46C-11 |
Antioxidant properties of methanolic extracts from Agrocybe cylindracea |
S. J. HUANG1, S. Y. Tsai, and J. L. Mau. (1) Department of Food Science, National Chung-Hsing University, 250 Kuokuang Road, Taichung, 40227, Taiwan Agrocybe cylindracea (DC: Fr.) Mre. (black poplar mushroom) is newly cultivated mushroom in Taiwan and has become increasingly popular recently, due to their delicious taste and unique texture. Fruit bodies of this mushroom are found to be medically active in several therapeutic effects such as antitumor, antifungal, nerve tonic, hypercholesterolemia and hyperlipidemia. However, the antioxidant properties of this mushroom are unknown. Our objective was to study and compare the antioxidant properties of methanolic extracts from A. cylindracea fruit bodies, mycelia and filtrate from the submerged culture. Samples of A. cylindracea were lyophilized, ground and extracted twice with methanol at the ratio of 1:10 (w/v) at 25 C overnight. The combined methanolic extracts were rotary evaporated to dryness and redissolved in methanol for assays of antioxidant attributes. Antioxidant properties assayed included antioxidant activity in the conjugated diene method, reducing power, scavenging effect on 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical and chelating effect on ferrous ion. For all methanolic extracts, fruit bodies showed an excellent antioxidant activity (90.2%) at 10 mg/mL, higher than those of mycelia and filtrate (42.1 and 79.7%, respectively). At 5 mg/mL, reducing powers were in the order of fruit bodies (0.99) > filtrate (0.50) > mycelia (0.35). At 5 mg/mL, scavenging effects were in the similar order of fruit bodies (93.8%) > filtrate (74.2%) > mycelia (61.8%). At 5 mg/mL, all methanolic extracts showed excellent chelating effects and were 90.6, 84.6 and 96.3% for fruit bodies, mycelia and filtrate, respectively. These results showed that the methanolic extract from A. cylindracea fruit bodies possesses excellent antioxidant properties. The methanolic extract of filtrate from the submerged culture was also high in antioxidant properties. Therefore, the use of fruit bodies as food or antioxidant supplement would be beneficial.
Session 46C, Food Chemistry: Lipids, antioxidants and emulsifiers
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