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Evaluation of total antioxidant capacity of wild edible mushrooms in Yangzhou based on nano silver modified manganous oxide nanozyme
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Feng CHEN1, Su-Hui TAN2, Lu GAO2, Yi LI2, Xue-Chao XU2, *
Journal of Food Safety & Quality | 2025, 16(6) : 239 - 246
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Journal of Food Safety & Quality | 2025, 16(6): 239-246
• Special Topic: Application of Enzyme Technology in Food Engineering •
Evaluation of total antioxidant capacity of wild edible mushrooms in Yangzhou based on nano silver modified manganous oxide nanozyme
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Feng CHEN1, Su-Hui TAN2, Lu GAO2, Yi LI2, Xue-Chao XU2, *
Affiliations
  • 1. Hanjiang District Agricultural Technology Promotion Center, Yangzhou 225127, China
  • 2. School of Food Science and Engineering, Yangzhou University, Yangzhou 225009, China
Published: 2025-03-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241115004
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Objective To develop a colorimetric analysis method based on nanozymes, rapidly evaluate the total antioxidant capacity of wild edible mushrooms (Auricularia cornea, Flammulina filiformis, and Pleurotus ostreatus) in Yangzhou. Methods Nano silver modified manganous oxide (Mn/Ag NPs) nanozyme was prepared by the hydrothermal method, and its microstructure was confirmed by various characterization methods. The total antioxidant capacity of 3 kinds of wild edible mushrooms were extracted using different solvents, and their total antioxidant capacity were evaluated by the colorimetric analysis method based on Mn/Ag NPs nanozyme. In addition, the evaluation results were verified using the commercial 2,2’-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) kit. Results The colorimetric analysis method based on Mn/Ag NPs nanozyme achieved the rapid evaluation of the total antioxidant capacity of wild edible mushrooms in Yangzhou. Total antioxidant activity was Pleurotus ostreatus>Flammulina filiformis>Auricularia cornea. Extraction efficiency of solvent was ultrapure water>mixed solvent>ethanol>ethyl acetate. Conclusion The colorimetric analysis method based on Mn/Ag NPs nanozyme can rapidly evaluate the total antioxidant capacity of wild edible mushrooms in Yangzhou.

wild edible mushrooms  /  total antioxidant capacity  /  nano silver modified manganous oxide nanozyme  /  colorimetric reaction  /  convenient evaluation
Feng CHEN, Su-Hui TAN, Lu GAO, Yi LI, Xue-Chao XU. Evaluation of total antioxidant capacity of wild edible mushrooms in Yangzhou based on nano silver modified manganous oxide nanozyme[J]. Journal of Food Safety & Quality, 2025 , 16 (6) : 239 -246 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241115004
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Year 2025 volume 16 Issue 6
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241115004
  • Receive Date：2024-11-15
  • Online Date：2025-07-19
  • Published：2025-03-25
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  • Received：2024-11-15
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    1. Hanjiang District Agricultural Technology Promotion Center, Yangzhou 225127, China
    2. School of Food Science and Engineering, Yangzhou University, Yangzhou 225009, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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