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http://dx.doi.org/10.14480/JM.2021.19.3.216

Food component characteristics and antioxidant activities of commercial shiitake mushrooms (Lentinula edodes)  

Lee, Soo-Jung (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Ryu, Ji-Hyeon (Research Institute for Convergence of Biomedical Science and Technology, Pusan National University Yangsan Hospital)
Kim, In-Soo (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Publication Information
Journal of Mushroom / v.19, no.3, 2021 , pp. 216-224 More about this Journal
Abstract
This study analyzed food component characteristics and antioxidant activities in five kinds of domestic commercial shiitake mushrooms (Lentinula edodes). Moisture content (79.17-82.90 g/100 g) showed little difference, but there was a significant difference in crude protein content. Total mineral content showed a significant difference, and potassium (K) content was the highest. Total and essential amino acid contents were higher in mushroom A than in the other samples. Nonetheless, the ratios of essential amino acids, aspartic acid, and glutamic acid to total amino acids were similar in all samples. 𝛽-Glucan content was in the range of 10.28-5.68 g/100 g, exhibiting a significant difference. The color intensity and overall texture of the mushrooms showed no remarkable difference. Total phenol and flavonoid contents were in the range of 19.92-30.77 mg/100 g and 6.95-10.39 mg/100 g, respectively; the ratio of flavonoids to total phenols ranged from 31.53% to 38.21%. DPPH and ABTS radical scavenging activities were 74.92-79.04% and 80.47-84.97%, respectively, and showed little difference. However, the reducing power varied between 195.23 𝜇M and 317.85 𝜇M, displaying a significant difference in all samples. Therefore, this study observed similar trends in the food component characteristics and antioxidant activities of domestic commercial shiitake mushrooms.
Keywords
Antioxidant activity; Commercial shiitake mushroom; Food component characteristic; ${\beta}$-glucan;
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