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Functional Activities of Microwave-Assisted Extracts from Flammulina velutipes  

Kim, Hyun-Ku (Korea Food Research Institute)
Choi, Yoon-Jung (Korea Food Research Institute)
Kim, Kong-Hwan (Division of Chemical Engineering and Biotechnology, Ajou University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 1013-1017 More about this Journal
Abstract
Functional activities of Flammulina velutipes extract including electron donating ability, nitrite-scavenging effect, and tyrosinase inhibition activity was examined. Extraction were carried out by microwave-assisted extraction (MAE) under different conditions including solvent and microwave power. Tyrosinase inhibition activity and nitrite-scavenging effect increased as microwave power increased during extraction. Total phenol content and electron-donating ability reached maximum at the microwave power of 90 W. Total polyphenol content and electron-donating ability increased as extraction time extended up to 15 min, with the highest tyrosinase inhibition obtained after 5 min extraction. Significantly higher tyrosinase inhibition activity was found in 99% ethanol extract, whereas greater nitrite-scavenging effect was observed in the water extract. The maximum nitrite-scavenging effect was found at pH 1.2 and decreased as pH increased.
Keywords
Flammulina velutipes; microwave-assisted extraction; polyphenol content; electron donating ability;
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