Browse > Article
http://dx.doi.org/10.9799/ksfan.2017.30.1.051

Effect of Extraction Solvent on the Antioxidant Activity of Lentinula edodes GNA01 Extract  

Jang, Hye-Lim (Food Analysis Research Center, Suwon Women's University)
Park, Seo-Yeon (Food Analysis Research Center, Suwon Women's University)
Nam, Jin-Sik (Food Analysis Research Center, Suwon Women's University)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.1, 2017 , pp. 51-58 More about this Journal
Abstract
Antioxidant activities of 80% methanol, water, and 70% ethanol extracts of Lentinula edodes GNA01 were compared and estimated. The yield of Lentinula edodes GNA01 was identified to be in the following order: water>70% ethanol>80% methanol, but there was no significant difference between 80% methanol and 70% ethanol extracts. The highest total phenolic content (TPC) and total flavonoid content (TFC) were found in water extract, and TPC of 80% methanol extract was higher than that of 70% ethanol extract and TFC of 70% ethanol extract was higher than that of 80% methanol extract. Water extract exhibited the strongest DPPH, ABTS radicals, and nitrite scavenging activities, $Fe^{2+}$ chelating ability, and FRAP among the three extracts. In addition, antioxidant activity of 80% methanol extract was higher than that of 70% ethanol extract in most of the experiments. As a result, antioxidant activity of Lentinula edodes GNA01 showed a difference according to extraction solvent and concentration; nevertheless, water extract exhibiting high polarity had the strongest antioxidant effect. Consequently, water extract from Lentinula edodes GNA01 is anticipated to be useful for the development of a high value-added functional product.
Keywords
Lentinula edodes GNA01; antioxidant activity; DPPH; ABTS; $Fe^{2+}$ chelating;
Citations & Related Records
Times Cited By KSCI : 15  (Citation Analysis)
연도 인용수 순위
1 Lee J, Oh S, Kim D, Yoon M, Chun A, Choi I, Lee J, Kim Y. 2013. Comparison of antioxidant activities by different extraction temperatures of some commercially available cultivars of rice bran in Korea. Korean J Food Nutr 26:1-7   DOI
2 Lee JM, Son ES, Oh SS, Han DS. 2001. Contents of total flavonoid and biological activities of edible plants. Korean J Dietary Culture 16:504-514
3 Nam J, Han Y, Yeo S. 2015. Antioxidant and antimicrobial activities of various berry juices. Korean J Food Nutr 28:328-334   DOI
4 Park HS, Kim SY, Kim HS, Han JG, Lee KH, Cho JH. 2015. Nutritional contents and physiological activity of Pleurotus eryngii by extraction solvents. J Mushrooms 13:282-287   DOI
5 Sato M, Ramarathnam N, Suzuki Y, Ohkubo T, Takeuchi M, Ochi H. 1996. Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources. J Agric Food Chem 44:37-41   DOI
6 Shukla S, Park J, Kim DH, Hong SY, Lee JS, Kim M. 2016. Total phenolic content, antioxidant, tyrosinase and ${\alpha}$- glucosidase inhibitory activities of water soluble extracts of noble starter culture Doenjang, a Korean fermented soybean sauce variety. Food Control 59:854-861   DOI
7 Tannenbaum SR, Wishnok JS, Leaf CD. 1991. Inhibition of nitrosamine formation by ascorbic acid. Am J Clin Nutr 53:247S-250S   DOI
8 Turkmen N, Sari F, Velioglu YS. 2006. Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods. Food chem 99:835-841   DOI
9 Um SN, Jin GE, Park KW, Yu YB, Park KM. 2010. Physiological activity and nutritional composition of Pleurotus species. Korean J Food Sci Technol 42:90-96
10 Yamada T, Yamamoto M, Tanimura A. 1978. Studies on the formation of nitrosamines, 7: The effects of some polyphenols on nitrosation of diethylamine. J Food Hyg Soc 19:224-227   DOI
11 Yang YR, Park YK. 2011. Comparison of antioxidant activities of black onion extracts. Korean J Food Preserv 18:954-960   DOI
12 Yazaki K. 2006. ABC transporters involved in the transport of plant secondary metabolites. FEBS Lett 580:1183-1191   DOI
13 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200   DOI
14 Aggarwal A, Nautiyal U, Negi D. 2015. Characterization and evaluation of antioxidant activity of Cajanus cajan and Pisum sativum. Int J Rec Adv Sci Tech 2:21-26
