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    题名: Antioxidant properties of hot water extracts from Ganoderma tsugae Murrill
    作者: J.-L. Mau;S.-Y. Tsai;Y.-H. Tseng;S.-J. Huang
    关键词: Ganoderma tsugae;Antioxidant activity;Reducing power;Scavenging ability;Chelating ability;Antioxidant components
    日期: 2005
    上传时间: 2010-02-26
    出版者: Asia University
    摘要: 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.
    關聯: LWT - Food Science and Technology, 38(6):589-597.
    显示于类别:[食品營養與保健生技學系] 期刊論文


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