Earticle

초록

영어

This study was carried out to investigate the changes in the biological activity and nutritional content of Flammulina velutipes, Grifola frondosa, and Sparassis crispa extracts after roasting treatment. Regarding biological activities, the DPPH radical scavenging activity was the highest in the extracts of air-dried G. frondosa, while the nitrite scavenging activity was significantly higher in the extracts of roasted S. crispa (p<0.05). The total polyphenol contents of F. velutipes and S. crispa were significantly increased by the roasting treatment compared with those in fresh samples (p<0.05). Regarding the amino acid composition of edible mushrooms, the content of sweet-taste amino acids, including serine (Ser) and alanine (Ala), increased in G. frondosa after roasting, whereas bitter amino acids, including decreased in roasted versus samples. Moreover, the contents of essential amino acids such as leucine (Leu), isoleucine (Ile), methionine (Met), valine (Val), and histidine (His) in F. velutipes and S. crispa were increased due to the roasting treatment (versus fresh samples). Thus, it was confirmed that the r method is effective in improving the nutritional content of edible mushrooms.

목차

ABSTRACT
적요
REFERENCES

키워드

저자

• 안기홍 [ Gi-Hong An | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 한재구 [ Jae-Gu Han | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 김옥태 [ Ok-Tae Kim | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 조재한 [ Jae-Han Cho | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국버섯학회지 [Journal of MUSHROOMS]

• 간기

  계간

• pISSN

  1738-0294

• eISSN

  2288-8853

• 수록기간

  2003~2025

• 등재여부

  KCI 등재

• 십진분류

  KDC 525 DDC 635