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International Journal of Medicinal Mushrooms
IF: 1.211 5-Year IF: 1.394 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Print: 1521-9437
ISSN Online: 1940-4344

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v15.i3.40
pages 267-275

Antioxidant Properties of Fruiting Bodies, Mycelia, and Fermented Products of the Culinary-Medicinal King Oyster Mushroom, Pleurotus eryngii (Higher Basidiomycetes), with High Ergothioneine Content

Chih-Hung Liang
Department of Nutrition and Health Science, Chungchou Institute of Technology, Yuanlin, Changhua 51003, Taiwan, ROC; Department of Food Science, Tunghai University, Taiwan, R.O.C.
Kung-Jui Ho
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan
Ling-Yi Huang
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan
Ching-Hsuan Tsai
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan
Shin-Yi Lin
Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, Republic of China; NCHU-UCD Plant and Food Biotechnology Program, Biotechnology Center, National Chung Hsing University, Taichung, Taiwan, Republic of China; Agricultural Biotechnology Center, NCHU, Taiwan, R.O.C
Jeng-Leun Mau
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C.; NCHU-UCD Plant and Food Biotechnology Center, National Chung Hsing University, Taichung, Taiwan, R.O.C.; Agricultural Biotechnology Center, National Chung Hsing University, Taiwan, R.O.C.

ABSTRACT

The culinary-medicinal king oyster mushroom Pleurotus eryngii is known to contain ergothioneine, and its products, including fruiting bodies, mycelia, and solid-state fermented products (adlay and buckwheat), were prepared to study their antioxidant properties. Fruiting bodies, regular and Hi-Ergo mycelia, and fermented products contained 2.05, 1.68, 5.76, 0.79−0.80 mg/g of ergothioneine, respectively. On the basis of the results obtained, P. eryngii products had effective antioxidant activity, reducing power, and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals and chelating ability on ferrous ions. Hi-Ergo mycelia was the most effective in the first 3 antioxidant properties in addition to its ergothioneine content. In addition, fruiting bodies were more effective in all antioxidant properties than regular mycelia. For ethanolic and hot water extracts from mycelia and fruiting bodies, the correlation coefficients between total phenol contents and each antioxidant attribute were 0.483−0.921. Overall, P. eryngii products with high amounts of ergothioneine could be used beneficially as a functional food.