The radical scavenging abilities of edible mushrooms

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  • 食用きのこのラジカル消去能について
  • ショクヨウ キノコ ノ ラジカル ショウキョノウ ニ ツイテ

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Abstract

Nine species of edible mushrooms, commercially available in Japan, Lyophyllum decastes (Hatakeshimeji), Hypsizigus marmoreus (Bunashimeji), Grifola frondosa (Maitake), Flammulina velutipes (Enokitake), Pleurotus ostreatus (Hiratake), Agancus bisporus (Mushroom), Pleurotus eryngii (Eringi), Lentinula edodes (Shiitake, the sawdust substrate cultivation and the crude wood cultivation), Phohota nameko (Nameko) were evaluated for their 2,2-Dipheny1-1-picrylhydrazyl (DPPH), hydroxyl, and superoxide radical scavenging abilities using electron spin resonance (ESR)equipment. The DPPH radical scavenging ability was the largest in Gnfola frondosa and its value was 5.8±0.3mmol equivalent ascorbic acid per g of dry matter (mmol eq.Vc/g). The hydroxyl radical scavenging ability were significant large in both Flammulina velutipes and Grifola frondosa, each value was 38.7±1.8 and 24.4±1.2 mmol eq.Vc/g, respectively. The superoxide radical scavenging ability was the largest in Agaricus bisporus, and the next was Pholiota nameko. The values were 14.8±1.3 and 11.6±0.7 mmol eq.Vc/g, respectively. These results show that the species of radicals scavenged effectively by mushrooms were different dependent on the species of mushroom.

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