Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Study on Antioxidant Activities of Pleurotus ostreatus (Jacq.) Que Pleurotus eryngii and Flammulina velutipes Extracts by Different Solvent

느타리, 새송이, 팽이버섯의 용매추출에 따른 항산화활성 연구

  • Choi, Jin-Hee (Department of Food Service Management and Nutrition, Kongju National University) ;
  • Kim, Jin-seong (Department of Food Service Management and Nutrition, Kongju National University) ;
  • Park, Jong-Dae (Research Group of Food Processing, Korea Food Research Institute) ;
  • Sung, Jung-Min (Research Group of Food Processing, Korea Food Research Institute)
  • 최진희 (국립 공주대학교 외식상품학과) ;
  • 김진성 (국립 공주대학교 외식상품학과) ;
  • 박종대 (한국식품연구원 가공공정연구단) ;
  • 성정민 (한국식품연구원 가공공정연구단)
  • Received : 2021.10.25
  • Accepted : 2021.11.18
  • Published : 2021.12.31
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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 improve their usability as natural antioxidants. To analyze antioxidant activities in each mushroom, total polyphenol, flavonoid contents, 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 total polyphenol 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 and FRAP 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% ethanol extraction 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 total polyphenol 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.

Keywords

Acknowledgement

This research was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through Export Promotion Technology Development Program (617067-5) funded by Ministry Agriculture, Food and Rural Affairs (MAFRA).

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