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KMID : 1134820070360101241
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 10 p.1241 ~ p.1247
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Physiological Function and Development of Beverage from Grifola frondosa
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Lee Jae-Sung
Lee Jong-Suk
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Abstract
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Contents of polyphenol compounds and the physiological activity of extracts from Grifola frondosa by water and methanol extraction were investigated to determine their functional effects. A functional beverage was developed using the extracts. The yield and phenolic compounds content of the water extracts were highest (49.2% and 327 ㎎/100 g, respectively), while for the methanol extraction method they were 28.7% and 130 ㎎/100 g, respectively. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was 76.3% for the water extract and 65.4% for methanol extract, whereas the superoxide dismutase (SOD)-like activity was low (26.3～36.8% at 1,000 ㎍/mL concentration). Angiotensin converting enzyme (ACE) inhibitory effect of water extract (75.1%) was higher compared to the methanol extracts (41.2%). Tyrosinase inhibition activity was 42.5% for the water extracts and 31.8% for the methanol extracts at 1,000 ㎍/mL concentration. The most acceptable formulation for G. frondosa beverage developed was 0.5% G. frondosa water extract, 8.0% oligosaccharide, 2.0% green tea extract, 2.0% jujube extract, 1.0% Solomon’s seal extract, 0.01% vitamin C, and 2.0% apple extract. The final product had 9.8 Brix and color values of L, 35.2＋1.1; a, 3.2＋0.2; b, 13.6＋0.3.
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KEYWORD
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Grifola frondosa, antioxidant activity, ACE, beverages
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