Antioxidant Properties of Extracts from Chroogomphis rutillus

Hong Fang Ji; Ling Wen Zhang; Hai Yan Zhang; Ming Duo Yang; Yuan Zhang

doi:10.4028/www.scientific.net/AMR.183-185.40

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 183-185Antioxidant Properties of Extracts from...

Antioxidant Properties of Extracts from Chroogomphis rutillus

Abstract:

Chroogomphis rutillus is an ectomycorrhizal edible mushroom available in China. The ethanolic, cold water and hot water extracts were prepared and their antioxidant properties studied. At 4 mg/mL, the ethanolic extract showed a high reducing power of 1.561, whereas those of cold water and hot water extracts were 1.161 and 0.808. With regard to the scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals, extracts were effective in the order: ethanolic > cold water > hot water extracts. EC₅₀ values for chelating ability on ferrous ions for ethanolic, cold water and hot water extracts were 15.755, 0.059, and 0.067 mg/mL, respectively. Based on EC₅₀ values, the various extracts from C. rutillus were effective antioxidants.

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Periodical:

Advanced Materials Research (Volumes 183-185)

Pages:

40-44

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.183-185.40

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Online since:

January 2011

Authors:

Hong Fang Ji, Ling Wen Zhang, Hai Yan Zhang, Ming Duo Yang, Yuan Zhang

Keywords:

Antioxidant Properties, Chelating Ability, Chroogomphis rutillus, Reducing Power, Scavenging Ability

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