시판버섯의 부위별 항산화능과 유비퀴논 함량

Abstract

Antioxidant properties and antioxidant compound contents in different parts of 14 commercial mushrooms were evaluated. Methanolic extracts from the entire mushroom, the pileus and the stipe, separately, were screened for their DPPH and ABTS free radical scavenging activities. Total ubiquinones (Coenzyme Qs; CoQs), total phenolic, and flavonoid contents were determined, in order to assess the extract’s antioxidant activity. The portion of the mushroom selected had an effect on the results, with pileus methanolic extract exhibiting the greatest antioxidant effect (p<0.05). The analyzed mushrooms contained powerful antioxidants such as phenols (144.5～536.6 mg of gallic acid equivalents, mg GAE/100 g of dried weight, dw), flavonoids (3.7～31.2 mg of quercetin equivalents, mg QE/100 g dw) and ubiquinones (65.6～485.1 μg/100 g dw). Content of CoQ9 and CoQ10 in the 14 commercial mushrooms varied from 23.1 to 256.2 μg/100 g and from 16.1 to 238.3 μg/100 g, respectively. Phellinus linteus showed the highest antioxidant activity among all species due to the contribution of antioxidants such as phenols (530.5 mg GAE/100 g dw) and ubiquinones (308.8 ug/100 g dw). A positive linear correlation was demonstrated between free radical scavenging activity and total phenolic (R2=0.79) and ubiquinone (R2=0.59) contents in the pileus of mushrooms (p<0.05). Our data indicate that commercial mushrooms have potential as dietary sources of CoQs and phenolic antioxidants.