Antioxidant properties of Agaricus blazei, Agrocybe cylindracea and Boletus edulis

ASIA unversity > 醫學暨健康學院 > 食品營養與保健生技學系 > 期刊論文 > Item 310904400/7816

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題名:	Antioxidant properties of Agaricus blazei, Agrocybe cylindracea and Boletus edulis
作者:	蔡淑瑤;Tsai, Shu-Yao;蔡惠利;Tsai, Hui-Li;毛正倫;Mau, Jeng-Leun
關鍵詞:	Agaricus blazei;Agrocybe cylindracea;Boletus edulis;Antioxidant activity;Reducing power;Scavenging ability;Chelating ability;Antioxidant components
日期:	2007
上傳時間:	2010-02-26
出版者:	Asia University
摘要:	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.
關聯:	LWT - Food Science and Technology 40(8): 1392-1402
顯示於類別:	[食品營養與保健生技學系] 期刊論文

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