Table 2.
Antioxidant contents of extracts from Boletus edulis.
| Antioxidant components | Extract | |||
|---|---|---|---|---|
| Ethanolic | Methanolic | Hot water | Cold water | |
| Total phenols (mg gallic acid/g extract) | 21.32 ± 3.78 | 18.96 ± 1.74 | 17.22 ± 2.08 | 15.98 ± 0.74 |
| Rosmarinic acid (mg/100 g extract) |
56 ± 0.23 | 28 ± 0.19 | 18 ± 0.2 | 7 ± 0.15 |
| Flavonoids (mg quercetina/g extract) | 116.64 ± 4.87 | 97.5 ± 1.44 | 82.85 ± 2.21 | 61.42 ± 1.6 |
| Anthocyanins(mg cyanidin chloride/100 g extract) | 16.99 ± 0.05 | 11.98 ± 0.11 | 10.49 ± 0.32 | 6.98 ± 0.05 |
| Ascorbic acid (mg/g extract) | 5.07 ± 0.14 | 3.7 ± 0.06 | 1.86 ± 0.34 | 1.3 ± 0.25 |
| β-Carotene (mg/100 g extract) | 0.087 ± 0.002 | 0.004 ± 0.003 | 0.0078 ± 0.001 | 0.0074 ± 0.002 |
| Lycopene (mg/100 g extract) | 0.024 ± 0.002 | — | — | — |
| α-Tocopherol (mg/100 g extract) | — | — | — | — |
| δ-Tocopherol (mg/100 g extract) | 0.075 ± 0.001 | 0.006 ± 0.002 | — | — |
| γ-Tocopherol (mg/100 g extract) | 0.711 ± 0.02 | 0.024 ± 0.001 | 0.008 ± 0.005 | 0.007 ± 0.001 |