Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake)
Grifola frondosa is an edible mushroom currently available in Taiwan. Ethanolic, cold-water and hot-water extracts were prepared and their antioxidant properties were investigated. At 1 mg/mL, G. frondosa T1 and T2 cold-water extracts showed high reducing powers of 1.02 and 0.50, respectively. Chela...
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| Format: | Article |
| Language: | English |
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MDPI AG
2011-04-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/16/4/3197/ |
| _version_ | 1811313290046865408 |
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| author | Kaun-Tzer Wu Cheng-Fang Tsai Li-Hui Hsieh Jan-Ying Yeh |
| author_facet | Kaun-Tzer Wu Cheng-Fang Tsai Li-Hui Hsieh Jan-Ying Yeh |
| author_sort | Kaun-Tzer Wu |
| collection | DOAJ |
| description | Grifola frondosa is an edible mushroom currently available in Taiwan. Ethanolic, cold-water and hot-water extracts were prepared and their antioxidant properties were investigated. At 1 mg/mL, G. frondosa T1 and T2 cold-water extracts showed high reducing powers of 1.02 and 0.50, respectively. Chelating abilities on ferrous ions of G. frondosa T1 and T2 were higher for cold-water extracts than for ethanolic and hot-water extracts. For the scavenging ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, G. frondosa T1 and T2 extracts were effective in the following order: ethanolic > hot-water > cold-water. The G. frondosa hot-water extract showed high scavenging ability on superoxide anions. Total phenols, flavonoids, ascorbic acid and α-tocopherol are the major antioxidant components found in the various G. frondosa extracts. Based on EC50 values ( |
| first_indexed | 2024-04-13T10:52:09Z |
| format | Article |
| id | doaj.art-3f02d48fab5d446b952b6bd510089381 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-04-13T10:52:09Z |
| publishDate | 2011-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-3f02d48fab5d446b952b6bd5100893812022-12-22T02:49:38ZengMDPI AGMolecules1420-30492011-04-011643197321110.3390/molecules16043197Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake)Kaun-Tzer WuCheng-Fang TsaiLi-Hui HsiehJan-Ying YehGrifola frondosa is an edible mushroom currently available in Taiwan. Ethanolic, cold-water and hot-water extracts were prepared and their antioxidant properties were investigated. At 1 mg/mL, G. frondosa T1 and T2 cold-water extracts showed high reducing powers of 1.02 and 0.50, respectively. Chelating abilities on ferrous ions of G. frondosa T1 and T2 were higher for cold-water extracts than for ethanolic and hot-water extracts. For the scavenging ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, G. frondosa T1 and T2 extracts were effective in the following order: ethanolic > hot-water > cold-water. The G. frondosa hot-water extract showed high scavenging ability on superoxide anions. Total phenols, flavonoids, ascorbic acid and α-tocopherol are the major antioxidant components found in the various G. frondosa extracts. Based on EC50 values (http://www.mdpi.com/1420-3049/16/4/3197/antioxidant propertyantioxidant componentsGrifola frondosamushroom |
| spellingShingle | Kaun-Tzer Wu Cheng-Fang Tsai Li-Hui Hsieh Jan-Ying Yeh Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake) Molecules antioxidant property antioxidant components Grifola frondosa mushroom |
| title | Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake) |
| title_full | Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake) |
| title_fullStr | Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake) |
| title_full_unstemmed | Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake) |
| title_short | Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake) |
| title_sort | antioxidant properties and antioxidant compounds of various extracts from the edible basidiomycete grifola frondosa maitake |
| topic | antioxidant property antioxidant components Grifola frondosa mushroom |
| url | http://www.mdpi.com/1420-3049/16/4/3197/ |
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