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KMID : 0665220170300040742
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 4 p.742 ~ p.748
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The Effect of Added Shiitake Mushroom on Antioxidative Activity of Puffer Fish Stock
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Kim Gye-Yeong
Park In-Shik
Kim Sung-Hun
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Abstract
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This research aimed to improve the healthy properties of puffer fish broth, which has been utilized in Korean and Japanese food. Various healthy foods such as garlic, onion, mushroom, and cauliflower were added as ingredients to pufffer fish stock, and the antioxidative activity of each stock was measured by assaying the DPPH and ABTS radical scavenging activities, reducing power and amount of polyphenol. Shiitake was the most effective in increasing the antioxidative activity of puffer fish stock. The high antioxidative activity of shiitake mushroom seems to be correlated with the amount of polyphenol content in puffer fish broth. The antioxidant activities of puffer fish stock increased proportionally with increasing amount of added shiitake, which in turn was due to the increased amount of total polyphenol in the stock.
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KEYWORD
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puffer fish, stock, shiitake mushroom, antioxidative activity
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