Earticle

초록

영어

This study analyzed food component characteristics and antioxidant activities in five kinds of domestic commercial shiitake mushrooms (Lentinula edodes). Moisture content (79.17-82.90 g/100 g) showed little difference, but there was a significant difference in crude protein content. Total mineral content showed a significant difference, and potassium (K) content was the highest. Total and essential amino acid contents were higher in mushroom A than in the other samples. Nonetheless, the ratios of essential amino acids, aspartic acid, and glutamic acid to total amino acids were similar in all samples. β-Glucan content was in the range of 10.28-5.68 g/100 g, exhibiting a significant difference. The color intensity and overall texture of the mushrooms showed no remarkable difference. Total phenol and flavonoid contents were in the range of 19.92-30.77 mg/100 g and 6.95-10.39 mg/100 g, respectively; the ratio of flavonoids to total phenols ranged from 31.53% to 38.21%. DPPH and ABTS radical scavenging activities were 74.92-79.04% and 80.47-84.97%, respectively, and showed little difference. However, the reducing power varied between 195.23 μM and 317.85 μM, displaying a significant difference in all samples. Therefore, this study observed similar trends in the food component characteristics and antioxidant activities of domestic commercial shiitake mushrooms.

목차

ABSTRACT
서 론
재료 및 방법
실험재료 및 시료의 추출
일반성분 분석
무기질 분석
아미노산 분석
β-Glucan 분석
색도 측정
조직감 측정
총 페놀 및 플라보노이드 분석
항산화 활성 측정
통계분석
결과 및 고찰
일반성분 함량
무기질 함량
아미노산 함량
β-Glucan 함량
색도
조직감
총 페놀 및 플라보노이드 함량
항산화 활성
적 요
REFERENCES

키워드

저자

• 이수정 [ Soo-Jung Lee | 경상국립대학교 식품영양학과·농업생명과학연구원 ]
• 류지현 [ Ji-Hyeon Ryu | 양산부산대학교병원 의생명융합연구원 ]
• 김인수 [ In-Soo Kim | 경상국립대학교 식품영양학과·농업생명과학연구원 ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국버섯학회지 [Journal of MUSHROOMS]

• 간기

  계간

• pISSN

  1738-0294

• eISSN

  2288-8853

• 수록기간

  2003~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 525 DDC 635