Antioxidant properties of hot water extracts from Agrocybe cylindracea

Abstract

Agrocybe cylindracea (DC: Fr.) Mre. was available in the form of fruit bodies, mycelia and fermentation filtrate. From these three forms, hot-water extracts were prepared and their antioxidant properties were studied. Antioxidant activities of hot-water extracts from fruit bodies, mycelia and filtrate were 63.6%, 81.6% and 56.8% at 20 mg ml −1, respectively. EC 50 values in reducing power were 2.72, 3.97 and 3.09 mg ml −1 whereas those in scavenging abilities of 1,1-diphenyl-2-picrylhydrazyl radicals were 0.62, 1.66 and 0.82 mg ml −1 for fruit bodies, mycelia and filtrate, respectively. At 20 mg ml −1, the scavenging abilities of hydroxyl radicals were 80.1%, 57.0% and 54.3% for fruit bodies, mycelia and filtrate, respectively. With regard to EC 50 values in chelating abilities on ferrous ions, the hot-water extract from filtrate was better than that from mycelia. Total phenols were the major naturally occurring antioxidant components found in hot-water extracts and in the range of 23.74–30.16 mg g −1. From EC 50 values obtained, it can be concluded that hot-water extracts from three forms of A. cylindracea were good in antioxidant properties.