http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Antioxidant Activity of Various Extracts from an Edible Mushroom Pleurotus eous
Govindan Sudha,Sabapathy Vadivukkarasi,Rajan Babu Indhu Shree,Ponnusamy Lakshmanan 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.3
Pleurotus eous is a pink edible oyster mushroom cultivated in Coimbatore. The aim of present study was to evaluate antioxidant potential of ethyl acetate, methanol,and hot water extracts from P. eous using various in vitro ROS/RNS generated chemical and biological models. Results demonstrated that the graded-dose (2-50 mg/mL)of various extracts markedly scavenged the DPPH, ABTS,and hydroxyl radicals, and showed metal chelating ability,reducing capacity in Fe3+/ferricyanide complex, and ferric reducing antioxidant power assays. In biological models,different extracts were found to inhibit lipid peroxidation in brain and liver homogenate. Total antioxidant activity was high in methanolic extract. Hot water extract showed higher amount of total phenol and methanolic extract showed higher amount of flavonoid as compared to other extracts. Based on EC50 values it can be concluded that the various extracts from P. eous were good in antioxidant properties with methanol and ethyl acetate extracts being more effective. The results of this study showed that various extracts could serve as natural antioxidants owing to their significant antioxidant activity.