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KMID : 0881720160310020119
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Journal of Food Hygiene and Safety
2016 Volume.31 No. 2 p.119 ~ p.125
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Studies on the Antioxidative Activities and Active Components of the Extracts from Pleurotus ostreatus
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Kim Min-Hee
Jeong Eun-Jeong
Kim Yong-Suk
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Abstract
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Antioxidative components and activities of the extracts from Pleurotus ostreatus extracted at different ethanol concentration were analyzed and their correlation were investigated. Ergothioneine, total phenolic compounds, and flavonoid contents of the extracts from P. ostreatus extracted with hot water (0% ethanol) were the highest (2.98 ± 0.05, 9.51 ± 0.45, and 2.83 ± 0.03 mg/g, respectively) and the contents were decreased according to increase of ethanol concentration for extraction. DPPH and ABTS radical scavenging activities of the extracts from P. ostreatus extracted with hot water were the highest (80.41 ± 0.56 and 91.47 ± 0.11%, respectively). FRAP value also showed the highest reducing power by 8.86 ± 0.33 FeSO4 eq. mM in hot water extracts. Positive correlations were found between ergothioneine contents and antioxidative active components and antioxidant activity of the extracts from P. ostreatus. Results indicate that hot water extraction was most efficient for the extracts with high antioxidative activities from P. ostreatus.
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KEYWORD
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Pleurotus ostreatus, oyster mushroom, ergothioneine, phenolic compound, antioxidative
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