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Change in Quality Properties of Extracts from Roasted Pleurotus eryngii by Microwave-Assisted Extraction Condition  

Yoon, Sung-Ran (Traditional Food Institute, Kyongbuk College of Science)
Lee, Myung-Hee (Traditional Food Institute, Kyongbuk College of Science)
Kim, Hyun-Ku (Korea Food Research Institute)
Lee, Gee-Dong (Daegu Bio Industry Center)
Publication Information
Food Science and Preservation / v.13, no.6, 2006 , pp. 732-739 More about this Journal
Abstract
This study was performed to investigate the changes in quality properties of extract from roasted Pleurotus eryngii by microwave-assisted extraction (MAE). MAE was carried out under different conditions including ethanol concentration, extraction time and microwave power. Total phenolics compound contents, electron donating ability (EDA) and nitrite-scavenging ability at pH 1.2 were high at 50% ethanol concentration. Superoxide dismutase (SOD)-like activity was high at 75% ethanol concentration. Soluble solid and total phenolics compound content decreased as extending extraction time up to 7 min. EDA decreased as increased extraction time. SOD-like activity and nitrite-scavenging ability were not significantly different. The highest soluble solid content, total phenolics compound content and EDA were obtained at 100 W extraction of microwave power. SOD-like activity was high at 25 W. But microwave power did not significantly affect the nitrite-scavenging ability.
Keywords
microwave-assisted extraction; Pleurotus eryngii; total phenolics; electron donating ability; superoxide dismutase like activity; nitrite-scavenging ability;
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Times Cited By KSCI : 5  (Citation Analysis)
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