|
KMID : 0665420210360060622
|
|
Korean Journal of Food Culture
2021 Volume.36 No. 6 p.622 ~ p.632
|
|
|
Study on Antioxidant Activities of Pleurotus ostreatus (Jacq.) Que Pleurotus eryngii and Flammulina velutipes Extracts by Different Solvent
|
|
Choi Jin-Hee
Kim Jin-Seong
Park Jong-Dae
Sung Jung-Min
|
|
|
Abstract
|
|
|
|
This study was conducted to find out the optimal solvent extraction method [Distilled water (DW), 70% ethanol, 99%ethanol] of mushrooms, including Pleurotus ostreatus (Jacq.) Que, Pleurotus eryngii and Flammulina velutipes and improvetheir usability as natural antioxidants. To analyze antioxidant activities in each mushroom, total polyphenol, flavonoidcontents, 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2?-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical(ABTS+) and fluorescence recovery after photobleaching (FRAP) were measured. All mushrooms showed the highest totalpolyphenol contents in DW mushroom extract (p<0.001). Total flavonoid contents were the highest in P. eryngii and F.velutipes DW and 70% ethanol mushroom extracts (p<0.05). All mushrooms showed the highest activities using DPPH andFRAP assays in the DW extraction method (p<0.001). P. ostreatus (Jacq.) Que and P. eryngii showed the highest ABTS+radical scavenging activity in the DW extraction method, and F. velutipes showed the highest activity in the 70% ethanolextraction method (p<0.001). As a result of comparing IC50 values of DPPH and ABTS+ radicals and FRAP EC50 values,the DW P. ostreatus (Jacq.) Que extract showed high antioxidant activities (p<0.001). Pearson's correlation between totalpolyphenol contents and antioxidant activities showed a positive correlation in all mushrooms (p<0.01). Therefore,extraction of the mushrooms with DW can enhance the extraction of effective bioactive substances and antioxidant activity.
|
|
|
KEYWORD
|
|
|
Pleurotus ostreatus (jacq.) que, pleurotus eryngii, flammulina velutipes, antioxidant activity, mushrooms
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|