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Functional Activities of Microwave-Assisted Extracts from Lyophyllum ulmarium  

김현구 (한국식품개발연구원)
최윤정 (한국식품개발연구원)
정승원 (한국식품개발연구원)
김공환 (아주대학교 화학ㆍ생물공학부)
Publication Information
Food Science and Preservation / v.9, no.4, 2002 , pp. 385-390 More about this Journal
Abstract
Functional activities of Lyophyllum ulmarium microwave-assisted extracts under different conditions including electron donating ability, tyrosinase inhibition activity and nitrite scavenging effect were examined. Total polyphenol content increased as increasing microwave power up to 90 W in the water extracts. Electron donating ability increased with microwave power up to 90 W in 50% ethanol extract and 99% ethanol extract. Tyrosinase inhibition activity and nitrite scavenging effect in the extract increased as microwave power increased during extraction. Total polyphenol content increased as extending extraction time up to 5 min in the water extract. But the highest electron donating ability and tyrosinase inhibition activity was obtained after 10 min extraction. Significantly higher total polyphenol content and electron donating ability were found in the water extract whereas greater tyrosinase inhibition activity and nitrite scavenging effect were observed in 99% ethanol extract. The maxium nitrite scavenging effect was found at pH 1.2 and decreased as pH increased.
Keywords
Lyophyllum ulmarium; microwave-assisted extraction; polyphenol content; electron donating ability;
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