Antioxidant Capacity of Fresh and Processed Fruit Bodies and Mycelium of Auricularia auricula-judae (Fr.) Quel

被引：25

作者：

Kho, Y. S. ^{[1
]}

Vikineswary, S. ^{[1
]}

Abdullah, Noorlidah ^{[1
]}

Kuppusamy, U. R. ^{[2
]}

Oh, H. I. ^{[3
]}

机构：

[1] Univ Malaya, Inst Biol Sci, Fac Sci, Kuala Lumpur 50603, Malaysia

[2] Univ Malaya, Dept Mol Med, Fac Med, Kuala Lumpur 50603, Malaysia

[3] Sejong Univ, Dept Food Sci & Technol, Seoul, South Korea

来源：

JOURNAL OF MEDICINAL FOOD | 2009年 / 12卷 / 01期

关键词：

1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity; ferric reducing antioxidant power assay; processing; total phenolic content; RADICAL-SCAVENGING CAPACITY; MEDICINAL-PLANTS; PHENOLIC CONTENT; POLYPHENOLIC COMPOUNDS; METHANOLIC EXTRACTS; POWER; FLAVONOIDS; MUSHROOMS; RAW; L;

D O I：

10.1089/jmf.2007.0568

中图分类号：

R914 [药物化学];

学科分类号：

100701 ;

摘要：

Auricularia auricula-judae is currently grown in Malaysia. In the present study, the methanolic extracts from fruit bodies (fresh, oven-dried, and freeze-dried) and mycelium of A. auricula-judae were evaluated for their antioxidant capacities based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) assay. The total phenolic content in the extracts were also measured. The extract of freeze-dried fruit bodies of A. auricula-judae had potent DPPH free radical scavenging activity with a 50% effective concentration of 2.87 mg/mL, whereas the FRAP value of A. auricula-judae mycelium was 5.22 mu mol of FeSO4 center dot 7H(2)O equivalents/g of mycelium sample. Further, a positive correlation (R-2 = 0.7668) between FRAP level of A. auricula-judae extracts and the total phenolic contents was observed. Thus the method of processing of fresh fruit bodies had an effect on the antioxidant potential of A. auricula-judae.

引用

页码：167 / 174

页数：8

共 25 条

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[24] Chemical Composition and Antioxidant Properties of Extracts of Fresh Fruiting Bodies of Pleurotus sajor-caju (Fr.) Singer
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[25] Antioxidant Content, Capacity and Retention in Fresh and Processed Cactus Pear (Opuntia ficus-indica and O. robusta) Fruit Peels From Different Fruit-Colored Cultivars
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