Antioxidant properties of extracts from a white mutant of the mushroom Hypsizigus marmoreus |
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| Institution: | 1. Department of Botany, North Orissa University, Takatpur, Baripada 757003, Odisha, India;2. Department of Biotechnology, College of Engineering and Technology, Biju Patnaik University of Technology, Bhubaneswar 751003, Odisha, India;1. Laboratory of Glycobiology, Department of Biochemistry, CB, Federal University of Rio Grande do Norte, Av. Salgado Filho 3000, Bairro L. Nova, CEP 59072-970 Natal, RN, Brazil;2. Laboratory of Mycology, Department of Botany, Zoology and Ecology, Federal University of Rio Grande do Norte, Av. Salgado Filho 3000, Bairro L. Nova, CEP 59072-970 Natal, RN, Brazil;3. Institute of Chemistry, Federal University of Rio Grande do Norte, Av. Salgado Filho 3000, Bairro L. Nova, CEP 59072-970 Natal, RN, Brazil;1. Laboratory of Neuromotor Control and Learning, Shenzhen University, Shenzhen, China;2. Institute of Affective and Social Neuroscience, Shenzhen University, Shenzhen, China |
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| Abstract: | A white mutant of Hypsizigus marmoreus (Peck) Bigelow (Tricholomataceae) is a new edible mushroom currently available in Taiwan. The ethanolic and hot water extracts were prepared from fruit bodies and mycelia and their antioxidant properties studied. In addition to EC50 values in scavenging abilities on hydroxyl radicals, almost EC50 values were less than 10 mg/mL indicating that these extracts were effective in antioxidant properties assayed. The major antioxidant components found in hot water extracts were total phenols (10.01–13.14 mg/g) and those in ethanolic extracts were total tocopherols (33.33–10.92 mg/g). Correlations of contents of total antioxidant components and total tocopherols (plus β-carotene) with EC50 values of antioxidant activity, reducing power, scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals and chelating ability on ferrous ions were established (r=0.445–0.940), whereas the correlation of total phenol content was established only with that of scavenging ability on hydroxyl radicals (r=0.882). |
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