Antioxidant Capacity of Different Solvent Extracts from Ge-riched Auricularia auricula Mycelium in Vitro

被引：0
|
作者：
Zhu Y. [1 ]
Wang W. [1 ]
Wang J. [1 ]
Zhu Y. [1 ]
Zhang Y. [2 ]
Xu X. [1 ]
Dai Y. [1 ]
机构：
[1] College of Food and Biology Engineering, Xuzhou University of Technology, Jiangsu Research Center of Food and Biology Process Engineering Technology, Jiangsu Key Construction Laboratory, Food Resource Development and Quality Safe, Xuzhou
[2] Nanjing University of Chinese Medicine, Nanjing
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 08期
关键词：
antioxidant activity; Auricularia auricula; different solvent; extract; flavone; organic germanium; polyphenol; polysaccharide;
D O I：
10.13386/j.issn1002-0306.2023070197
中图分类号：
学科分类号：
摘要：
In order to explore the antioxidant ability of different solvent extracts of Ge-riched Auricularia auricular mycelium in vitro, the Ge-riched A. auricular mycelium was extracted by water, 70% ethanol and ethyl acetate. The scavenging ability of different extracts on superoxide anion free radical, hydroxyl free radical and DPPH free radical were compared. The comprehensive antioxidant capacity of different solvent extracts was evaluated by subordinate function value, and the correlation between substance content and antioxidant capacity were analyzed. The results showed that the content of organic Ge in Ge-riched A. auricular mycelium was 542.83 μg/g. The extraction rate and substance content of different solvent extracts were different, the extraction rate of water extract and ethanol extract was higher, the polysaccharide content of water extract was the highest, and the polyphenol and flavonoid content of ethyl acetate extract was the highest. Different solvent extracts had certain scavenging ability on free radicals， and the extract concentration increased with the increase. Water extract had the strongest scavenging rate of superoxide anion free radical， when the extract concentration was 9 mg/mL, the highest clearance rate was 43.32%. 70% ethanol extract had the best scavenging effect on hydroxyl free radical and DPPH free radical. When the extract concentration was 9 mg/mL, the scavenging rate was 70.10% and 76.99%, respectively. Polysaccharides, polyphenols and flavonoids all played different roles in scavenging free radicals, and ethanol extract had the strongest comprehensive antioxidant capacity. The contents of polysaccharides, polyphenols and flavonoids were significant (P<0.05) positively correlated with DPPH free radical clearance. The content of polyphenol in 70% ethanol extract was significant (P<0.05) positively correlated with the scavenging rate of hydroxyl radical. The scavenging rate of superoxide anion radical was significantly (P<0.05) affected by polysaccharides, polyphenols and flavonoids. Ge-riched A. auricular mycelium contained a high content of organic Ge, the extract had a certain ability to clear free radicals, and had good antioxidant properties. This study would have a certain guiding significance for the development of Ge-riched A. auricular functional food. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：21 / 28
页数：7
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