| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1189345 | Food Chemistry | 2007 | 9 Pages |
The mycelia of Antrodia camphorata (Chang & Chou) Wu, Ryvarden & Chang were irradiated with gamma rays at doses of 2.5, 5, 10, 15 and 20 kGy and the antioxidant properties of the methanolic extracts were studied. At 2.5 mg/ml, antioxidant activities of methanolic extracts from 10 to 20 kGy-irradiated mycelia were significantly higher than those of the non-irradiated control. Reducing powers of methanolic extracts from unirradiated and 0.5–7.5 kGy-irradiated mycelia were comparable except for the 20 kGy-irradiated mycelia. At 2.5 mg/ml, all methanolic extracts showed excellent scavenging abilities of 92.3–103% on DPPH radicals. Scavenging abilities of methanolic extracts from 2.5 to 20 kGy irradiated mycelia were better than that of the unirradiated control at 10 mg/ml. With irradiation at 5–20 kGy, mycelia possessed higher chelating ability on ferrous ions than did the unirradiated control. The EC50 values were below 15 mg/ml, except for values of scavenging ability of the unirradiated control on hydroxyl radicals. Total phenols were the major naturally occurring antioxidant components found in the range of 13.0–15.5 mg/g. In summary, γ-irradiation not only maintained the antioxidant properties of mycelia but also enhanced the antioxidant properties to some extent.
