Earticle

초록

영어

Grifola frondosa is a promising new kind of cultivated mushroom owing to its excellent taste and functionality. However, more research is required to determine its value. In this study, the effects of pretreating Grifola frondosa tea by drying, steaming, and warming, on quality characteristics and antioxidant activities were analyzed. There was no difference in sugar, soluble solid, and nitrogen content between dried and steamed tea. The color of the warm pretreated tea was the darkest, and the amino acid content was 462.9 mg/L, which was 1.8 times higher than that of the other pretreatments. Moreover, the warm pretreated tea had the highest total polyphenol and flavonoid content, 14.6 mg/g and 2.2 mg/g, respectively. DPPH and ABTS radical scavenging activities significantly increased with the increase of phenolic compounds. Warming pre-treatment slightly increased the taste preference to 7.0. In conclusion, warming Grifola frondosa before drying was confirmed to improve the extraction of nutrients, antioxidants, and taste preference.

목차

ABSTRACT
서 론
재료 및 방법
재료 준비
버섯차 및 시료 제조
당도 및 pH 측정
가용성 고형분 측정
색도 측정
질소 및 아미노산 측정
총 폴리페놀 함량 측정
총 플라보노이드 함량 측정
DPPH 및 ABTS radical scavenging activity 측정
관능검사
통계분석
결과 및 고찰
전처리방법별 버섯차 추출액의 성분
버섯차의 아미노산 함량
버섯차의 총 폴리페놀 및 플라보노이드 함량
버섯차의 DPPH, ABTS 라디칼 소거활성
관능검사
적 요
REFERENCES

저자

• 신복음 [ Bok-Eum Shin | 경기도농업기술원 버섯연구소 ] Corresponding author
• 이자영 [ Ja-Young Lee | 경기도농업기술원 버섯연구소 ]
• 김정한 [ Jeong-Han Kim | 경기도농업기술원 버섯연구소 ]
• 최종인 [ Jong-In Choi | 경기도농업기술원 버섯연구소 ]
• 하태문 [ Tai-Moon Ha | 경기도농업기술원 버섯연구소 ]
• 정구현 [ Gu-Hyun Jeong | 경기도농업기술원 버섯연구소 ]

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