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

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

1 Department of Biotechnology, Asia University, Wufeng, Taichung County 41354, Taiwan 2 Department of Plant Pathology, Agricultural Research Institute, Wufeng, Taichung County 41301, Taiwan
* Author to whom correspondence should be addressed.
Received: 6 March 2011; in revised form: 4 April 2011 / Accepted: 11 April 2011 / Published: 15 April 2011
(This article belongs to the Special Issue Antioxidants)
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Abstract: 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

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MDPI and ACS Style

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.

AMA Style

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(4):3197-3211.

Chicago/Turabian Style

Yeh, Jan-Ying; Hsieh, Li-Hui; Wu, Kaun-Tzer; Tsai, Cheng-Fang. 2011. "Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake)." Molecules 16, no. 4: 3197-3211.

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