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International Journal of Medicinal Mushrooms

ISSN for PRINT: 1521-9437

Institutional price:	$538.00
Issues per year:	4

Best Paper Award Selection - Editorial Board Site

2008, Volume10

97 pages

DOI: 10.1615/IntJMedMushr.v10.i2

Issue price - $161.00

Antioxidant Properties of Ethanolic Extracts from Culinary-Medicinal Button Mushroom Agaricus bisporus (J. Lange) Imbach (Agaricomycetideae) Harvested at Different Stages of Maturity

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

Tsai-Ping Wu
Department of Food Science and Biotechnology, National Chung-Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC

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

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

ABSTRACT

Agaricus bisporus (I. Lange) Imbach (button mushrooms) were harvested at different stages of maturity and the antioxidant properties of their ethanolic extracts were studied. With regard to EC₅₀ values of antioxidant activities determined by the conjugated diene method, fruiting bodies harvested at stages 1, 4, and 5 were more effective than those at stages 2 and 3. All ethanolic extracts showed comparable reducing power and effective scavenging abilities on l,l-diphenyl-2-picrylhydrazyl (DPPH) radicals. EC₅₀ values were 3.85−6.11 mg/mL, 3.49−78 mg/mL, 0.41−.70 mg/mL, and 9.05−6.20 mg/mL for antioxidant activity, reducing power, scavenging ability on DPPH radicals, and chelating ability on ferrous ions, respectively. The major antioxidant components found in ethanolic extracts were total phenols (9.44 to 10.02 mg/g). Contents of total antioxidant components (ascorbic acid, total tocopherols, and total phenols) were associated with EC₅₀ values of chelating ability on ferrous ions (r = 0.927). Overall, ethanolic extracts from fruiting bodies of A. bisporus harvested at different stages of maturity showed effective antioxidant properties.