Antioxidant properties of extracts from a white mutant of the mushroom Hypsizigus marmoreus

A white mutant of Hypsizigus marmoreus (Peck) Bigelow (Tricholomataceae) is a new edible mushroom currently available in Taiwan. The ethanolic and hot water extracts were prepared from fruit bodies and mycelia and their antioxidant properties studied. In addition to EC 50 values in scavenging abilit...

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Bibliographic Details
Published in:Journal of food composition and analysis 2008-03, Vol.21 (2), p.116-124
Main Authors: Lee, Yu-Ling, Jian, Shao-Yu, Lian, Pei-Ying, Mau, Jeng-Leun
Format: Article
Language:English
Subjects:
Antioxidant activity
Antioxidant components
antioxidants
beta-carotene
Biological and medical sciences
Bunashimeji
Chelating ability
chelation
edible fungi
Edible mushroom
Food industries
free radical scavengers
free radicals
Fruit and vegetable industries
fruiting bodies
Fundamental and applied biological sciences. Psychology
General aspects
Hon-shimeji
Hypsizigus marmoreus
Mei-bai-gu
Methods of analysis, processing and quality control, regulation, standards
mushrooms
mutants
mycelium
phenols
plant extracts
reducing agents
Reducing power
Scavenging ability
Stable white mutant mushroom
tocopherols
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Summary:A white mutant of Hypsizigus marmoreus (Peck) Bigelow (Tricholomataceae) is a new edible mushroom currently available in Taiwan. The ethanolic and hot water extracts were prepared from fruit bodies and mycelia and their antioxidant properties studied. In addition to EC 50 values in scavenging abilities on hydroxyl radicals, almost EC 50 values were less than 10 mg/mL indicating that these extracts were effective in antioxidant properties assayed. The major antioxidant components found in hot water extracts were total phenols (10.01–13.14 mg/g) and those in ethanolic extracts were total tocopherols (33.33–10.92 mg/g). Correlations of contents of total antioxidant components and total tocopherols (plus β-carotene) with EC 50 values of antioxidant activity, reducing power, scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals and chelating ability on ferrous ions were established ( r=0.445–0.940), whereas the correlation of total phenol content was established only with that of scavenging ability on hydroxyl radicals ( r=0.882).
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2007.09.005