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http://dx.doi.org/10.13103/JFHS.2016.31.2.119

Studies on the Antioxidative Activities and Active Components of the Extracts from Pleurotus ostreatus  

Kim, Min-Hee (Department of Food Science & Technology, Chonbuk National University)
Jeong, Eun-Jeong (Department of Food Science & Technology, Chonbuk National University)
Kim, Yong-Suk (Department of Food Science & Technology, Chonbuk National University)
Publication Information
Journal of Food Hygiene and Safety / v.31, no.2, 2016 , pp. 119-125 More about this Journal
Abstract
Antioxidative components and activities of the extracts from Pleurotus ostreatus extracted at different ethanol concentration were analyzed and their correlation were investigated. Ergothioneine, total phenolic compounds, and flavonoid contents of the extracts from P. ostreatus extracted with hot water (0% ethanol) were the highest ($2.98{\pm}0.05$, $9.51{\pm}0.45$, and $2.83{\pm}0.03mg/g$, respectively) and the contents were decreased according to increase of ethanol concentration for extraction. DPPH and ABTS radical scavenging activities of the extracts from P. ostreatus extracted with hot water were the highest ($80.41{\pm}0.56$ and $91.47{\pm}0.11%$, respectively). FRAP value also showed the highest reducing power by $8.86{\pm}0.33\;FeSO_4\;eq$. mM in hot water extracts. Positive correlations were found between ergothioneine contents and antioxidative active components and antioxidant activity of the extracts from P. ostreatus. Results indicate that hot water extraction was most efficient for the extracts with high antioxidative activities from P. ostreatus.
Keywords
Pleurotus ostreatus; oyster mushroom; ergothioneine; phenolic compound; antioxidative;
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