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http://dx.doi.org/10.3746/jkfn.2006.35.8.967

Antioxidant and Antimicrobial Activities of Extracts from Sarcodon aspratus  

Yoon, Kyung-Young (Dept. of Food and Nutrition, Yeungnam University)
Lee, Sook-Hee (Dept. of Food and Nutrition, Yeungnam University)
Shin, Seung-Ryeul (Faculty of Cuisine and Nutrition, Deagu Hanny University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.8, 2006 , pp. 967-972 More about this Journal
Abstract
The antioxidative and antimicrobial activities were determined on the mushroom (Sarcodon aspratus) extracts in order to find out new food functional components. The antioxidative activities of water and ethanol extracts from the Sarcodon aspratus were measured by peroxide values (POV), electron-donating ability (EDA) using 1,1-diphenyl-2-picryl hydroxyl (DPPH), nitrite-scavenging ability and superoxide dismutase-like activity (SODA) by pyrogallol. The antioxidative activity of the ethanol extract measured by POV was higher than those of the water extract, BHT, and ${\alpha}-tocopherol$. The EDA of the water extract and ethanol extract using DPPH showed the highest values of 76.94% and 73.06%, respectively. The nitrite-scavenging abilities (pH 1.2, 1,000 ppm) of the water and ethanol extracts were 72.61% and 62.69%, respectively, and the nitrite-scavenging ability of the water extract was higher than that of the ethanol extract in all pH values. The SODA of the ethanol extract was higher than that of the water extract. The Sarcodon aspratus extracts had antimicrobial effects on Listeria monocytogenes and Staphylococcus aureus.
Keywords
Sarcodon aspratus; antioxidative effect; antimicrobial effect;
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