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Antioxidant activity and β-glucan contents of hydrothermal extracts from maitake (Grifola frondosa)

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Abstract

Maitake (Grifola frondosa) was hydrothermally extracted at 4 different temperatures (121, 130, 140, and 150°C) for 30 and 60 min, and the total phenolic content (TPC), antioxidant activity, and β-glucan content of the extracts was evaluated. The highest TPC was detected in the extract at 150°C treated for 60 min with 13.61 mg gallic acid equivalents (GAE)/g. The antioxidant activity of the maitake extracts, evaluated by determining DPPH radical scavenging activity (RSA), ABTS RSA, reducing power, and tyrosinase inhibitory activity increased with increasing treatment temperature and time. The content of β-glucan was the highest (5.13%) in the extract prepared at 140°C for 30min. These results suggest that hydrothermal extraction could be used as a tool to increase the antioxidant activity of maitake extracts.

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Correspondence to Seung-Cheol Lee.

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Shin, Y., Lee, S. Antioxidant activity and β-glucan contents of hydrothermal extracts from maitake (Grifola frondosa). Food Sci Biotechnol 23, 277–282 (2014). https://doi.org/10.1007/s10068-014-0038-z

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Keywords

  • maitake
  • Grifola frondosa
  • hydrothermal extraction
  • antioxidant activity
  • β-glucan content