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KMID : 1134820160450111617
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 11 p.1617 ~ p.1622
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Antioxidant Activities of Different Parts of Sparassis crispa Depending on Extraction Temperature
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Lee Da-Som
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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This study was carried out to investigate antioxidant compounds (total polyphenol and total flavonoid) and antioxidant activities (DPPH radical scavenging activity, ABTS radical scavenging activity, FRAP activity, and reducing power] of the mycelium and fruit body of Sparassis crispa depending on extraction temperature (60°C and 95°C). For total polyphenols, total flavonoids, FRAP activity, and reducing power, the mycelium of S. crispa extracted at 95°C showed the highest contents and activities. The mycelium of S. crispa extracted at 60°C and fruit body of S. crispa extracted at 95°C showed the highest DPPH radical scavenging activity and ABTS radical scavenging activity, respectively. This study suggests that the antioxidant activities of S. crispa extracted at 95°C are better than those of S. crispa extracted at 60°C, and the mycelium contained more antioxidant compounds than the fruit body.
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KEYWORD
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Sparassis crispa, antioxidant activity, extraction temperature
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