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KMID : 1007520140230010277
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Food Science and Biotechnology
2014 Volume.23 No. 1 p.277 ~ p.282
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Antioxidant Activity and β-Glucan Contents of Hydrothermal Extracts from Maitake (Grifola frondosa)
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Shin Yu-Jin
Lee Seung-Cheol
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Abstract
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Maitake (Grifola frondosa) was hydrothermallyextracted at 4 different temperatures (121, 130, 140, and150℃) for 30 and 60 min, and the total phenolic content(TPC), antioxidant activity, and β-glucan content of theextracts was evaluated. The highest TPC was detected inthe extract at 150℃ treated for 60 min with 13.61 mggallic acid equivalents (GAE)/g. The antioxidant activity ofthe maitake extracts, evaluated by determining DPPHradical scavenging activity (RSA), ABTS RSA, reducingpower, and tyrosinase inhibitory activity increased withincreasing treatment temperature and time. The content ofβ-glucan was the highest (5.13%) in the extract prepared at140℃ for 30min. These results suggest that hydrothermalextraction could be used as a tool to increase theantioxidant activity of maitake extracts.
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KEYWORD
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Grifola frondosa, hydrothermal extraction, antioxidant activity, β-glucan content
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