Antioxidant properties of three extracts from Pleurotus citrinopileatus

• Published in: Food science & technology Vol. 40; no. 5; pp. 823 - 833
• Main Authors: Lee, Yu-Ling, Huang, Gi-Wei, Liang, Zeng-Chin, Mau, Jeng-Leun
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.06.2007; Elsevier
• Subjects: Antioxidant activity; Antioxidant components; antioxidants; Biological and medical sciences; Chelating ability; chelating agents; cultivars; culture filtrates; ethanol; fermentation; Food industries; free radical scavengers; free radicals; fruiting bodies; Fundamental and applied biological sciences. Psychology; hot water treatment; mushrooms; mycelium; Pleurotus; Pleurotus citrinopileatus; reducing agents; Reducing power; Scavenging ability; supercritical fluid extraction; Taiwan; Pleurotus citrinopileatus; Antioxidant components; Reducing power; Scavenging ability; Chelating ability; Antioxidant activity; Ability; Basidiomycetes; Extract; Antioxidant; Properties; Fungi; Pleurotus; Chemical composition; Power; Thallophyta
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2006.04.002

Pleurotus citrinopileatus Sing. (Lentinaceae) was successfully cultivated and commercially available in Taiwan. The ethanolic, cold and hot water extracts were prepared from P. citrinopileatus fruit bodies, mycelia and fermentation filtrate and their antioxidant properties studied. For three samples, ethanolic extracts exhibited higher antioxidant activities than water extracts. Reducing powers of three extracts from fruit bodies were effective and 1.03–1.10 at 5 mg/ml. With regard to EC 50 values of scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals, the effectiveness was in a descending order: ethanolic>hot water>cold water extracts. Scavenging abilities of water extracts from three samples on hydroxyl radicals were 53.4–80.1% at 20 mg/ml. Chelating abilities of cold and hot water extracts on ferrous ions were higher than those of ethanolic extracts. Contents of total phenols were in the descending order: fruit bodies (8.62–12.38 mg/g)>mycelia (5.84–7.85 mg/g)>filtrate (4.80–5.57 mg/g). Overall, three extracts from fruit bodies were more effective in antioxidant properties assayed than those from mycelia and filtrate. Ethanolic extracts were more effective in antioxidant properties assayed, except for scavenging abilities on hydroxyl radicals.