Antioxidant activity and total phenolics of edible mushroom extracts
Antioxidant activity and total phenolics of edible mushroom extracts
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DOI：
10.1016/s0308-8146(02)00419-3
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发表时间：
2003-05-01
期刊：
影响因子：
8.8
通讯作者：
Ooi, VEC
中科院分区：
文献类型：
--
作者：
Cheung, LM;Cheung, PCK;Ooi, VEC
采用β-胡萝卜素-亚油酸体系、1，1-二苯基-2-苦基肼（DPPH）自由基清除能力和抑制过氧化氢诱导的大鼠红细胞溶血能力3种方法，研究了香菇（Lentinus edodes）和草菇（Volvariella volvacea）甲醇和水粗提物的抗氧化能力。在四种香菇提取物中，L.香菇在每种测定中显示出最有效的自由基清除活性，在β-胡萝卜素漂白法中显示出75.9%（在20 mg/ml），在DPPH自由基清除法中显示出55.4%（在6 mg/ml）和对红细胞溶血的94.9%抑制（在5 mg/ml）。水提物中总酚含量高于甲醇提取物。蘑菇提取物中总酚含量与其抗氧化活性呈正相关。食用蘑菇可能具有天然抗氧化剂的潜力。(C)2002爱思唯尔科技有限公司版权所有。
Methanol and water crude extracts from Shiitake mushroom (Lentinus edodes) and straw mushroom (Volvariella volvacea) were investigated for their antioxidant capacity in three different assays, namely, the beta-carotene and linoleic acid system, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and inhibition of hemolysis of rat erythrocyte induced by peroxyl radicals. Among the four mushroom extracts, the water extract from L. edodes showed the most potent radical scavenging activity in each assay, showing 75.9% (at 20 mg/ml) in the beta-carotene bleaching method, 55.4% in the DPPH radical scavenging method (at 6 mg/ml) and 94.9% of inhibition of erythrocyte hemolysis (at 5 mg/ml). Total phenolics in the water extracts were higher than that of the methanol ones. Positive correlations were found between total phenolic content in the mushroom extracts and their antioxidant activities. Edible mushrooms may have potential as natural antioxidants. (C) 2002 Elsevier Science Ltd. All rights reserved.