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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/16602


    Title: Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake)
    Authors: 葉貞吟;Yeh, Jan-Ying;蔡政芳;Tsai, Cheng-Fang
    Contributors: 生物科技學系
    Keywords: antioxidant property;antioxidant components;Grifola frondosa;mushroom
    Date: 2011-04
    Issue Date: 2012-11-23 17:14:59 (UTC+8)
    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 (<20 mg/mL) obtained, the various extracts from G. frondosa investigated in this study display potent antioxidative properties.
    Relation: MOLECULES
    Appears in Collections:[生物科技學系] 期刊論文

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