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Antioxidant Properties of Methanolic Extracts from Several Ear Mushrooms
Ist Teil von
Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5461-5467
Ort / Verlag
Washington, DC: American Chemical Society
Erscheinungsjahr
2001
Link zum Volltext
Quelle
MEDLINE
Beschreibungen/Notizen
Five kinds of ear mushrooms are commercially available in Taiwan, including black, red, jin, snow, and silver ears. Methanolic extracts were prepared from these ear mushrooms, and their antioxidant properties were studied. For all methanolic extracts from ear mushrooms, the antioxidant activities in the 1,3-diethyl-2-thiobarbituric acid method were moderate (38.6∼74.6%) at 1.0−5.0 mg/mL. Methanolic extracts from red, jin, and snow ears showed excellent antioxidant activities in the conjugated diene method at 5.0 mg/mL. At 5.0 mg/mL, reducing powers of methanolic extracts were in the descending order of snow > black ≈ red ≈ jin > silver ears. The scavenging effect of methanolic extracts from ear mushrooms on 1,1-diphenyl-2-picrylhydrazyl radicals was excellent except for that from silver ears. Ear mushroom extracts were not good scavengers for hydroxyl free radicals but were good chelators for ferrous ions. Naturally occurring antioxidants, including ascorbic acid, tocopherols, and total phenols, were found in the methanolic extracts. However, β-carotene was not detected. Total antioxidant components were 15.69, 30.09, 27.83, 49.17, and 31.70 mg/g for black, red, jin, snow, and silver ears, respectively. Keywords: Ear mushrooms; Auricularia; Tremella; antioxidant activity; reducing power; scavenging effect; chelating effect; antioxidant components