Antioxidant properties of ethanolic extracts from culinary-medicinal button mushroom Agaricus bisporus (J. Lange) Imbach (Agaricomycetideae) harvested at different stages of maturity

International Journal of Medicinal Mushrooms

Volumn 10, Issue 2, 2008, Pages 127-137

  Tsai, Shu Yao ^a   Wu, Tsai Ping ^b   Huang, Shih Jeng ^c   Mau, Jeng Leun ^b  

^a ASIA UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^c CHUNG CHOU INSTITUTE OF TECHNOLOGY   (Taiwan)

Author keywords

Agaricus bisporus; Antioxidant activity; Antioxidant components; Chelating ability; Edible mushrooms; Medicinal mushrooms; Reducing power; Scavenging ability

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; ALKADIENE; ASCORBIC ACID; FERROUS ION; PHENOL DERIVATIVE; TOCOPHEROL DERIVATIVE;

AGARICOMYCETIDEAE; AGARICUS BISPORUS; ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; CONTROLLED STUDY; FRUITING BODY; HARVEST; MATURITY; MUSHROOM; NONHUMAN;

AGARICUS BISPORUS; BASIDIOMYCOTA;

EID: 42249115686     PISSN: 15219437     EISSN: None     Source Type: Journal    
DOI: 10.1615/IntJMedMushr.v10.i2.30     Document Type: Article

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