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http://dx.doi.org/10.3746/jkfn.2016.45.11.1617

Antioxidant Activities of Different Parts of Sparassis crispa Depending on Extraction Temperature  

Lee, Da-Som (Department of Food and Nutrition, Chungnam National University)
Kim, Kyoung-Hee (Department of Food and Nutrition, Chungnam National University)
Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.11, 2016 , pp. 1617-1622 More about this Journal
Abstract
This study was carried out to investigate antioxidant compounds (total polyphenol and total flavonoid) and antioxidant activities (DPPH radical scavenging activity, ABTS radical scavenging activity, FRAP activity, and reducing power] of the mycelium and fruit body of Sparassis crispa depending on extraction temperature ($60^{\circ}C$ and $95^{\circ}C$). For total polyphenols, total flavonoids, FRAP activity, and reducing power, the mycelium of S. crispa extracted at $95^{\circ}C$ showed the highest contents and activities. The mycelium of S. crispa extracted at $60^{\circ}C$ and fruit body of S. crispa extracted at $95^{\circ}C$ showed the highest DPPH radical scavenging activity and ABTS radical scavenging activity, respectively. This study suggests that the antioxidant activities of S. crispa extracted at $95^{\circ}C$ are better than those of S. crispa extracted at $60^{\circ}C$, and the mycelium contained more antioxidant compounds than the fruit body.
Keywords
Sparassis crispa; antioxidant activity; extraction temperature;
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