Antioxidant Capacity of Fresh and Processed Fruit Bodies and Mycelium of Auricularia auricula-judae (Fr.) Quel

被引：26
作者：
Kho, Y. S. [1 ]
Vikineswary, S. [1 ]
Abdullah, Noorlidah [1 ]
Kuppusamy, U. R. [2 ]
Oh, H. I. [3 ]
机构：
[1] Univ Malaya, Inst Biol Sci, Fac Sci, Kuala Lumpur 50603, Malaysia
[2] Univ Malaya, Dept Mol Med, Fac Med, Kuala Lumpur 50603, Malaysia
[3] Sejong Univ, Dept Food Sci & Technol, Seoul, South Korea
来源：
JOURNAL OF MEDICINAL FOOD | 2009年 / 12卷 / 01期
关键词：
1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity; ferric reducing antioxidant power assay; processing; total phenolic content; RADICAL-SCAVENGING CAPACITY; MEDICINAL-PLANTS; PHENOLIC CONTENT; POLYPHENOLIC COMPOUNDS; METHANOLIC EXTRACTS; POWER; FLAVONOIDS; MUSHROOMS; RAW; L;
D O I：
10.1089/jmf.2007.0568
中图分类号：
R914 [药物化学];
学科分类号：
100701 ;
摘要：
Auricularia auricula-judae is currently grown in Malaysia. In the present study, the methanolic extracts from fruit bodies (fresh, oven-dried, and freeze-dried) and mycelium of A. auricula-judae were evaluated for their antioxidant capacities based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) assay. The total phenolic content in the extracts were also measured. The extract of freeze-dried fruit bodies of A. auricula-judae had potent DPPH free radical scavenging activity with a 50% effective concentration of 2.87 mg/mL, whereas the FRAP value of A. auricula-judae mycelium was 5.22 mu mol of FeSO4 center dot 7H(2)O equivalents/g of mycelium sample. Further, a positive correlation (R-2 = 0.7668) between FRAP level of A. auricula-judae extracts and the total phenolic contents was observed. Thus the method of processing of fresh fruit bodies had an effect on the antioxidant potential of A. auricula-judae.
引用
收藏
页码：167 / 174
页数：8
相关论文
共 42 条
[1]   Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys [J].
Aljadi, AM ;
Kamaruddin, MY .
FOOD CHEMISTRY, 2004, 85 (04) :513-518
[2]   Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices [J].
Asami, DK ;
Hong, YJ ;
Barrett, DM ;
Mitchell, AE .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (05) :1237-1241
[3]   The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay [J].
Benzie, IFF ;
Strain, JJ .
ANALYTICAL BIOCHEMISTRY, 1996, 239 (01) :70-76
[4]   Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions [J].
Beta, T ;
Nam, S ;
Dexter, JE ;
Sapirstein, HD .
CEREAL CHEMISTRY, 2005, 82 (04) :390-393
[5]   Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes [J].
Chang, Ching-Hui ;
Lin, Hsing-Yu ;
Chang, Chi-Yue ;
Liu, Yung-Chuan .
JOURNAL OF FOOD ENGINEERING, 2006, 77 (03) :478-485
[6]   Antioxidant activity and total phenolics of edible mushroom extracts [J].
Cheung, LM ;
Cheung, PCK ;
Ooi, VEC .
FOOD CHEMISTRY, 2003, 81 (02) :249-255
[7]   Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom [J].
Choi, Y. ;
Lee, S. M. ;
Chun, J. ;
Lee, H. B. ;
Lee, J. .
FOOD CHEMISTRY, 2006, 99 (02) :381-387
[8]   Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds [J].
Djeridane, A ;
Yousfi, M ;
Nadjemi, B ;
Boutassouna, D ;
Stocker, P ;
Vidal, N .
FOOD CHEMISTRY, 2006, 97 (04) :654-660
[9]   Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity [J].
Ferreira, Isabel C. F. R. ;
Baptista, Paula ;
Vilas-Boas, Miguel ;
Barros, Lillian .
FOOD CHEMISTRY, 2007, 100 (04) :1511-1516
[10]   Butylated hydroxyanisole is more than a reactive oxygen species scavenger [J].
Festjens, N ;
Kalai, M ;
Smet, J ;
Meeus, A ;
Van Coster, R ;
Saelens, X ;
Vandenabeele, P .
CELL DEATH AND DIFFERENTIATION, 2006, 13 (01) :166-169
12345