The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Nutritional Components and Antioxidant Activities of Solvent Extracts from White and Brown Flammulina velutipes

흰색과 갈색 팽이버섯(Flammulina velutipes)의 영양성분 및 용매별 추출물의 항산화 활성

  • Hong, Hyung-Seok (Food Analysis Research Center, Suwon Women's University) ;
  • Kang, Nae-Kyoung (Food Analysis Research Center, Suwon Women's University) ;
  • Lee, Jong-Hun (Food Analysis Research Center, Suwon Women's University) ;
  • Choi, Youngmin (Dept. of Agro-Food Resources, NAS, RDA) ;
  • Nam, Jin-Sik (Dept. of Food and Nutrition, Suwon Women's University)
  • 홍형석 (수원여자대학교 식품분석연구센터) ;
  • 강내경 (수원여자대학교 식품분석연구센터) ;
  • 이종헌 (수원여자대학교 식품분석연구센터) ;
  • 최용민 (국립농업과학원 농식품자원부) ;
  • 남진식 (수원여자대학교 식품영양과)
  • Received : 2022.09.23
  • Accepted : 2022.10.11
  • Published : 2022.10.31
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Abstract

This study was conducted to determine the proximate compositions, nutritional components, and antioxidant effects of white and brown enoki mushrooms (Flammulina velutipes). The crude protein and carbohydrate contents were higher in the brown than white mushrooms, whereas the moisture, crude ash, crude lipid, and dietary fiber levels were lower. The mineral contents of the white mushroom was higher than levels obtained in the brown mushroom for the detected components (Ca, Cu, K, Mn, Na, and P). The amount of vitamin B3 in the brown mushroom was 1.51 mg/100 g, which was 4.5 times higher than that in the white mushroom. The major fatty acids detected were palmitic acid, linoleic acid, and α-linolenic acid. The total polyphenol and flavonoid contents were highest in 70% ethanol extracts of the white and brown mushrooms, respectively. For the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, a 70% methanol extract of the white enoki mushrooms showed an activity of 76.4% (p<0.05). For the ferric-reducing antioxidant power (FRAP) activity, a 70% methanol extract of the brown enoki mushrooms showed the highest value. Further, the total flavonoid contents were significantly correlated with the DPPH and FRAP activities.

Keywords

Acknowledgement

본 연구는 2022년도 농촌진흥청 공동연구사업(과제번호: PJ01339802)의 지원에 의해 수행되었으며, 이에 감사드립니다.

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