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International Journal of Medicinal Mushrooms
Fator do impacto: 1.423 FI de cinco anos: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN On-line: 1940-4344

Volumes:
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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v10.i2.30
pages 127-137

Antioxidant Properties of Ethanolic Extracts from Culinary-Medicinal Button Mushroom Agaricus bisporus (J. Lange) Imbach (Agaricomycetideae) Harvested at Different Stages of Maturity

Shu-Yao Tsai
Department of Food Nutrition and Health Biotechnology, Asia University, Wufeng, Taichung, Taiwan, Republic of China; Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
Tsai-Ping Wu
Department of Food Science and Biotechnology, National Chung-Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC
Shih-Jeng Huang
Department of Health Food, Chung Chou University of Science and Technology, Yuanlin, Changhua 51003, Taiwan, Republic of China
Jeng-Leun Mau
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China

RESUMO

Agaricus bisporus (I. Lange) Imbach (button mushrooms) were harvested at different stages of maturity and the antioxidant properties of their ethanolic extracts were studied. With regard to EC50 values of antioxidant activities determined by the conjugated diene method, fruiting bodies harvested at stages 1, 4, and 5 were more effective than those at stages 2 and 3. All ethanolic extracts showed comparable reducing power and effective scavenging abilities on l,l-diphenyl-2-picrylhydrazyl (DPPH) radicals. EC50 values were 3.85−6.11 mg/mL, 3.49−78 mg/mL, 0.41−.70 mg/mL, and 9.05−6.20 mg/mL for antioxidant activity, reducing power, scavenging ability on DPPH radicals, and chelating ability on ferrous ions, respectively. The major antioxidant components found in ethanolic extracts were total phenols (9.44 to 10.02 mg/g). Contents of total antioxidant components (ascorbic acid, total tocopherols, and total phenols) were associated with EC50 values of chelating ability on ferrous ions (r = 0.927). Overall, ethanolic extracts from fruiting bodies of A. bisporus harvested at different stages of maturity showed effective antioxidant properties.


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