Recently, research on natural antioxidants has become increasingly active in various fields. Accordingly, numerous articles on natural antioxidants, including polyphenols, flavonoids, vitamins, and volatile chemicals, have been published. Assays developed to evaluate the antioxidant activity of plants and food constituents vary. Therefore, to investigate the antioxidant activity of chemical(s), choosing an adequate assay based on the chemical(s) of interest is critical. There are two general types of assays widely used for different antioxidant studies. One is an assay associated with lipid peroxidations, including the thiobarbituric acid assay (TBA), malonaldehyde/high-performance liquid chromatography (MA/HPLC) assay, malonaldehyde/gas chromatography (MA/GC) assay, β-carotene bleaching assay, and conjugated diene assay. Other assays are associated with electron or radical scavenging, including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) as...

Antioxidant assays for plant and food components.

http://repositorium.sdum.uminho.pt/bitstream/1822/5522/1/Phytochemistry-Paterson%5b1%5d.pdf

Ganoderma - a therapeutic fungal biofactory.

Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal : individual cap and stipe activity

Antioxidant activity of sulfated polysaccharide fractions extracted from Laminaria japonica

https://bibliotecadigital.ipb.pt/bitstream/10198/840/1/Food%20Chemistry%20103%20413-419.pdf

Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities

Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia

Flavour components and antioxidant properties of several cultivated mushrooms

Ganoderma tsugae Murrill (Ganodermataceae) were available in the form of mature and baby Ling chih, mycelia and fermentation filtrate. From these four forms, hot water extracts were prepared and their antioxidant properties were studied. Hot water extracts from mature and baby Ling chih showed high antioxidant activities (78.5% and 78.2%) at 20 mg/ml, and had EC 50 values of 7.25 and 5.89 mg extract/ml, respectively. EC 50 values in reducing power were 1.12, 1.37, 2.48 and 1.41 mg extract/ml, whereas those in scavenging abilities of 1,1-diphenyl-2-picrylhydrazyl radicals were 0.30, 0.40, 0.72 and 5.00 mg extract/ml for Ling chih, baby Ling chih, mycelia and filtrate, respectively. At 20 mg/ml, scavenging abilities on hydroxyl radicals were in the descending order of Ling chih>baby Ling chih>mycelia>filtrate. Total phenols were the major naturally occurring antioxidant components found in hot water extracts and in the range of 40.86–42.34 mg/g. From EC 50 values obtained, fruit bodies of G. tsugae (Ling chih and baby Ling chih) were good in antioxidant properties, except for the chelating ability on ferrous ions.

Shih-Jeng Huang

Papers

Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia

Flavour components and antioxidant properties of several cultivated mushrooms

Antioxidant properties of hot water extracts from Ganoderma tsugae Murrill

Nonvolatile taste components of agaricus bisporus harvested at different stages of maturity

Antioxidant properties of hot water extracts from Agrocybe cylindracea