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http://dx.doi.org/10.3746/jkfn.2006.35.3.262

Change in Functional Properties by Extraction Condition of Roasted Pleurotus eryngii  

Yoon, Sung-Ran (Traditional Food Institute)
Lee, Myung-Hee (Dept. of Fermentation and Health Food, Kyongbuk College of Science)
Kim, Hyun-Ku (Korea Food Research Institute)
Lee, Gee-Dong (DG-Traditional Bio-Materials Industry Center)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.3, 2006 , pp. 262-270 More about this Journal
Abstract
This study was performed to investigate the functional properties of roasted Pleurotus eryngii by the extraction conditions. Total phenolic compound content and electron donating ability (EDA) were high at 50% ethanol concentration. Superoxide dismutase (SOD)-like activity was high at 75% ethanol concentration. Nitrite scavenging ability increased as ethanol concentration in extracting solvent decreased. EDA decreased, SOD-like activity and nitrite scavenging ability increased as the extraction time increased. With the increase in extraction temperature, EDA and SOD-like activity decreased. But extraction temperature did not significantly affect the nitrite-scavenging ability With the increase in ratio of sample content to solvent, EDA, SOD-like activity and nitrite scavenging ability decreased. The results would be useful for understanding the extraction condition of roasted Pleurotus eryngii.
Keywords
mushroom; Pleurotus eryngii; total phenolics; electron donating ability; superoxide dismutase like activity; nitrite-scavenging ability;
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Times Cited By KSCI : 8  (Citation Analysis)
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