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Food and Bioprocess Technology

, Volume 6, Issue 9, pp 2555–2561 | Cite as

The Effects of Subcritical Water Treatment on Antioxidant Activity of Golden Oyster Mushroom

  • Eun-Kyung Jo
  • Da-Jung Heo
  • Jeong-Han Kim
  • Yun-Hae Lee
  • Young-Cheoul Ju
  • Seung-Cheol Lee
Communication

Abstract

Subcritical water (SCW) extraction of golden oyster mushroom (GOM) was carried out at various temperatures (50, 100, 150, 200, 250, and 300 °C) for 10, 30, and 60 min, and the antioxidant and certain physiological activities of the extracts were evaluated. SCW treatment of GOM increased the antioxidant activity of the extracts. The SCW extraction of GOM at 250 °C for 60 min or 300 °C for 30 min showed relatively high levels of total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and reducing power. The β-glucan content was the highest when SCW extraction was carried at 200 °C for 60 min, while the highest 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging activity occurred at 300 °C for 60 min. These results indicate that the temperature and time of SCW extraction significantly affect the antioxidant activity as well as the nutraceutical compound levels of GOM extracts.

Keywords

Golden oyster mushroom Subcritical water extraction Antioxidant activity β-Glucan 

Notes

Acknowledgment

This study is supported by a research grant from Kyungnam University, Korea, in 2011.

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Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  • Eun-Kyung Jo
    • 1
  • Da-Jung Heo
    • 1
  • Jeong-Han Kim
    • 2
  • Yun-Hae Lee
    • 2
  • Young-Cheoul Ju
    • 2
  • Seung-Cheol Lee
    • 1
  1. 1.Department of Food Science and BiotechnologyKyungnam UniversityChangwonRepublic of Korea
  2. 2.Mushroom Research InstituteGyeonggido Agricultural Research and Extension ServicesGwangjuRepublic of Korea

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