한국지역사회생활과학회지 (The Korean Journal of Community Living Science)

  • 제23권3호
  • /
  • Pages.245-254
  • /
  • 2012
  • /
  • 1229-8565(pISSN)
  • /
  • 2287-5190(eISSN)
한국지역사회생활과학회 (The Korean Society of Community Living Science)
권호 표지
DOI QR코드

DOI QR Code

표고버섯 분말을 첨가한 천연 조미료 추출물의 주요성분 및 항산화 효과

Component Analysis and Antioxidant Activity of Natural Seasoning Using Shiitake(Lentinus edodes) Powder

  • 투고 : 2012.05.30
  • 심사 : 2012.08.06
  • 발행 : 2012.09.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was performed to determine the component analysis and measurements of antioxidant activities from natural seasoning containing Lentinus edodes powder (NSLP) in order to detect the biological activities and develop novel functional resources. It was extracted with 70% ethanol and then further fractionated to hexane, chloroform, ethyl acetate, butanol and water. Methods used in this experiment were measured to examine total polyphenol contents and total flavonoid contents, reducing power and Superoxide dismutase-like activity. Composition analysis were highly composed of carbohydrate as 44.1%. The minerals of different organics were highly composed of sodium as 5,073 mg/100g. There were seventeen total amino acids in NSLP. The glutamic acid content was high up to 16.9 mg/g and aspartic acid, lysine, leucine, alanine were followed. Predominant fatty acid was linoleic acid (62.7%) in NSLP. Contents of total polyphenols in butanol fraction from NSLP were 16.38 mg/100mL. While overall butanol fraction have higher reducing power than ethanol extract, after the addition of 400 ${\mu}g/mL$ butanol fraction, auto oxidation of pyrogallol decreased to 83.62% as a result of superoxide dismutase-like activity. A positive correlation was observed between total polyphenol, flavonoid and antioxidant activities.

