ASIA unversity:Item 310904400/8411
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    题名: Antioxidant properties of several culinary-medicinal mushrooms during postharvest storage
    作者: 蔡淑瑤;Tsai, Shu-Yao;黃仕政;Huang, Shih-Jeng;羅勝華;Lo, Sheng-Hua;毛正倫;Mau, Jeng-Leun
    贡献者: 保健系
    关键词: culinary-medicinal mushrooms;antioxidant activity;reducing power;scavenging ability;chelating ability;antioxidant components;CULTIVATED MUSHROOMS;LIPID-PEROXIDATION;ERGOTHIONEINE;AUTOXIDATION;QUANTIFICATION;POLYPHENOLS;OXIDATION;OIL
    日期: 2008
    上传时间: 2010-03-26 02:46:30 (UTC+0)
    出版者: Asia University
    摘要: Four culinary-medicinal mushrooms - Agaricus bisporus (Lange) Imbach, Pleurotus eryngii (DC.: Fr.) Quel., R ferulae (DC.: Fr) Quel., and R ostreatus (Jacq.: Fr.) P. Kumm. (gray strain) - were stored at 4 degrees C for 9 days, and the antioxidant properties of their ethanolic extracts were studied. At day 0, four species of mushrooms showed effective antioxidant properties as evidenced by their low EC50 values (less than 3, 9, 6, and 7 mg/mL for antioxidant activity, reducing power, scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals, and chelating ability on ferrous ions, respectively). But their antioxidant properties significantly decreased with storage time. At day 6, EC50 values in antioxidant activity, reducing power, scavenging ability, and chelating ability were 3.12-7.35, 9.19-14.59, 3.70-8.08, and 3.99-9.79 mg/mL, respectively. Total phenols were the major antioxidant components in ethanolic extracts (6.71-7.91 mg/g). Based on the results obtained, mushrooms were recommended to store at 4 degrees C for up to 6 days.
    關聯: INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS 10 (3): 245-253
    显示于类别:[食品營養與保健生技學系] 期刊論文

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