ability;chelating ability;antioxidant components;mushrooms;autoxidation
Project: Lwt-Food Science and Technology
期刊/報告no:: Lwt-Food Science and Technology, Volume 38, Issue 6, Page(s) 589-597.
Ganoderma tsugae Murrill (Ganodermataceae) were available in the form of mature and baby Ling chih, mycelia and fermentation filtrate. From these four forms, hot water extracts were prepared and their antioxidant properties were studied. Hot water extracts from mature and baby Ling chih showed high antioxidant activities (78.5% and 78.2%) at 20 mg/ml, and had EC50 values of 7.25 and 5.89 mg extract/ml, respectively. EC50 values in reducing power were 1.12, 1.37, 2.48 and 1.41 mg extract/ml, whereas those in scavenging abilities of 1,1-diphenyl-2-picrylhydrazyl radicals were 0.30, 0.40, 0.72 and 5.00 mg extract/ml for Ling chih, baby Ling chih, mycelia and filtrate, respectively. At 20 mg/ml, scavenging abilities on hydroxyl radicals were in the descending order of Ling chih > baby Ling chili > mycelia > filtrate. Total phenols were the major naturally occurring antioxidant components found in hot water extracts and in the range of 40.86-42.34 mg/g. From EC50 values obtained, fruit bodies of G. tsugae (Ling chih and baby Ling chih) were good in antioxidant properties, except for the chelating ability on ferrous ions. © 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2004.08.010
Appears in Collections:食品暨應用生物科技學系

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