15 Arnao MB. 2000. Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case. Trends Food Sci Technol 11:419-421   DOI
16 Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal Biochem 239:70-76   DOI
17 Choi SY, Chung MJ, Lee SJ, Shin JH, Sung NJ. 2007. Nnitrosamine inhibition by strawberry, garlic, kale, and the effects of nitrite-scavenging and N-nitrosamine formation by functional compounds in strawberry and garlic. Food Control 18:485-491   DOI
18 Cooney RV, Ross PD. 1987. N-nitrosation and N-nitration of morpholine by nitrogen dioxide in aqueous solution: effects of vanillin and related phenols. J Agric Food Chem 35:789-793   DOI
19 Dinis TCP, Madeira VMC, Almeida LM. 1994. Action of phenolic derivatives(acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys 315:161-169   DOI
20 Fellegrin N, Ke R, Yang M, Rice-Evans C. 1999. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Method Enzymol 299:379-389
21 Guk MH, Kim DH, Lee C, Jeong ES, Choi EJ, Lee JS, Lee TS. 2013. Antioxidant and skin whitening effects of Inonotus obliquus methanol extract. J Mushroom Sci Prod 11:99-106   DOI
22 Gulcin I, Oktay M, Kirecci E, Kufrevioglu OI. 2003. Screening of antioxidant and antimicrobial activities of anise(Pimpinella anisum L.) seed extracts. Food chem 83:371-382   DOI
23 Haung X, Dai J, Fournier J, Ali AM, Zhang Q, Frenkel K. 2002. Ferrous ion autoxidation and its chelation in iron-loaded human liver HepG2 cells. Free Radic Biol Med 32:84-92   DOI
24 Hong JY, Nam HS, Shin SR. 2010. Changes on the antioxidant activities of extracts from the Ziziphus jujube Miller fruits during maturation. Korean J Food Preserv 17:712-719
25 Jang HL, Lee JH, Hwang MJ, Choi Y, Kim H, Hwang J, Nam JS. 2015. Comparison of physicochemical properties and antioxidant activities between Lentinula edodes and new cultivar Lentinula edodes GNA01. J Korean Soc Food Sci Nutr 44:1484-1491   DOI
26 Jang HL, Yoon KY. 2012. Cultivar differences in phenolic contents/biological activities of color-fleshed potatoes and their relationships. Hort Environ Biotechnol 53:175-181   DOI
27 Jeong E. 1998. Antioxidative and nitrite-scavenging effects of solvent extracts from Gyrophora esculenta. Korean J Food Nutr 4:426-430
28 Jun DH, Lee JT, Cheon SJ, Lee CE, Kim TH, Lee DH, Han J, Kim SH. 2009. Polyphenol and anti-oxidant effects of Kalopanax septemlobus Koidz. leaf extracts. Korean J Plant Res 22:343-348
29 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
30 Jung IC, Park S, Park KS, Ha HC, Kim SH, Kwon YI, Lee JS. 1996. Antioxidative effect of fruit body and mycelial extracts of Pleurotus ostreatus. Korean J Food Sci Technol 28:464-469
31 Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28:232-239
32 Kim HJ, Ahn MS, Kim GH, Kang MH. 2006. Antioxidative and antimicrobial activities of Pleurotus eryngii extracts prepared from different aerial part. Korean J Food Sci Technol 38:799-804
33 Kim JO, Jung MJ, Choi HJ, Lee JT, Lim AK, Hong JH, Kim DI. 2008. Antioxidative and biological activity of hot water and ethanol extracts from Phellinus linteus. J Korean Soc Food Sci Nutr 37:684-690   DOI
34 Kim Y. 2011. Novel strain of Lentinula edodes GNA01. US patent 13,994,696
35 Kwon YJ, Kim MH, Choi JS, Lee TS. 2014. Free radical scavenging, anti-inflammatory and melannin synthesis inhibitory activities of Gloeostereum incarnatum. J Mushrooms 12:107-116   DOI
36 Lee HJ, Do JR, Chung MY, Kim HK. 2014. Antioxidant activities of Pleurotus cornucopiae extracts by extraction conditions. J Korean Soc Food Sci Nutr 43:836-841   DOI
37 Lee HR, Lee JH, Park CS, Ra KR, Ha JS, Cha MH, Kim SN, Choi Y, Hwang J, Nam JS. 2014. Physicochemical properties and antioxidant capacities of different parts of ginger (Zingiber officinale Roscoe). J Korean Soc Food Sci Nutr 43:1369-1379   DOI
38 Jung EB, Jo JH, Cho SM. 2008. Nutritional component and anticancer properties of various extracts from Haesongi mushroom(Hypsizigus marmoreus). J Korean Soc Food Sci Nutr 37:1395-1400   DOI