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KMID : 1134820190480101079
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 10 p.1079 ~ p.1089
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Antioxidant Activity of Shiitake Mushroom (Lentinus edodes) Water Extract and Its Quality Characteristics Effect in Muffins
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Kong Chang-Suk
Choi Young-Ju
Oh Jung-Hwan
Lee Jung-Im
Park So-Young
Kim Hye-Ran
Jeon Byung-Jin
Kim Dong-Min
Jung Kyong-Im
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Abstract
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This study was carried out to investigate the antioxidant activity and anti-inflammatory effects of shiitake mushroom (Lentinus edodes) water extract (SMWE) and the quality characteristics of muffins prepared with different amounts of SMWE. The total phenol content of the SMWE was 1.83 mg gallic acid equivalent/g. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity of SMWE was increased in a dose-dependent manner (P<0.05). The reactive oxygen species (ROS) level was examined in H2O2-stimulated RAW 264.7 cells, SMWE decreased the production of reactive ROS level of 26.58% at 50 μg/mL. Anti-inflammatory effects were examined, using lipopolysaccharides- stimulated RAW 264.7 cells, and nitric oxide production was reduced to 72.92% by addition of SMWE at 50 μg/mL. The weight of muffins was higher in groups containing 0% SMWE. The height and baking loss rate of muffins was higher in groups containing 8% SMWE, but moisture content and pH of muffins significantly decreased when amounts of SMWE increased (P<0.05). L value and b value of muffins significantly decreased when amounts of SMWE increased (P<0.05). But a value of muffins significantly increased when amounts of SMWE increased (P<0.05). Hardness, cohesiveness, springiness, chewiness, and brittleness of muffins was higher in groups containing 0% SMWE, but adhesiveness is no significant difference between the all samples. In sensory evaluation the appearance, crumb color, flavor, and texture of muffins was higher in groups containing 0% SMWE, but the taste and overall acceptability scores were highest for muffins with 2% SMWE added. Therefore, the addition of SMWE 2% could meet the sensory characteristics and functional requirements of the muffins.
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KEYWORD
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muffin, shiitake mushroom (Lentinus edodes), antioxidant, anti-inflammatory, quality characteristics
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