Three mushrooms are currently available in Taiwan, including Agaricus blazei, Agrocybe cylindracea, and Boletus edulis. Their ethanolic and hot water extracts were prepared and antioxidant properties studied. Ethanolic extracts from three mushrooms were more effective than hot water extracts in antioxidant activity using the conjugated diene method and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals whereas hot water extracts were more effective in reducing power, scavenging ability on hydroxyl radials and chelating ability on ferrous ions as evidenced by their lower EC50 values. Overall, for both extracts, B. edulis was more effective among antioxidant properties assayed. Naturally occurring antioxidant components including total tocopherols (3.18–6.18 mg/g) and total phenols (5.67–5.81 mg/g) were found in the extracts and their contents were associated (r=0.636–0.907) with EC50 value of antioxidant properties. Based on the results obtained, both extracts from these three mushrooms were effective in antioxidant properties.
Relation:
LWT - Food Science and Technology 40(8): 1392-1402
