Antioxidant properties of three extracts from Pleurotus citrinopileatus
Antioxidant properties of three extracts from Pleurotus citrinopileatus
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DOI：
10.1016/j.lwt.2006.04.002
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发表时间：
2007-01-01
影响因子：
6
通讯作者：
Mau, Jeng-Leun
中科院分区：
文献类型：
--
作者：
Lee, Yu-Ling;Huang, Gi-Wei;Mau, Jeng-Leun
柑橘侧耳 (Pleurotus citrinopileatus)。 （香菇科）在台湾成功栽培并上市销售。以柑橘子实体、菌丝体和发酵滤液为原料制备乙醇提取物、冷水提取物和热水提取物，并研究其抗氧化性能。对于三个样品，乙醇提取物表现出比水提取物更高的抗氧化活性。三种子实体提取物的还原能力均有效，在 5 mg/ml 时还原能力为 1.03-1.10。就1,1-二苯基-2-三硝苯肼自由基清除能力的EC50值而言，有效性按降序排列：乙醇提取物>热水提取物>冷水提取物。三个样品的水提取物在 20 mg/ml 浓度下对羟基自由基的清除能力为 53.4-80.1%。冷水和热水提取物对亚铁离子的螯合能力均高于乙醇提取物。总酚含量由高到低依次为子实体(8.62-12.38 mg/g)>菌丝体(5.84-7.85 mg/g)>滤液(4.80-5.57 mg/g)。总体而言，子实体的三种提取物在抗氧化特性测定方面比菌丝体和滤液的提取物更有效。除了清除羟基自由基的能力外，乙醇提取物在抗氧化特性方面更有效。 (c) 2006 年瑞士食品科学技术学会。由爱思唯尔有限公司出版。保留所有权利。
Pleurotus citrinopileatus Sing. (Lentinaceae) was successfully cultivated and commercially available in Taiwan. The ethanolic, cold and hot water extracts were prepared from P. citrinopileatus fruit bodies, mycelia and fermentation filtrate and their antioxidant properties studied. For three samples, ethanolic extracts exhibited higher antioxidant activities than water extracts. Reducing powers of three extracts from fruit bodies were effective and 1.03-1.10 at 5 mg/ml. With regard to EC50 values of scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals, the effectiveness was in a descending order: ethanolic > hot water > cold water extracts. Scavenging abilities of water extracts from three samples on hydroxyl radicals were 53.4-80.1% at 20 mg/ml. Chelating abilities of cold and hot water extracts on ferrous ions were higher than those of ethanolic extracts. Contents of total phenols were in the descending order: fruit bodies (8.62-12.38 mg/g) > mycelia (5.84-7.85 mg/g) > filtrate (4.80-5.57 mg/g). Overall, three extracts from fruit bodies were more effective in antioxidant properties assayed than those from mycelia and filtrate. Ethanolic extracts were more effective in antioxidant properties assayed, except for scavenging abilities on hydroxyl radicals. (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.