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KMID : 0881720180330030200
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Journal of Food Hygiene and Safety
2018 Volume.33 No. 3 p.200 ~ p.208
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β-Glucan Content and Antioxidant Activity of Mixed Extract from Sarcodon aspratus and Rice Bran
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Sim Wan-Sup
Choi Sun-Il
Jung Tae-Dong
Cho Bong-Yeon
Choi Seung-Hyun
Han Xionggao
Lee Jin-Ha
Seo Yu-Ri
Kim Hye-Been
Lim Ki-Taek
Lee Ok-Hwan
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Abstract
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This study was to investigate the optimal condition of mixture ratio for development of functional food ingredient from Sarcodon aspratus and rice bran. First, ° Brix was measured along with extraction time. Five kinds of mixtures of Sarcodon aspratus and rice bran (10:0, 7:3, 5:5, 3:7, 0:10) were extracted in 95 ° C water over a one-hour period and the extraction yield was evaluated. We further evaluated β-glucan content, DPPH radical scavenging activity, ferric ion reducing antioxidant power (FRAP), total phenolic content and total flavonoids content. As a result, both Sarcodon aspratus and rice bran showed a constant ° Brix after 45 minutes of extraction time. The content of β-glucan was highest in the Sarcodon aspratus and rice bran mixture with a ratio of 3:7. As the ratio of rice bran increased in all mixtures, the antioxidant capacity also increased. In conclusion, to create a functional food ingredient the optimal mixing ratio of Sarcodon aspratus to rice bran is 3:7.
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KEYWORD
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Sarcodon aspratus , Rice bran , β-Glucan , Antioxidant capacity
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