Journal of Food, Agriculture and Environment

Vol 7, Issue 1,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Antioxidant properties and antioxidant components of extracts from mushroom Ganoderma sinensis


Rong-Yao Zeng 1, 2, Xia Luo 3, Wei Wei 1, 3, Meng-Yao Yu 3, Rui-Tao He 1, Xiao-Ping Zhang 1*, Lin-Yong Zheng 1, 2, 4*

Recieved Date: 2008-09-02, Accepted Date: 2008-12-20


Ganoderma sinensis (Zi Ling zhi) is an endemic mushroom in China, which has been used as medicine or food for centuries, particularly in Asian countries. G. sinensis is available in form of log-cultivated and sawdust-cultivated fruit bodies, solid-fermented products (SFP) and liquid-fermentation mycelia. Based on these four forms derived by Ganoderma sinensis, methanolic and hot water extracts were prepared and then their antioxidant properties were investigated. Moreover, antioxidant components in both two extracts, including ascorbic acid, tocopherols, β-carotene and total phenols, were analyzed. Both two extracts from the four forms of G. sinensis showed high antioxidant activities of 69.69-99% at 20 mg/ml (mg extract /ml) and low EC50 values of 0.95-10.00 mg/ml (mg extract/ml). EC50 values in reducing power of both two extracts from the four forms of G. sinensis were in the range of 0.16-9.23 mg/ml. At 20 mg/ml, both two extracts from the four forms scavenged 2,2-diphenyl-1-picrylhydrazyl (DPPH) by 93.83%, except for hot water extracts from SFP being scavenging ability of 71.98%. Both two extracts could scavenge hydroxyl radicals, while the scavenging activity of hot water extracts from mycelia increased to 97.94% at 20 mg/ml. Total phenols in both two extracts from four forms were the major naturally occurring antioxidant components at the range of 19.76-60.36 mg/g. Due to low EC50 values of the G.sinensis, it could be developed as a new dietary supplement and functional food.


Ganoderma sinensis, antioxidant activity, reducing power, scavenging ability, antioxidant components

Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 1
Category: Food and Health
Pages: 75-82

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