참고문헌
- Um S, Jin G, Park KW, Yu Y, Park KM. 2010. Physiological activity and nutritional composition of Pleurotus species. Korean J Food Sci Technol 42: 90-96.
- Kang MY, Kim S, Yun HJ, Nam SH. 2004. Antioxidative activity of the extracts from browned oak mushroom (Lentinus edodes) with unmarketable quality. Korean J Food Sci Technol 36: 648-654.
- Seo SY, Ahn MS, Choi SR, Song EJ, Choi MK, Kim YS. 2011. Analysis of nutritional compositions and biological activity of Agrocybe aegerita. J Mushroom Sci Prod 9: 116-122.
- Jung EB, Jo JH, Cho SM. 2008. Nutritional component and anticancer of various extracts from Haesongi mushroom (Hypsizigus marmoreus). J Korean Soc Food Sci Nutr 37: 1395-1400. https://doi.org/10.3746/jkfn.2008.37.11.1395
- Ding JL, Shin HJ, Cha WS. 2006. Anlaysis of amino acids, vitamins and minerals of fruiting body of Fomitopsis pinicola. J Life Sci 16: 1123-1126. https://doi.org/10.5352/JLS.2006.16.7.1123
- Kim H, Ham I, Lee K, Lee B, Kim YG, Yang E, Yoo Y, Kim H. 2011. Characteristics of a new button mushroom variety 'Dahyang'. J Mushroom Sci Prod 9: 17-21.
- Kim Y. 2011. Novel strain of Lentinula edodes GNA01. US Patent 13,994,696.
- AOAC. 2005. Official methods of analysis. 18th ed. Association of Official Analytical Chemists, Washington, DC, USA.
- Sato M, Ramarathnam N, Suzuki Y, Ohkubo T, Takeuchi M, Ochi H. 1996. Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources. J Agric Food Chem 44: 37-41. https://doi.org/10.1021/jf950190a
- Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
- Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 239: 70-76. https://doi.org/10.1006/abio.1996.0292
- Song H, Moon GI, Moon YH, Jung IC. 2000. Quality and storage stability of hamburger during low temperature storage. Korean J Food Sci Ani Resour 20: 72-78.
- Kim H, Ahn M, Kim G, Kang M. 2006. Antioxidative and antimicrobial activities of Pleurotus eryngii extracts prepared from different aerial part. Korean J Food Sci Technol 38: 799-804.
- Shon MY, Seo KI, Choi SY, Sung NJ, Lee SW, Park SK. 2006. Chemical compounds and biological activity of Phellinus baumii. J Korean Soc Food Sci Nutr 35: 524-529. https://doi.org/10.3746/jkfn.2006.35.5.524
- National Academy of Agricultural Science. 2011. Food Composition Table. 8th ed. Rural Development Administration, Suwon, Korea. p 198.
- Lee SK, Yoo YJ, Kim CS. 1989. Studies on the chemical components in Ganoderma lucidum. Korean J Food Sci Technol 21: 890-894.
-
Kim JY, Park SR, Shin JA, Chun JY, Lee J, Yeon JY, Lee WY, Lee KT. 2013.
