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International Journal of Medicinal Mushrooms
IF: 1.423 5-Year IF: 1.525 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Print: 1521-9437
ISSN Online: 1940-4344

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v11.i3.50
pages 259-268

Antioxidant Properties of Novel Solid-State Fermented Culinary-Medicinal Mushroom and Fungi Products

Chih-Hung Liang
Department of Nutrition and Health Science, Chungchou Institute of Technology, Yuanlin, Changhua 51003, Taiwan, ROC; Department of Food Science, Tunghai University, Taiwan, R.O.C.
Yu-Ling Lee
Department of Food Science, Central Taiwan University of Science and Technology, Taichung 40601, Taiwan, ROC
Hui-Ching Kuo
Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung 40227, Taiwan, ROC
Tsai-Ping Wu
Department of Food Science and Biotechnology, National Chung-Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC
Shao-Yu Jian
Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung 40227, Taiwan, ROC
Wan-Lih Huang
Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung 40227, Taiwan, ROC

ABSTRACT

Four culinary-medicinal fungi and mushrooms (Cordyceps sinensis, Termitomyces albuminosus, Antrodia camphorata, and A. salmonea) were individually inoculated into different cooked grains, and new products were formed after fungal fermentation and their antioxidant properties studied. The effectiveness of ethanolic extracts in antioxidant activities was in the descending order: the grains > products > mycelia. EC50 values of the hot water extract from four products in reducing power were 2.14-10.11 mg/mL, whereas those of the ethanolic extracts were 2.56−71.34 mg/mL. With regard to scavenging ability, all EC50 values of both extracts from 12 samples were less than 13 mg/mL, except for the hot water extract from A. camphorata mycelium. EC50 values of both extracts from four products in chelating ability were 1.50−9.96 mg/mL, except for the hot water extract from Cordyceps-fermented polished rice and the ethanolic extract from A. camphorata-fermented embryo rice. Total phenol contents of both extracts from mycelia, products, and grain substrates were 2.45−12.26, 3.24−13.13, and 1.15−7.74 mg/g, respectively. Overall, four medicinal mushroom and fungi-fermented products were relatively effective in the antioxidant properties assayed and might be potential antioxidants for application in food products.


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