Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake)

• Main Authors: Kaun-Tzer Wu, Cheng-Fang Tsai, Li-Hui Hsieh, Jan-Ying Yeh
• Format: Article
• Language: English
• Published: MDPI AG 2011-04-01
• Series: Molecules
• Subjects: antioxidant property; antioxidant components; Grifola frondosa; mushroom
• Online Access: http://www.mdpi.com/1420-3049/16/4/3197/

Grifola frondosa is an edible mushroom currently available in Taiwan. Ethanolic, cold-water and hot-water extracts were prepared and their antioxidant properties were investigated. At 1 mg/mL, G. frondosa T1 and T2 cold-water extracts showed high reducing powers of 1.02 and 0.50, respectively. Chelating abilities on ferrous ions of G. frondosa T1 and T2 were higher for cold-water extracts than for ethanolic and hot-water extracts. For the scavenging ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, G. frondosa T1 and T2 extracts were effective in the following order: ethanolic > hot-water > cold-water. The G. frondosa hot-water extract showed high scavenging ability on superoxide anions. Total phenols, flavonoids, ascorbic acid and α-tocopherol are the major antioxidant components found in the various G. frondosa extracts. Based on EC50 values (