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Determination of chemical composition and antioxidant properties of a novel wild edible mushroom
Fu, ZY (Fu, Zhenyan); Wang, JB (Wang, Jianbao); Aisa, H (Aisa, Hajiakber)
2016
Source PublicationTOXICOLOGICAL AND ENVIRONMENTAL CHEMISTRY
ISSN0277-2248
Volume98Issue:3-4Pages:439-449
Abstract

The Yanqi black mushroom is a new wild mushroom resource distributed in Central Asia and in China, it is only present in Xinjiang Province. The goal of this study was to determine the chemical composition and antioxidant properties of this mushroom. Based on dry weight, Yanqi black mushroom contained 15.1% ash, 1.68% fat, 1.09% crude polysaccharide, 34.15% protein, 19.62% amino acid, 6.98% essential amino acid, 3.51% mannitol, and 0.75% total phenols. Further, linoleic acid accounted for 87.3% of total fatty acid. The amino acids Glu, Ala, Leu, and Phe amounted to 4.13%, 1.84%, 1.28%, and 0.96% respectively. Methanol extracts were able to scavenge 2,2-diphenyl-1-picrylhydrazyl (DPPH) by 97% at 1.2 mg/ml and 2,2-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid diammonium salt (ABTS(+)) by 99.62% at 0.64 mg/ml. EC50 values for anti-oxidation in the presence of DPPH and ABTS(+) were 0.127 mg/ml and 0.119 mg/ml, respectively. In summary, Yanqi black mushroom was not only a high-protein and low-fat health food but also a natural antioxidant resource.

KeywordYanqi Black Mushroom Chemical Compositions Phenols Antioxidant Property
DOI10.1080/02772248.2015.1123487
Indexed BySCI
WOS IDWOS:000376161600012
Citation statistics
Cited Times:1[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.xjipc.cas.cn/handle/365002/4699
Collection资源化学研究室
Corresponding AuthorFu, ZY (Fu, Zhenyan); Aisa, H (Aisa, Hajiakber)
Affiliation1.Chinese Acad Sci, Xinjiang Tech Inst Phys & Chem, Dept Plant Resources Chem, Urumqi, Peoples R China
2.Agr Bur Sanming Fujian Prov, Sanming, Peoples R China
Recommended Citation
GB/T 7714
Fu, ZY ,Wang, JB ,Aisa, H . Determination of chemical composition and antioxidant properties of a novel wild edible mushroom[J]. TOXICOLOGICAL AND ENVIRONMENTAL CHEMISTRY,2016,98(3-4):439-449.
APA Fu, ZY ,Wang, JB ,&Aisa, H .(2016).Determination of chemical composition and antioxidant properties of a novel wild edible mushroom.TOXICOLOGICAL AND ENVIRONMENTAL CHEMISTRY,98(3-4),439-449.
MLA Fu, ZY ,et al."Determination of chemical composition and antioxidant properties of a novel wild edible mushroom".TOXICOLOGICAL AND ENVIRONMENTAL CHEMISTRY 98.3-4(2016):439-449.
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