RT Journal Article ID 6b0c14f357c0ca0b A1 Liang, Chih-Hung A1 Lee, Yu-Ling A1 Kuo, Hui-Ching A1 Wu, Tsai-Ping A1 Jian, Shao-Yu A1 Huang, Wan-Lih T1 Antioxidant Properties of Novel Solid-State Fermented Culinary-Medicinal Mushroom and Fungi Products JF International Journal of Medicinal Mushrooms JO IJM YR 2009 FD 2009-10-01 VO 11 IS 3 SP 259 OP 268 K1 Antrodia camphorata K1 A. salmonea K1 Cordyceps sinensis K1 Termitomyces albuminosus K1 antioxidant activity K1 reducing power K1 scavenging ability K1 chelating ability K1 antioxidant components K1 culinary-medicinal fungi and mushrooms AB Four culinary-medicinal fungi and mushrooms (Cordyceps sinensis, Termitomyces albuminosus, Antrodia camphorata, and A. salmonea) were individually inoculated into different cooked grains, and new products were formed after fungal fermentation and their antioxidant properties studied. The effectiveness of ethanolic extracts in antioxidant activities was in the descending order: the grains > products > mycelia. EC50 values of the hot water extract from four products in reducing power were 2.14-10.11 mg/mL, whereas those of the ethanolic extracts were 2.56−71.34 mg/mL. With regard to scavenging ability, all EC50 values of both extracts from 12 samples were less than 13 mg/mL, except for the hot water extract from A. camphorata mycelium. EC50 values of both extracts from four products in chelating ability were 1.50−9.96 mg/mL, except for the hot water extract from Cordyceps-fermented polished rice and the ethanolic extract from A. camphorata-fermented embryo rice. Total phenol contents of both extracts from mycelia, products, and grain substrates were 2.45−12.26, 3.24−13.13, and 1.15−7.74 mg/g, respectively. Overall, four medicinal mushroom and fungi-fermented products were relatively effective in the antioxidant properties assayed and might be potential antioxidants for application in food products. PB Begell House LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,4f53a14232dd0d51,6b0c14f357c0ca0b.html