[#2011-08] Antioxidant Properties and Antioxidant Compounds of Various Extracts from the Edible Basidiomycete Grifola Frondosa (Maitake), Jan-Ying Yeh et al.

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

Jan-Ying Yeh ¹, Li-Hui Hsieh ¹, Kaun-Tzer Wu ² and Cheng-Fang Tsai 1,*

1 Department of Biotechnology, Asia University, Wufeng, Taichung County 41354, Taiwan

2 Department of Plant Pathology, Agricultural Research Institute, Wufeng, Taichung County 41301, Taiwan

 

Abstract: Grifola frondosa ( maitake ) 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 (<20 mg/mL) obtained, the various extracts from G. frondosa investigated in this study display potent antioxidative properties.