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KMID : 1134820110400081179
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 8 p.1179 ~ p.1183
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Chemical Components, Antioxidant Activity, and α-Glucoamylase Inhibitory Activity of a New Mushroom Variety ‘Dahyang’
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Kim Hong-Kyu
Yang Euy-Seog
Park Ki-Moon
Kim Gwan-Hou
Kim Hyun-Ho
Lee Ka-Soon
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Abstract
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This study was conducted to investigate the quality characteristics, antioxidant activity, and α-glucoamylase inhibitory activity of Dahyang, a Chungnam Agricultural Research & Extension Service’s newly bred cultivar of brown button mushroom. Total phenolic compound contents of Dahyang and the no. 705 mushroom were 189±12 ㎎% and 168±8 ㎎%, respectively. The major free sugars in Dahyang were mannitol (3.11%), xylose (0.12%), and trehalose (0.08%). β-Glucan content was 28.34% in Dahyang and 26.55% in the no. 705 mushroom, respectively. Electron donating ability by DPPH in Dahyang and the no. 705 mushroom was 52.14% and 45.27% for the water extract, and 57.81% and 46.93% for the 80% ethanol extract, respectively. α-Glucoamylase inhibitory activity in a 10 ㎎/㎖ concentration of water extract were was 33.25% in Dahyang and 29.22% in the no. 705 mushroom, respectively.
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