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KMID : 0380620140460020205
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 2 p.205 ~ p.212
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Antioxidant and Nitrite Scavenging Activities of Acanthopanax senticosus Extract Fermented with Different Mushroom Mycelia
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Kim Dan-Bi
Shin Gi-Hae
Lee Jong-Seok
Lee Ok-Hwan
Cho Ju-Hyun
Park In-Jae
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Abstract
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This study was designed to investigate the antioxidant activities (ORAC value, DPPH and ABTS radicalscavenging activity, FRAP activity, and reducing power) and nitrite scavenging activities of Acanthopanax senticosusextracts fermented with the mycelia of three different mushroom species: Ganoderma lucidum, Phellinus linteus, andHericium erinaceus. The highest total phenol content (42.09 GAE mg/g) and ORAC value (74,912 μM TE/g) wereobserved in a hot water extract of A. senticosus fermented with G. lucidum. The highest DPPH radical and nitritescavenging activities were observed in a 70% ethanol extract of A. senticosus fermented with G. lucidum. In addition,ABTS radical scavenging activity (8-88%), FRAP activity (0.1-0.2), and reducing power (0.3-0.7) were increased byethanol addition in all samples in a dose-dependent manner. These results provide a basic understanding of the antioxidantand nitrite-scavenging activities of A. senticosus extracts fermented with different mushroom mycelia.
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KEYWORD
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ORAC, Acanthopanax senticosus, DPPH radical scavenging activity, total phenol content
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