Antioxidant properties of hot water extracts from Agrocybe cylindracea

• Published in: Food chemistry Vol. 98; no. 4; pp. 670 - 677
• Main Authors: Tsai, Shu-Yao, Huang, Shih-Jeng, Mau, Jeng-Leun
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2006; Elsevier
• Subjects: Agrocybe aegerita; Agrocybe cylindracea; Antioxidant activity; Antioxidant components; antioxidants; Biological and medical sciences; Chelating ability; chemical concentration; extracts; fermentation; filtrates; Food industries; fruiting bodies; Fundamental and applied biological sciences. Psychology; hot water treatment; mushrooms; mycelium; phenolic compounds; redox potential; Reducing power; Scavenging ability; Antioxidant components; Reducing power; Scavenging ability; Chelating ability; Agrocybe cylindracea; Antioxidant activity; Ability; Extract; Antioxidant; Properties; Hot water; Chemical composition; Power
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2005.07.003

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. EC
50 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 EC
50 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 EC
50 values obtained, it can be concluded that hot-water extracts from three forms of
A. cylindracea were good in antioxidant properties.