${beta}$ -Carotene and retinol contents in Bap, Guk (Tang) and Jjigae of eat-out Korean foods. J Korean Soc Food Sci Nutr 42: 1958-1965. https://doi.org/10.3746/jkfn.2013.42.12.1958 -
Raja R, Hemaiswarya S, Rengasamy R. 2007. Exploitation of Dunaliella for
${beta}$ -carotene production. Appl Microbiol Biotechnol 74: 517-523. https://doi.org/10.1007/s00253-006-0777-8 -
Robaszkiewicz A, Bartosz G, Lawrynowicz M, Soszynski M. 2010. The role of polyphenols,
${\beta}$ -carotene, and lycopene in the antioxidative action of the extracts of dried, edible mushrooms. J Nutr Metab 1-9. - Mau JL, Chao GR, Wu KT. 2001. Antioxidant properties of methanolic extracts from several ear mushrooms. J Agric Food Chem 49: 5461-5467. https://doi.org/10.1021/jf010637h
- Mau JL, Lin HC, Chen CC. 2002. Antioxidant properties of several medicinal mushrooms. J Agric Food Chem 50: 6072-6077. https://doi.org/10.1021/jf0201273
- Mattila P, Könkö K, Eurola M, Pihlava JM, Astola J, Vahteristo L, Hietaniemi V, Kumpulainen J, Valtonen M, Piironen V. 2001. Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. J Agric Food Chem 49: 2343-2348. https://doi.org/10.1021/jf001525d
- Takamura K, Hoshino H, Sugahara T, Amano H. 1991. Determination of vitamin D2 in shiitake mushroom (Lentinus edodes) by high-performance liquid chromatography. J Chromatogr A 545: 201-204. https://doi.org/10.1016/S0021-9673(01)88709-4
- Holick MF. 2009. Vitamin D status: measurement, interpretation, and clinical application. Ann Epidemiol 19: 73-78. https://doi.org/10.1016/j.annepidem.2007.12.001
- Ford ES, Ajani UA, McGuire LC, Liu S. 2005. Concentrations of serum vitamin D and the metabolic syndrome among U.S. adults. Diabetes Care 28: 1228-1230. https://doi.org/10.2337/diacare.28.5.1228
- May HT, Bair TL, Lappe DL, Anderson JL, Horne BD, Carlquist JF, Muhlestein JB. 2010. Association of vitamin D levels with incident depression among a general cardiovascular population. Am Heart J 159: 1037-1043. https://doi.org/10.1016/j.ahj.2010.03.017
- Cho SK, Koo S, Park K. 2014. Vitamin D and depression. J Korean Soc Food Sci Nutr 43: 1467-1476. https://doi.org/10.3746/jkfn.2014.43.10.1467
- Hong KH, Kim BY, Kim HK. 2004. Analysis of nutritional components in Pleurotus ferulea. Korean J Food Sci Technol 36: 563-567.
- Hashiguchi M, Itoh S, Tsuyuki H. 1984. Lipids in cap and stalk of shiitake mushroom studies on the lipids of shiitake. J Jap Soc Food Sci Technol 31: 436-442. https://doi.org/10.3136/nskkk1962.31.7_436
- Rew YH, Lee SH, Jo WS, Yoon JT. 2000. Changes of fatty acid composition by various developmental stage and fruit body section in Pleurotus ostreatus. Korean J Mycol 28: 109-111.
- Cho DB, Hyun KH, Choi JH, Na KC, Seo JS, Kang SK, Kim YD. 2002. Chemical compositions of Lentinula in growth stage -A study on application plan of Lentinula I-. Korean J Plant Res 15: 128-134.
