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KMID : 1134820070360111351
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 11 p.1351 ~ p.1357
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A Study on the Antioxidant Activity of Hae-Songi Mushroom(Hypsizigus marmoreus) Hot Water Extracts
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Xu Xiao-Mei
Jun Joon-Young
Jeong In-Hak
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Abstract
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“Hae-Songi” mushroom is a kind of Hypsizigus marmoreus, one of the edible mushrooms. Powder and hot water extracts of the mushroom fruit?body were investigated for their proximate composition, amino acid contents, β-glucan contents, total phenolic contents and antioxidant activity. The measured antioxidant activity included free radical scavenging activity against DPPH?, reducing power, Fe²? chelating ability and SOD activity. Mushroom extracts exhibited in vitro antioxidant activity. This mushroom contained high protein (29%, total amino acid contents 204.86 ㎎/g), free amino acids (46.53 ㎎/g), and β?glucan (0.11%). At a concentration of 1% extracts solutions (w/v) according to different extraction times, DPPH free radical-scavenging activities were found to exhibit 89%～92% inhibition. Positive correlations (R²=0.9901～0.7424) were found between total phenolic content in the mushroom hot water extracts and their antioxidant activity. In this study, it is demonstrated that “Hae-Songi” mushroom may possess potential for use as a health food, due to theirantioxidant capacity.
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KEYWORD
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Hypsizigus marmoreus, chemical compounds, antioxidant, phenolics, DPPH radical scavenging activity, hot water extracts
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