International Journal of Medicinal Mushrooms

ISSN for PRINT: 1521-9437

For Online Access

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2008, Volume10

Issue 3

104 pages

DOI: 10.1615/IntJMedMushr.v10.i3

Issue price - $161.00

Shu-Yao Tsai
Department of Health and Nutrition Biotechnology, Asia University, 500 Liufeng Road, Wufeng, Taichung 41354, Taiwan, ROC

Shih-Jeng Huang
Department of Nutrition and Health Science, Chung-Chou Institute of Technology, Yuanlin, Changhua 51003, Taiwan, ROC

Sheng-Hua Lo
Department of Food Science and Biotechnology, National Chung-Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC

Jeng-Leun Mau
Department of Food Science and Biotechnology, National Chung-Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC

Four culinary-medicinal mushrooms—Agaricus bisporus (Lange) Imbach, Pleurotus eryngii (DC.: Fr.) Quél., P. ferulae (DC.: Fr) Quél., and P. ostreatus (Jacq.: Fr.) P. Kumm. (gray strain)—were stored at 4°C for 9 days, and the antioxidant properties of their ethanolic extracts were studied. At day 0, four species of mushrooms showed effective antioxidant properties as evidenced by their low EC₅₀ values (less than 3, 9, 6, and 7 mg/mL for antioxidant activity, reducing power, scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals, and chelating ability on ferrous ions, respectively). But their antioxidant properties significantly decreased with storage time. At day 6, EC₅₀ values in antioxidant activity, reducing power, scavenging ability, and chelating ability were 3.12−7.35, 9.19−14.59, 3.70−8.08, and 3.99−9.79 mg/mL, respectively. Total phenols were the major antioxidant components in ethanolic extracts (6.71−7.91 mg/g). Based on the results obtained, mushrooms were recommended to store at 4°C for up to 6 days.

DOI: 10.1615/IntJMedMushr.v10.i3.50 Download article, 245-253 pages

Article price - $35.00

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