Antioxidant properties and antioxidant compounds of various extracts from the edible basidiomycete Grifola frondosa (Maitake)

Molecules. 2011 Apr 15;16(4):3197-211. doi: 10.3390/molecules16043197.


Grifola frondosa is an edible mushroom currently available in Taiwan. Ethanolic, cold-water and hot-water extracts were prepared and their antioxidant properties were investigated. At 1 mg/mL, G. frondosa T1 and T2 cold-water extracts showed high reducing powers of 1.02 and 0.50, respectively. Chelating abilities on ferrous ions of G. frondosa T1 and T2 were higher for cold-water extracts than for ethanolic and hot-water extracts. For the scavenging ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, G. frondosa T1 and T2 extracts were effective in the following order: ethanolic > hot-water > cold-water. The G. frondosa hot-water extract showed high scavenging ability on superoxide anions. Total phenols, flavonoids, ascorbic acid and α-tocopherol are the major antioxidant components found in the various G. frondosa extracts. Based on EC(50) values (<20 mg/mL) obtained, the various extracts from G. frondosa investigated in this study display potent antioxidative properties.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Antioxidants / pharmacology*
  • Catalase / metabolism
  • Free Radical Scavengers / pharmacology*
  • Glutathione / metabolism
  • Glutathione Peroxidase / metabolism
  • Glutathione Reductase / metabolism
  • Grifola / chemistry*
  • Inhibitory Concentration 50
  • Xanthine Oxidase / metabolism


  • Antioxidants
  • Free Radical Scavengers
  • Catalase
  • Glutathione Peroxidase
  • Xanthine Oxidase
  • Glutathione Reductase
  • Glutathione