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    Title: Antioxidant properties of hot water extracts from Ganoderma tsugae Murrill
    Authors: J.-L. Mau;S.-Y. Tsai;Y.-H. Tseng;S.-J. Huang
    Keywords: Ganoderma tsugae;Antioxidant activity;Reducing power;Scavenging ability;Chelating ability;Antioxidant components
    Date: 2005
    Issue Date: 2010-02-26
    Publisher: Asia University
    Abstract: Ganoderma tsugae Murrill (Ganodermataceae) were available in the form of mature and baby Ling chih, mycelia and
    fermentation filtrate. From these four forms, hot water extracts were prepared and their antioxidant properties were studied. Hot
    water extracts from mature and baby Ling chih showed high antioxidant activities (78.5% and 78.2%) at 20 mg/ml, and had EC50
    values of 7.25 and 5.89 mgextract/ml, respectively. EC50 values in reducing power were 1.12, 1.37, 2.48 and 1.41 mgextract/ml,
    whereas those in scavenging abilities of 1,1-diphenyl-2-picrylhydrazyl radicals were 0.30, 0.40, 0.72 and 5.00 mgextract/ml for Ling
    chih, baby Ling chih, mycelia and filtrate, respectively. At 20 mg/ml, scavenging abilities on hydroxyl radicals were in the descending
    order of Ling chih4baby Ling chih4mycelia4filtrate. Total phenols were the major naturally occurring antioxidant components
    found in hot water extracts and in the range of 40.86–42.34 mg/g. From EC50 values obtained, fruit bodies of G. tsugae (Ling chih
    and baby Ling chih) were good in antioxidant properties, except for the chelating ability on ferrous ions.
    r 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
    Relation: LWT - Food Science and Technology, 38(6):589-597.
    Appears in Collections:[Department of Food Nutrition and Healthy Biotechnology] Journal Article

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