Analysis of Nutritional Components and Antioxidant Activity in Vitro of Extracts from Ganoderma resinaceum

Abstract

In order to further explore the nutritional components and antioxidant capacity of G. resinaceum extract,G. lucidum was used as a control in this study. First,distilled water and 55% ethanol were used to extract the corresponding water extracts and alcohol extracts,and then the total sugar and total triterpene content in the four extracts were determined by the phenol-sulfuric acid method and the vanillin-glacial acetic acid method,respectively. Next the content of free amino acids was determined by the L-8900 automatic amino acid analyzer. Finally,the 2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate)(ABTS),1,1-diphenyl-2-picrylhydrazyl(DPPH),and hydroxyl radical scavenging capacity of 4 kinds of extracts were measured. The results showed that the total sugar content in the water extract of G. lucidum and G. resinaceum were significantly higher than the corresponding alcohol extract(P 0.05). The content of total triterpenes in alcohol extracts of G. resinaceum was significantly higher than that of the other three extracts(P<0.05),reaching 25.37 mg/g,but the triterpene content of the water extract was the lowest,only 1.30 mg/g. The highest content of free essential amino acid in G. resinaceum water extract was 45.542 mg/g,while the content of G. lucidum water extract was the lowest(2.381 mg/g). G. resinaceum had the highest scavenging rates of ABTS,DPPH and hydroxyl radicals,which were 54.48%,24.42% and 10.32%,respectively. It indicated that G. resinaceum had strong antioxidant capacity. This study can provide a theoretical basis for the further development and application of G. resinaceum.