• Journal of Mushroom
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• v.18 no.4
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• pp.344-356
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• 2020

This study aimed to investigate the biological activities and amino acid content in the mixtures of roasted edible mushrooms (Pleurotus ostreatus, and Lentinula edodes) and grain additives (oat and brown rice) obtained under different extraction conditions for the development of mushroom tea. The total amount of polyphenol and β-glucan in edible mushrooms was increased with the roasting treatment compared to that observed with the air-drying treatment. In addition, DPPH radical scavenging activity and the amount of all amino acid components, including glutamic acid (Glu), were higher in the oat extracts than those observed in the brown rice. The biological activities and nutrient content were examined based on extraction temperatures and thetime required to obtain the mixtures of edible mushrooms and grain additives. The extract of a 1:1 mixture of L. edodes + oat (LE+O) obtained at 100℃, 3 min showed high DPPH radical scavenging activity (33.5%), and the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) obtained at 100℃, 3 min showed high nitrite scavenging activity (49.9%). The total polyphenol content of the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and+ brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and 70℃, 10 min. The essential amino acid content was higher in the 1:1 mixing ratio of P. ostreatus + oat (PO+O) and P. ostreatus + brown rice (PO+B) and 3:1 mixing ratio. L. edodes + oat (LE+O) and L. edodes + brown rice (LE+B) compared to that observed in other mixing ratios.