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    题名: Antioxidant properties of hot-water extracts from Agrocybe cylindracea
    作者: S.-Y. Tsai;S.-J. Huang;J.-L. Mau
    关键词: Agrocybe cylindracea;Antioxidant activity;Reducing power;Scavenging ability;Chelating ability;Antioxidant components
    日期: 2006
    上传时间: 2010-02-26
    出版者: Asia University
    摘要: Agrocybe cylindracea (DC: Fr.) Mre. was available in the form of fruit bodies, mycelia and fermentation filtrate. From these three forms, hot-water extracts were prepared and their antioxidant properties were studied. Antioxidant activities of hot-water extracts from fruit bodies, mycelia and filtrate were 63.6%, 81.6% and 56.8% at 20 mg ml?1, respectively. EC50 values in reducing power were 2.72, 3.97 and 3.09 mg ml?1 whereas those in scavenging abilities of 1,1-diphenyl-2-picrylhydrazyl radicals were 0.62, 1.66 and 0.82 mg ml?1 for fruit bodies, mycelia and filtrate, respectively. At 20 mg ml?1, the scavenging abilities of hydroxyl radicals were 80.1%, 57.0% and 54.3% for fruit bodies, mycelia and filtrate, respectively. With regard to EC50 values in chelating abilities on ferrous ions, the hot-water extract from filtrate was better than that from mycelia. Total phenols were the major naturally occurring antioxidant components found in hot-water extracts and in the range of 23.74–30.16 mg g?1. From EC50 values obtained, it can be concluded that hot-water extracts from three forms of A. cylindracea were good in antioxidant properties.
    關聯: Food Chemistry, 98(4):670-677.
    显示于类别:[食品營養與保健生技學系] 期刊論文


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