- Kozlowska H, Rotkiewicz DA, Zadernowski R, Sosulski FW. 1983. Phenolic acids in rapeseed and mustard. J Amer Oil Chem Soc 60: 1119-1123. https://doi.org/10.1007/BF02671339
- Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M. 1999. Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem 47: 3954-3962. https://doi.org/10.1021/jf990146l
- Mattila P, Hellstrom J. 2007. Phenolic acids in potatoes, vegetables, and some of their products. J Food Comp Anal 20: 152-160. https://doi.org/10.1016/j.jfca.2006.05.007
- Baek G, Jeong H, Kim H, Yoon T, Suh H, Yu K. 2012. Pharmacological activity of chaga mushroom on extraction conditions and immunostimulating polysaccharide. J Korean Soc Food Sci Nutr 41: 1378-1387. https://doi.org/10.3746/jkfn.2012.41.10.1378
- Koleva II, van Beek TA, Linssen JP, de Groot A, Evstatieva LN. 2002. Screening of plant extracts for antioxidant activity: a comparative study on three testing methods. Phytochem Anal 13: 8-17. https://doi.org/10.1002/pca.611
- Gülçin I, Alici HA, Cesur M. 2005. Determination of in vitro antioxidant and radical scavenging activities of propofol. Chem Pharm Bull 53: 281-285. https://doi.org/10.1248/cpb.53.281
-
Kim HK, Yang ES, Park GM, Kim GH, Kim HH, Lee KS. 2011. Chemical components, antioxidant activity, and
${\alpha}$ - glucoamylase inhibitory activity of a new mushroom variety 'Dahyang'. J Korean Soc Food Sci Nutr 40: 1179-1183. https://doi.org/10.3746/jkfn.2011.40.8.1179 - Katsube T, Tabata H, Ohta Y, Yamasaki Y, Anuurad E, Shiwaku K, Yamane Y. 2004. Screening for antioxidant activity in edible plant products: comparison of low-density lipoprotein oxidation assay, DPPH radical scavenging assay, and Folin-Ciocalteu assay. J Agric Food Chem 52: 2391-2396. https://doi.org/10.1021/jf035372g
- Cho HS, Lee HJ, Lee SJ, Shin JH, Lee HU, Sung NJ. 2008. Antioxidative effects of Pleurotus eryngii and its by-products. J Life Sci 18: 1360-1368. https://doi.org/10.5352/JLS.2008.18.10.1360
- Nguyen TK, Shin DB, Lee KR, Shin PG, Cheong JC, Yoo YB, Lee MW, Jin GH, Kim HY, Im KH, Lee TS. 2013. Antioxidant and anti-inflammatory activities of fruiting bodies of Dyctiophora indusiata. J Mushroom Sci Prod 11: 269-277. https://doi.org/10.14480/JM.2013.11.4.269
- Mau J, Chang C, Huang S, Chen C. 2004. Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia. Food Chem 87: 111-118. https://doi.org/10.1016/j.foodchem.2003.10.026
- Maksimovic Z, Malencic D, Kovacevic N. 2005. Polyphenol contents and antioxidant activity of Maydis stigma extracts. Bioresour Technol 96: 873-877. https://doi.org/10.1016/j.biortech.2004.09.006
피인용 문헌
- Quality Changes of Low Temperature Storage and Storage Period of New Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and Button Mushroom (Agaricus bisporus Sing.) vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.174
- Comparison of Nutritional Compositions between Amaranth Baby-Leaves Cultivated in Korea vol.45, pp.7, 2016, https://doi.org/10.3746/jkfn.2016.45.7.980
- Quality Changes of Lentinula edodes GNA01 Mushroom by Choline Dioxide Gas Treatment during Storage vol.29, pp.4, 2016, https://doi.org/10.9799/ksfan.2016.29.4.499
- Quality characteristics of Pleurotus eryngii, Lentinus edodes GNA01 and Grifola frondosa as affected by different drying methods vol.25, pp.2, 2018, https://doi.org/10.11002/kjfp.2018.25.2.181
- 추출용매에 따른 이슬송이버섯(Lentinula edodes GNA01) 추출물의 항산화 활성 vol.30, pp.1, 2017, https://doi.org/10.9799/ksfan.2017.30.1.051
- 표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성 vol.24, pp.3, 2017, https://doi.org/10.11002/kjfp.2017.24.3.421
- 표고버섯가루 분말 첨가 식빵의 일반성분 및 품질 특성 vol.30, pp.6, 2015, https://doi.org/10.9799/ksfan.2017.30.6.1319
- Quality Characteristics and Antioxidant Activities of Yanggaeng Added with Lentinus edodes Powder vol.30, pp.2, 2015, https://doi.org/10.17495/easdl.2020.4.30.2.162
- 액체종균에 의한 표고의 수확 주기에 따른 이화학적 특성 및 항산화 활성 vol.18, pp.3, 2015, https://doi.org/10.14480/jm.2020.18.3.234