Table 3.
Contents of total phenols, total flavonoid, tocopherols, ascorbic acid and polysaccharide of various extracts from Coprinus comatus.
| Antioxidant components | Content (mg/g) | ||
|---|---|---|---|
| Ethanolic | Hot water | ||
| Stipe | Total phenols | 9.71 ± 0.26 a | 3.60 ± 0.64 |
| Total flavonoid | 3.52 ± 0.20 | 0.19 ± 0.02 | |
| α-Tocopherol | 11.1 ± 0.14 | 0.52 ± 0.02 | |
| γ-Tocopherol | 0.20 ± 0.01 | 0.05 ± 0.01 | |
| δ-Tocopherol | 0.45 ± 0.03 | 0.01 ± 0.01 | |
| Ascorbic acid | Nd b | nd | |
| Polysaccharide | 64.4 ± 2.56 | 547 ± 4.63 | |
| Cap | Total phenols | 13.5 ± 1.18 | 20.0 ± 0.44 |
| Total flavonoid | 2.13 ± 0.31 | 1.88 ± 0.39 | |
| α-Tocopherol | 11.0 ± 0.18 | 0.64 ± 0.03 | |
| γ-Tocopherol | 0.29 ± 0.01 | 0.04 ± 0.01 | |
| δ-Tocopherol | 0.62 ± 0.04 | 0.03 ± 0.01 | |
| Ascorbic acid | nd | nd | |
| Polysaccharide | 58.5 ± 3.12 | 269.7 ± 6.64 | |
a Each value is expressed as mean ± S.D. (n=3). b Not detected.