키워드

참고문헌

  1. AOAC(1995) Official methods for analysis. 16th ed., Association of Official Analytical Chemists, Washington, D.C., Ch. 27, 31.
  2. Cha WS, Lee MY, Cho BS, Park SY(2004) A study on the composition of seasoning using Lentinus edodes. J Life Sci 14, 829-833. https://doi.org/10.5352/JLS.2004.14.5.829
  3. Cheung LM, Cheung PCK, Ooi VEC(2003) Antioxidant Activity and Total Phenolics of Edible Mushroom Extracts. Food Chem 81, 249-255. https://doi.org/10.1016/S0308-8146(02)00419-3
  4. Folin O, Denis W(1912) On Phospaotungastic-phosohomdybdic Compounds as Color Reagents. J Biol Chem 12, 239-249.
  5. Hong JS, Kim TY(1988) Contents of free-sugars and free sugar alcohols in Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus. Korean J Food Sci Technol 20, 459-462.
  6. Hwang KH, Kim HK, Han YN(1997) Inhibitory activity of edible mushrooms on the tissue thromboplastin. Korean J Food Sci Technol 132, 161-166.
  7. Kang MY, Kim SY, Yun HJ, Nam SH(2004) Antioxidative activity of the extracts from browned oak mushroom(Lentinus edodes) with unmarketable quality. Korean J Food Sci Technol 36, 648-654.
  8. Kim SK, Byun HG, Jeon YJ, Joo DS, Kim JB(1999) Development of natural seasoning using desalinated tuna boiled extract. J Korean Fish Soc 32, 75-82.
  9. Kim WJ, Bae TJ, Choi JD, Choi JH, Ahn MH(1994) A study of exploiting raw material of seasoning by using fish and shells. J Korean Fish Soc 27, 259-264.
  10. Kwon JH, Byun MW, Cho HO, Kim YJ(1987) Effect of chemical fumigant and ${\lambda}$-rays on the physicochemical properties of dried oak mushrooms. Korean J Food Sci Technol 19, 273-278.
  11. Lee EH, Jo SY, Cha WJ, Park HS, Kwon CS(1984) Studies on the processing of krill sauce. J Korean Soc Food Sci Nutr 13, 97-106.
  12. Lee GD, Chang HG, Kim HK(1997) Antioxidative and nitrite-scavenging activities of edible mushroom. Korean J Food Sci Technol 134, 432-436.
  13. Lee SE, Kim DM, Kim KH(1991) Changes in quality of shiitake mushroom during Modified Atmosphere (MA) storage. J Korea Soc Food Sci Nutr 20, 133-138.
  14. Lee SH, Park HJ, Cho SY, Jeong HJ(2004) Supplementary effect of on serum and hepatic lipid levels in spontaneously hypertensive rat. Korean J Nutr 37, 509-514.
  15. Marklund S, Marklund G(1974) Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47, 468-474.
  16. McCord JM, Fridovich I(1969) Superoxide dismutase: an enzymatic function for e rythrocuprein (hemocuprein). J Biol Chem 244, 6049-6055.
  17. Minamida T, Habu T, Ogata K(1980) Effect of storage temperature on keeping freshness of mushroom after harvest. J Food Sci Technol 27, 281-286. https://doi.org/10.3136/nskkk1962.27.6_281
  18. Moreno MIN, Isla MIN, Sampietro AR, Vattuone MA(2000) Comparison of the free radical scavenging activity of propolis from several region of argentina. J Enthropharmacology 71, 109-114. https://doi.org/10.1016/S0378-8741(99)00189-0
  19. National Rural Resources Development Institute RDA(2006) Food composition table. Seventh revision, 172-173.
  20. Oyaizu M(1986) Studies on production of browning reaction: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J Nutr 44, 307-315. https://doi.org/10.5264/eiyogakuzashi.44.307
  21. Park MH, Oh KY, Lee BW(1998) Anti-Cancer activity of Lentinus edodes and Pleurotus ostreatus. Korean J Food Sci Technol 140, 702-708.
  22. Sanchez CS, Gonzalez AMT, Garcia-Parrilla MC, Granados JJQ, Lopez Martinez MC(2007) Different radical scavenging tests in virgin olive oil and their relation to the total phenol content. Anal Chim Acta 593, 103-107. https://doi.org/10.1016/j.aca.2007.04.037
  23. Song JY, Yoon KJ, Yoon HK, Koo SJ(2001) Effects of ${\beta}$-glucan from Lentinus edodes and hordeum vulgare on blood glucose and lipid composition in alloxan-induced diabetic mice. Korean J Food Sci Technol 33, 802-807.
  24. Tarr GE(1986) Methods of protein microcharacterization. Human Press, 155-194.
  25. Waters Associates(1983) Official method of amino acid analysis, In amino acid analysis system of operators manual of the Waters Associates USA, 37.
  26. Yamashita IK, Takahashi T, Shimona T, Kikuchi K, Shibata S(1987) Changes in some chemical characteristics in Shiitake mushroom during modified atmosphere packaging storage and on exposure to air. J Food Sci Technol 34, 834-840. https://doi.org/10.3136/nskkk1962.34.12_834
  27. Yoshizawa S, Horiuchi T, Yoshida T, Okuda T(1984) Antitumor promoting activity of (-)-epigallocatechin gallate, the main constitutent of tannin in green tea. Phytother Res 1, 44-47.
  28. Zixin A(1984) Studies on retaining freshness and preventing discoloration of mushroom. Food Ferment Ind 5, 32-27.

피인용 문헌

  1. 표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성 vol.24, pp.3, 2017, https://doi.org/10.11002/kjfp.2017.24.3.421
  2. 표고버섯가루 분말 첨가 식빵의 일반성분 및 품질 특성 vol.30, pp.6, 2012, https://doi.org/10.9799/ksfan.2017.30.6.1319
  3. Quality Characteristics and Antioxidant Activities of Yanggaeng Added with Lentinus edodes Powder vol.30, pp.2, 2012, https://doi.org/10.17495/easdl.2020.4.30.2.162