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건조 방법에 따른 느타리버섯과 새송이버섯 열수추출물의 항산화 활성

Antioxidant Activity of Pleurotus ostreatus and Pleurotus eryngii Hot Water Extracts by Drying Methods

한국식품영양학회지 2020년 33권 1호 p.64 ~ 73
김나미 ( Kim Na-Mi ) - 공주대학교 외식상품학과

박종대 ( Park Jong-Dae ) - 한국식품연구원 가공공정연구단
최윤상 ( Choi Yun-Sang ) - 한국식품연구원 가공공정연구단
이명희 ( Lee Myung-Hee ) - 한국식품연구원 가공공정연구단
성정민 ( Sung Jung-Min ) - 한국식품연구원 가공공정연구단

Abstract


The purpose of this study was to investigate the antioxidant activity and β-glucan content of extracts extracted by varying the temperature at 30, 55 and 80℃ after hot air drying or freeze drying of Pleurotus ostreatus and Pleurotus eryngii. For the analysis antioxidant activity of each mushroom, β-glucan, total phenol, flavonoid contents, and DPPH?ABTS+?Nitrite assay were measured. Also, the β-glucan content, total flavonoid content and ABTS+ scavenging activity increased with freeze drying rather than hot air drying, and increased with increasing extraction temperature in both mushrooms. However, the total phenol and nitrite scavenging activity increased with hot air drying rather than freeze drying, and decreased with increasing temperature in both mushrooms. DPPH scavenging activity was not significant in both mushrooms, but decreased with increasing extraction temperature. Pearson’s correlations between total flavonoid content and antioxidant activities were r=0.719~0.753 (p<0.01). As a result, the β-glucan content, total flavonoid content, and ABTS radical cation scavenging activity were highest during freeze drying and extraction at 80℃. And the highest total phenol content, DPPH radical scavenging activity and nitrite scavenging activity were obtained during hot air drying and extraction at 30℃.

키워드

Pleurotus ostreatus; Pleurotus eryngii; β-glucan contents; antioxidant activity
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