Next Article in Journal
Kazinol Q from Broussonetia kazinoki Enhances Cell Death Induced by Cu(ll) through Increased Reactive Oxygen Species
Next Article in Special Issue
Polyphenolic Contents and Antioxidant Potential of Stem Bark Extracts from Jatropha curcas (Linn)
Previous Article in Journal
Induction of Intracellular Ca2+ and pH Changes in Sf9 Insect Cells by Rhodojaponin-III, A Natural Botanic Insecticide Isolated from Rhododendron molle
Previous Article in Special Issue
Antioxidant Therapy as a Potential Approach to Severe Influenza-Associated Complications
Open AccessArticle

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.
Molecules 2011, 16(4), 3197-3211; https://doi.org/10.3390/molecules16043197
Received: 6 March 2011 / Revised: 4 April 2011 / Accepted: 11 April 2011 / Published: 15 April 2011
(This article belongs to the Special Issue Antioxidants)
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
Keywords: antioxidant property; antioxidant components; Grifola frondosa; mushroom antioxidant property; antioxidant components; Grifola frondosa; mushroom
Show Figures

Figure 1

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.

Show more citation formats Show less citations formats

Article Access Map by Country/Region

1
Only visits after 24 November 2015 are recorded.
Search more from Scilit
 
Search
Back to TopTop