Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Quality Characteristics and Antioxidant Activities of Grifola frondosa Tea with Different Pre-treatments

잎새버섯차의 전처리방법에 따른 품질특성 및 항산화활성

  • Shin, Bok-Eum (Mushroom Research Institute, Gyeonggi-do Agricultural Research & Extension Services) ;
  • Lee, Ja-Young (Mushroom Research Institute, Gyeonggi-do Agricultural Research & Extension Services) ;
  • Kim, Jeong-Han (Mushroom Research Institute, Gyeonggi-do Agricultural Research & Extension Services) ;
  • Choi, Jong-In (Mushroom Research Institute, Gyeonggi-do Agricultural Research & Extension Services) ;
  • Ha, Tai-Moon (Mushroom Research Institute, Gyeonggi-do Agricultural Research & Extension Services) ;
  • Jeong, Gu-Hyun (Mushroom Research Institute, Gyeonggi-do Agricultural Research & Extension Services)
  • 신복음 (경기도농업기술원 버섯연구소) ;
  • 이자영 (경기도농업기술원 버섯연구소) ;
  • 김정한 (경기도농업기술원 버섯연구소) ;
  • 최종인 (경기도농업기술원 버섯연구소) ;
  • 하태문 (경기도농업기술원 버섯연구소) ;
  • 정구현 (경기도농업기술원 버섯연구소)
  • Received : 2020.08.28
  • Accepted : 2020.09.23
  • Published : 2020.09.30
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Abstract

Grifola frondosa is a promising new kind of cultivated mushroom owing to its excellent taste and functionality. However, more research is required to determine its value. In this study, the effects of pretreating Grifola frondosa tea by drying, steaming, and warming, on quality characteristics and antioxidant activities were analyzed. There was no difference in sugar, soluble solid, and nitrogen content between dried and steamed tea. The color of the warm pretreated tea was the darkest, and the amino acid content was 462.9 mg/L, which was 1.8 times higher than that of the other pretreatments. Moreover, the warm pretreated tea had the highest total polyphenol and flavonoid content, 14.6 mg/g and 2.2 mg/g, respectively. DPPH and ABTS radical scavenging activities significantly increased with the increase of phenolic compounds. Warming pre-treatment slightly increased the taste preference to 7.0. In conclusion, warming Grifola frondosa before drying was confirmed to improve the extraction of nutrients, antioxidants, and taste preference.

본 연구에서는 전처리방법별로 잎새버섯차를 제조하여 차의 pH, 색도 등의 품질과 아미노산 및 항산화활성을 분석하여 비교하였다. 건조, 증숙, 보온처리 버섯차를 제조하여 추출액의 품질을 조사한 결과 건조와 증숙처리 차의 당도, 고형분, 질소함량 차이는 없었고 보온처리 차의 값이 다른 처리에 비해 높았다. 버섯차의 색도는 보온처리에서 가장 진하고 어두웠으며 보온처리 차가 462.9 mg/L로 총 아미노산 함량이 1.8배 이상 높아 보온처리에 의한 차의 추출성분 변화가 있음을 확인할 수 있었다. 보온처리 버섯차의 총 폴리페놀 함량은 14.6 mg/g, 총 플라보노이드 함량은 2.2 mg/g으로 증가하였고 페놀성 화합물의 증가로 DPPH와 ABTS 라디칼 소거활성도 증가하였다. 또한 맛의 기호도도 7.0으로 소폭 증가하여 보온처리는 잎새버섯의 영양성분과 항산화활성의 추출을 용이하도록하고 관능적 품질도 향상시킬 수 있는 것으로 판단되었다.

Keywords

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