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http://dx.doi.org/10.9721/KJFST.2014.46.2.205

Antioxidant and Nitrite Scavenging Activities of Acanthopanax senticosus Extract Fermented with Different Mushroom Mycelia  

Kim, Dan-Bi (Department of Food Science and Biotechnology, Kangwon National University)
Shin, Gi Hae (Department of Food Science and Biotechnology, Kangwon National University)
Lee, Jong Seok (Department of Food Science and Biotechnology, Kangwon National University)
Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
Park, In-Jae (Hurum Central Research Institute)
Cho, Ju-Hyun (Hurum Central Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.2, 2014 , pp. 205-212 More about this Journal
Abstract
This study was designed to investigate the antioxidant activities (ORAC value, DPPH and ABTS radical scavenging activity, FRAP activity, and reducing power) and nitrite scavenging activities of Acanthopanax senticosus extracts fermented with the mycelia of three different mushroom species: Ganoderma lucidum, Phellinus linteus, and Hericium erinaceus. The highest total phenol content (42.09 GAE mg/g) and ORAC value ($74,912{\mu}M$ TE/g) were observed in a hot water extract of A. senticosus fermented with G. lucidum. The highest DPPH radical and nitrite scavenging activities were observed in a 70% ethanol extract of A. senticosus fermented with G. lucidum. In addition, ABTS radical scavenging activity (8-88%), FRAP activity (0.1-0.2), and reducing power (0.3-0.7) were increased by ethanol addition in all samples in a dose-dependent manner. These results provide a basic understanding of the antioxidant and nitrite-scavenging activities of A. senticosus extracts fermented with different mushroom mycelia.
Keywords
ORAC; Acanthopanax senticosus; DPPH radical scavenging activity; total phenol content;
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Times Cited By KSCI : 6  (Citation Analysis)
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