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Antioxidative Activity of the Extracts from Browned Oak Mushroom (Lentinus edodes) with Unmarketable Quality  

Kang, Mi-Young (Department of Food Science and Nutrition, Kyungpook National University)
Kim, Sul-Yi (Department of Biological Science, Ajou University)
Yun, Hye-Jung (Department of Food Science and Nutrition, Kyungpook National University)
Nam, Seok-Hyun (Department of Biological Science, Ajou University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.4, 2004 , pp. 648-654 More about this Journal
Abstract
Physiological functionality of browned oak mushroom was evaluated with focusing its electron-donating ability to DPPH radicals, scavenging ability to superoxide radicals and hydroxyl radicals, and inhibitory activity on lipid peroxidation. The results showed that overall antioxidative activities of browned oak mushroom were superior to those of raw oak mushroom with marketable quality, implying possible involvement of resultant browning reaction products in an increment of antioxidativity. The increased radical-scavenging ability was suggested to mainly be exerted by direct quenching of both superoxide and hydroxyl radicals, not by inhibition of xanthine oxidase activity and $Fe^{2+}$ chelation, respectively. Collectively, these results indicate a possible use of unmarketable browned mushroom as a material for manufacturing various processed functional foods.
Keywords
browned oak mushroom; antioxidative activity; DPPH radical; ROS scavenging; lipid peroxidation;
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