참고문헌
- Kim SM, Kim DY, Park HR, Seo JH, Yeom BM, Jin YJ, Pyo YH. Screening the antioxidant components and antioxidant activitiy of extracts derived from five varieties of edible spring flowers. Korean J Food Sci Technol 2014;46:13-8. https://doi.org/10.9721/KJFST.2014.46.1.13
- Islam T, Yu X, Xu B. Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China. LWT Food Sci Technol 2016;72:423-31. https://doi.org/10.1016/j.lwt.2016.05.005
- Kues U, Liu Y. Fruiting body production in basidiomycetes. Appl Microbiol Biotechnol 2000;54:141-52. https://doi.org/10.1007/s002530000396
- Boonsong S, Klaypradit W, Wilaipun P. Antioxidant activities of extracts from five edible mushrooms using different extractants. Agric Nat Resour 2016;50:89-97.
- Lee WH, Kim IY, Ko HG, Kim SC, Choi SG, Noh JH, Park HS. Cultural characteristics and formation of fruiting body in Lentinula edodes. J Mushrooms 2014;12:24-8. https://doi.org/10.14480/JM.2014.12.1.24
- Choi MY, Jung TY, Hahm KJ. Cytotoxic effects of hot water soluble polysaccharides from mushroom, Lentinus edodes and vitamin A & E supplementation against P388 cells. Korean J Nutr 1995;28:1091-9.
- Jiang T, Luo Z, Ying T. Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes). Food Chem 2015;172:692-8. https://doi.org/10.1016/j.foodchem.2014.09.130
- Tian Y, Zhao Y, Huang J, Zeng H, Zheng B. Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms. Food Chem 2016;197:714-22. https://doi.org/10.1016/j.foodchem.2015.11.029
- Lee CJ, Jhune CS, Cheong JC, Kong WS, Suh JS, Park GC, Park CG, Shin YS. Cultural characteristics of oyster mushroom (Pleurotus ostratus) on addition rate of Cudrania tricuspodata. J Mushroom Sci Prod 2012;10:129-35.
- Cheung LM, Cheung PC, Ooi VE. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem 2003;81:249-55. https://doi.org/10.1016/S0308-8146(02)00419-3
- Kim MJ, Chu WM, Park EJ. Antioxidant and antigenotoxic effects of shiitake mushrooms affected by different drying methods. J Korean Soc Food Sci Nutr 2012;41:1041-8. https://doi.org/10.3746/jkfn.2012.41.8.1041
- Woo KS, Lee JS, Ko JY, Song SB, Seo HI, Seo MC, Oh BG, Kwak DY, Nam MH, Oh IS, et al. Antioxidant compounds and antioxidant activities of different varieties of foxtail millet and proso millet according to cultivation time. J Korean Soc Food Sci Nutr 2012;41:302-9. https://doi.org/10.3746/jkfn.2012.41.3.302
- Woo KS, Seo HI, Lee YH, Kim HY, Ko JY, Song SB, Lee JS, Jung KY, Nam MH, Oh IS, et al. Antioxidant compounds and antioxidant activities of sweet potatoes with cultivated conditions. J Korean Soc Food Sci Nutr 2012;41:519-25. https://doi.org/10.3746/jkfn.2012.41.4.519
- Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents. Am J Enol Vitic 1965;16:144-58.
- Xu BJ, Chang SK. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J Food Sci 2007;72:S159-66. https://doi.org/10.1111/j.1750-3841.2006.00260.x
- Blois MS. Antioxidant determination by the use of a stable free radical. Nature 1958;181:1199-200. https://doi.org/10.1038/1811199a0
- Benzie IF, Strain JJ. Ferric reducing antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol 1999;299:15-27.
- Oyaizu M. Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J Nutr Diet1986;44:307-15. https://doi.org/10.5264/eiyogakuzashi.44.307
- Fu HY, Shieh DE, Ho CT. Antioxidant and free radical-scavenging activities of edible mushrooms. J Food Lipids 2002;9:35-43. https://doi.org/10.1111/j.1745-4522.2002.tb00206.x
- Park YK, Kim CW, Kim JH, Kim SH, Han SU, Choi YS. Antioxidant activity of pollens from Quercus spp. in Korea. J Apic 2015;30:299-306. https://doi.org/10.17519/apiculture.2015.11.30.4.299
- Siddhuraju P, Mohan PS, Becker K. Studies on the antioxidant activity of Indian Laburnum (Cassia fistula L.): a preliminary assessment of crude extracts from stem bark, leaves, flowers, and fruit pulp. Food Chem 2002:79:61-7. https://doi.org/10.1016/S0308-8146(02)00179-6
- Jung IC, Park S, Park KS, Ha HC, Kim SH, Kwon YI, Lee JS. Antioxidative effect of fruit body and mycelial extracts of Pleurotus ostreatus. Korean J Food Sci Technol 1996;28:464-9.
- Kim JO, Jung MJ, Choi HJ, Lee JT, Lim AK, Hong JH, Kim DI. Antioxidative and biological activity of hot water and ethanol extracts from Phellinus linteus. J Korean Soc Food Sci Nutr 2008;37:684-90. https://doi.org/10.3746/jkfn.2008.37.6.684
- Lee SO, Kim MJ, Kim DG, Choi HJ. Antioxidative activities of temperature - stepwise water extracts from Inonotus obliquus. J Korean Soc Food Sci Nutr 2005;34:139-47. https://doi.org/10.3746/jkfn.2005.34.2.139
- Xu XM, Jun JY, Jeong IH. A Study on the antioxidant activity of Hae-songi mushroom (Hypsizigus marmoreus) hot water extracts. J Korean Soc Food Sci Nutr 2007;36:1351-7. https://doi.org/10.3746/jkfn.2007.36.11.1351
- Kim SR, Kim MR. Physicochemical characteristics and antioxidant activity, antimutagenicity, and cytotoxicity of hot-water extract of Hericium erinaceus. Korean J Food Cook Sci 2012;28:569-77. https://doi.org/10.9724/kfcs.2012.28.5.569
- Rice-Evans CA, Miller NJ, Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radic Biol Med 1996;20:933-56. https://doi.org/10.1016/0891-5849(95)02227-9
- Sarikurkcu C, Tepe B, Semiz DK, Solak MH. Evaluation of metal concentration and antioxidant activity of three edible mushrooms from Mugla, Turkey. Food Chem Toxicol 2010;48:1230-3. https://doi.org/10.1016/j.fct.2009.12.033
- Shimada K, Fujikawa K, Yahara K, Nakamura T. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J Agric Food Chem 1992;40:945-8. https://doi.org/10.1021/jf00018a005