Antioxidant and free radical scavenging activities of edible mushrooms

Hui Yin Fu, Den En Shieh, Chi Tang Ho

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The antioxidative potency of commercially available mushrooms in Taiwan was studied. The free radical scavenging activities of these mushrooms were demonstrated by using the DPPH method. The antioxidative activities of ethanol extracts of various mushrooms in an emulsified corn oil (o/w) system at 60C were compared. The addition of test compounds in corn oil emulsions significantly extended the induction period of lipid oxidation. The order of inhibitory activity of mushroom extracts on oxidation in emulsion system was Agaricus bisporus > Hypsizigus marmoreus > Volvariella volvacea > Flammulina velutipes > Pleurotus eryngii > Pleurotus ostreatus > Hericium erinaceus > Lentinula edodes. In the thermal oxidative stability test, using lard, the order of antioxidative activity of test materials showed similar tendencies, except for the extract of Lentinula edodes.

Original languageEnglish (US)
Pages (from-to)35-43
Number of pages9
JournalJournal of Food Lipids
Issue number1
StatePublished - Jan 1 2002

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)

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