Characterization of the radical scavenging activities of mushroom extracts by electron spin resonance spin trapping method

Abstract

Using Electron Spin Resonance Spectroscopy (ESR), we examined the hydroxyl and superoxide radical scavenging activities of four kinds of mushrooms under various pH and boiling conditions. These radical scavenging activities of mushrooms were changed according to the pH condition. Grifola gargal showed the highest hydroxyl radical scavenging activity. Hydroxyl radical scavenging activities increased with boiling. However, superoxide radical scavenging activities of the sample extracted with a 0.1 M acetate buffer (pH 6.0) or distilled water tended to show a higher value. Further, the superoxide radical scavenging activities decreased with boiling. There were no significant differences between the values of hydroxyl radical scavenging activity and those of superoxide radical scavenging activity. We concluded that several radical scavengers were contained in the mushrooms.