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ANTIOXIDANT PROPERTIES OF COPRINUS COMATUS
Author(s) -
TSAI SHUYAO,
TSAI HUILI,
MAU JENGLEUN
Publication year - 2009
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2009.00224.x
Subject(s) - mushroom , food science , antioxidant , fermentation , mycelium , chemistry , dpph , edible mushroom , ascorbic acid , ec50 , botany , biology , biochemistry , in vitro
Coprinus comatus (Muller: Fries) S.F. Gray (shaggy mane), also called the lawyer's wig mushroom, is currently available in Taiwan for use in the formulation of nutraceuticals and functional foods. The ethanolic and hot water extracts were prepared from C. comatus fruit bodies, mycelia and fermentation filtrate and their antioxidant properties were studied. Ethanolic extracts were more effective than hot water extracts in antioxidant activity using the conjugated diene method and scavenging ability on 1,1‐diphenyl‐2‐picrylhydrazyl radicals, whereas hot water extracts were more effective in reducing power, scavenging ability on hydroxyl radials and chelating ability on ferrous ions as evidenced by values at 50% effective concentration (EC 50 values). Naturally occurring antioxidant components including ascorbic acid (0.04–2.95 mg/g), total tocopherols (0.00–4.94 mg/g) and total phenols (2.26–7.33 mg/g) were found in the extracts and their contents were associated ( r = 0.567–0.829) with EC 50 value of antioxidant properties. Overall, ethanolic extracts from fruit bodies and hot water extracts from mycelia were more effective among the antioxidant properties assayed.PRACTICAL APPLICATIONS Coprinus comatus , the shaggy mane or chicken drumstick mushroom and also known as the lawyer's wig mushroom, is a newly cultivated edible and medicinal mushroom in Taiwan with great application potential. Generally, the production of C. comatus includes a long‐time cultivation in plastic bag for fruit bodies, and a short‐time submerged fermentation for mycelia and fermentation filtrate. Fruit bodies, mycelia and fermentation filtrate could be used as food and food‐flavoring material. Many reports showed that C. comatus fruit bodies exhibited several therapeutic effects. Growing mushroom mycelium in liquid culture on a defined nutrient broth has been a simple and fast alternative method to produce fungal biomass. Accordingly, the ethanolic and hot water extracts were prepared from C. comatus fruit bodies, mycelia and fermentation filtrate and their antioxidant properties were evaluated. Based on the results obtained, both extracts from the three forms of C. comatus showed better antioxidant properties and could be used in the formulation of nutraceuticals and functional foods.