Title of article :
Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor
Author/Authors :
KOZARSKI J، نويسنده , , Maja and Klaus، نويسنده , , Anita and Niksic، نويسنده , , Miomir and Vrvi?، نويسنده , , Miroslav M. and Todorovi?، نويسنده , , Nina and Jakovljevi?، نويسنده , , Dragica and Van Griensven، نويسنده , , Leo J.L.D.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2012
Pages :
10
From page :
144
To page :
153
Abstract :
Antioxidant activities of polysaccharide extracts of four of the most widely known mushrooms often used in medicinal applications as well as in tea and food, namely Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor, were studied. G. applanatum and L. edodes extracts were the strongest DPPH scavengers, i.e. EC50 < 0.1 mg/mL. G. applanatum extract had the highest chelating ability of ferrous ion (EC50 = 3.58 mg/mL), inhibition of lipid peroxidation (EC50 = 2.07 mg/mL) and had the highest reducing power, EC50 = 0.18. All four polysaccharide extracts showed a strong correlation between the reducing power and the total amount of phenols and α-glucans; no such correlation was found between the reducing power and the amount of total polysaccharides and proteins. The extracts contained a mixture/complex of polysaccharides, proteins and polyphenols, still present after hot water treatment, ethanol precipitation and dialysis. Glucose was the prevalent monosaccharide of all polysaccharides and samples contained both α- and β-glucans. Total glucan contents varied considerably, i.e. from 35% for G. applanatum to 83% for G. lucidum. Uronic acid was found in the G. applanatum polysaccharides. Fourier transform infrared (FT-IR) analysis showed strong aromatic and ester peaks next to the different sugar and polysaccharide signals.
Keywords :
Shiitake , Relationship between food and medicine , Polysaccharides , Proteins , antioxidant , mushrooms , Reducing power , Food Composition , Food analysis , Phenols
Journal title :
Journal of Food Composition and Analysis
Serial Year :
2012
Journal title :
Journal of Food Composition and Analysis
Record number :
2169166
Link To Document :
بازگشت