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Molecules 2011, 16(4), 3197-3211; doi:10.3390/molecules16043197

Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake)

Department of Biotechnology, Asia University, Wufeng, Taichung County 41354, Taiwan
Department of Plant Pathology, Agricultural Research Institute, Wufeng, Taichung County 41301, Taiwan
Author to whom correspondence should be addressed.
Received: 6 March 2011 / Revised: 4 April 2011 / Accepted: 11 April 2011 / Published: 15 April 2011
(This article belongs to the Special Issue Antioxidants)
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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 (
Keywords: antioxidant property; antioxidant components; Grifola frondosa; mushroom antioxidant property; antioxidant components; Grifola frondosa; mushroom
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Yeh, J.-Y.; Hsieh, L.-H.; Wu, K.-T.; Tsai, C.-F. Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake). Molecules 2011, 16, 3197-3211.

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