Molecules 2011, 16(4), 3197-3211; https://doi.org/10.3390/molecules16043197
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 / Revised: 4 April 2011 / Accepted: 11 April 2011 / Published: 15 April 2011
(This article belongs to the Special Issue Antioxidants)
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 ( View Full-Text
Figure 1
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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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