食用菇類萃取物之抗氧化能力的研究

Studies of the Antioxidant Activity of Commercial Mushroom Extracts

10.30173/JG.201206.0002

林俊佑(Chun-Yu Lin)；林昀蓉(Yung-Rong Lin)；王蓉敏(Rong-Min Wang)；周培萱(Pei-Hsuan Chou)；陳美慧(Mei-Hui Chen)；黃敏鳳(Min-Feng Huang)；林俊良(Jiunn-Liang Lin)；王愛義(Ai-Yih Wang)；張林松(Lin-Song Chang)；洪彰岑(Chang-Tsen Hung)；林文傑(Wen-Jye Lin)

市售菇類 ； 抗氧化 ； commercial mushroom ； antioxidation

加馬

43期（2012 / 06 / 01）

11 - 18

繁體中文

In the present study, we investigated the antioxidant activity of the hot water extracts of a number of commercial mushroom, including Lentinus edodes, Pleurotus ostreatus, Flammulina velutipes. Several methods of antioxidant activity were applied to the mushroom extracts such as the total phenolic content, total flavonoid content, 1, 1-diphenyl-2 picrylhydrazyl (DPPH) radical scavenging activity, ferrous ion-chelating effect, and ABTS test. The results revealed that the extracts of Lentinus edodes, Pleurotus ostreatus and Flammulina velutipes have a total phenolic content of 91.54±2.52, 220.71±2.48 and 419.38±2.49 gallic acid equivalents (GAEs) μg/g, total flavonoid content of 68.98±2.59, 69.39±2.62 and 55.45±3.06 rutin equivalents (RE) μg/g, DPPH radical scavenging activity of 50% (IC(subscript 50)) were 330, 340 and 360 μg/mL respectively. The ferrous ion-chelating capacity of extract of three edible mushroom in the order of Lentinus edodes＞Pleurotus ostreatus ＞ Flammulina velutipes. From the present study show that daily cooking treatment can indeed effective extract the antioxidant component from commercial mushroom.

In the present study, we investigated the antioxidant activity of the hot water extracts of a number of commercial mushroom, including Lentinus edodes, Pleurotus ostreatus, Flammulina velutipes. Several methods of antioxidant activity were applied to the mushroom extracts such as the total phenolic content, total flavonoid content, 1, 1-diphenyl-2 picrylhydrazyl (DPPH) radical scavenging activity, ferrous ion-chelating effect, and ABTS test. The results revealed that the extracts of Lentinus edodes, Pleurotus ostreatus and Flammulina velutipes have a total phenolic content of 91.54±2.52, 220.71±2.48 and 419.38±2.49 gallic acid equivalents (GAEs) μg/g, total flavonoid content of 68.98±2.59, 69.39±2.62 and 55.45±3.06 rutin equivalents (RE) μg/g, DPPH radical scavenging activity of 50% (IC(subscript 50)) were 330, 340 and 360 μg/mL respectively. The ferrous ion-chelating capacity of extract of three edible mushroom in the order of Lentinus edodes＞Pleurotus ostreatus ＞ Flammulina velutipes. From the present study show that daily cooking treatment can indeed effective extract the antioxidant component from commercial mushroom.