期刊
FOOD CHEMISTRY
卷 105, 期 4, 页码 1702-1710出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.04.046
关键词
Antrodia camphorata; mycelia; antioxidant activity; scavenging ability; chelating ability; antioxidant components; gamma-irradiation
The mycelia of Antrodia camphorata (Chang & Chou) Wu, Ryvarden & Chang were irradiated with gamma rays at doses of 2.5, 5, 10, 15 and 20 kGy and the antioxidant properties of the methanolic extracts were studied. At 2.5 mg/ml, antioxidant activities of methanolic extracts from 10 to 20 kGy-irradiated mycelia were significantly higher than those of the non-irradiated control. Reducing powers of methanolic extracts from unirradiated and 0.5-7.5 kGy-irradiated mycelia were comparable except for the 20 kGy-irradiated mycelia. At 2.5 mg/ml, all methanolic extracts showed excellent scavenging abilities of 92.3-103% on DPPH radicals. Scavenging abilities of methanolic extracts from 2.5 to 20 kGy irradiated mycelia were better than that of the unirradiated control at 10 mg/ml. With irradiation at 5-20 kGy, mycelia possessed higher chelating ability on ferrous ions than did the unirradiated control. The EC50 values were below 15 mg/ml, except for values of scavenging ability of the unirradiated control on hydroxyl radicals. Total phenols were the major naturally occurring antioxidant components found in the range of 13.0-15.5 mg/g. In summary, gamma-irradiation not only maintained the antioxidant properties of mycelia but also enhanced the antioxidant properties to some extent. (c) 2007 Elsevier Ltd. All rights reserved.
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