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International Journal of Medicinal Mushrooms
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ISSN Imprimir: 1521-9437
ISSN En Línea: 1940-4344

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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v7.i12.220
pages 237-242

Correlation of Antioxidant Activity with Content of Phenolics in Extracts from the Culinary-Medicinal Abalone Mushroom Pleurotus abalones Han, Chen et Cheng (Agaricomycetideae)

Le Li
Department of Microbiology, College of Life Science, Nankai University, Tianjin, China
Tzi Bun Ng
School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China
Li Zhao
Hospital of Tianjin, Tianjin, China
Ming Fu
Department of Microbiology, College of Life Science, Nankai University, Tianjin, China
Rong-Rong Chen
Department of Microbiology, College of Life Science, Nankai University, Tianjin, China
Yun Jiang
Department of Microbiology, College of Life Science, Nankai University, Tianjin, China
Fang Liu
Department of Microbiology, College of Life Science, Nankai University, Tianjin, China

SINOPSIS

Several fractions derived from culinary—medicinal Pleurotus abalonus by ethanol precipitation and chromatography on DEAE/cellulose were investigated for their antioxidant activity in two assays—namely, inhibition of hemolysis of rat erythrocyte induced by peroxyl radicals and inhibition of lipid peroxidation of rat brain homogenate. Total phenolics, polysaccharide, and protein contents of these fractions were determined. Positive correlations were found between total phenolic content of fractions and their antioxidant activities. P. abalonus may have potential as a natural antioxidant.


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