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International Journal of Medicinal Mushrooms

Publicou 12 edições por ano

ISSN Imprimir: 1521-9437

ISSN On-line: 1940-4344

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 1.2 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 1.4 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.3 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00066 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.34 SJR: 0.274 SNIP: 0.41 CiteScore™:: 2.8 H-Index: 37

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Taste Quality and Antioxidant Properties of Medicinal Mushrooms Phellinus linteus and Sparassis crispa Mycelia

Volume 12, Edição 2, 2010, pp. 141-150
DOI: 10.1615/IntJMedMushr.v12.i2.40
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RESUMO

Nonvolatile taste components of medicinal mushrooms Phellinus linteus and Sparassis crispa mycelia and filtrate were studied, as well as the antioxidant properties of their ethanolic and hot water extracts. Contents of fat, fiber, and protein were higher in mycelia, whereas contents of carbohydrate and crude ash were higher in filtrates. Mannitol content was the highest in Ph. linteus mycelia and trehalose content was the highest in S. crispa mycelia, whereas glucose content was the highest in two filtrates. Contents of total free amino acids were 24.41−182.70 mg/g. Contents of total and flavor 5’-nucleotides were 2.05−6.14 and 0.73−3.20 mg, respectively. Total phenols were the major antioxidant components found in both extracts. Overall, Ph. linteus mycelia and two filtrates possessed highly intense umami taste, whereas both extracts from two mycelia and Ph. linteus filtrate were effective in antioxidant properties, including antioxidant activity, reducing power, and scavenging abilities on free radicals.

CITADO POR
  1. Zhang Yin, Venkitasamy Chandrasekar, Pan Zhongli, Wang Wei, Recent developments on umami ingredients of edible mushrooms – A review, Trends in Food Science & Technology, 33, 2, 2013. Crossref

  2. Phat Chanvorleak, Moon BoKyung, Lee Chan, Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system, Food Chemistry, 192, 2016. Crossref

  3. Seo Seung-Ho, Park Seong-Eun, Moon Yang-Seon, Lee Yu-Mi, Na Chang-Su, Son Hong-Seok, Component analysis and immuno-stimulating activity of Sparassis crispa stipe, Korean Journal of Food Science and Technology, 48, 5, 2016. Crossref

  4. Saharan Pooja, Sadh Pardeep Kumar, Singh Duhan Joginder, Comparative assessment of effect of fermentation on phenolics, flavanoids and free radical scavenging activity of commonly used cereals, Biocatalysis and Agricultural Biotechnology, 12, 2017. Crossref

  5. Wang Zhixin, Liu Jingyu, Zhong Xiangjian, Li Jinjie, Wang Xin, Ji Linlin, Shang Xiaoya, Rapid Characterization of Chemical Components in Edible Mushroom Sparassis crispa by UPLC-Orbitrap MS Analysis and Potential Inhibitory Effects on Allergic Rhinitis, Molecules, 24, 16, 2019. Crossref

  6. Vasilaki Athanasia, Panagiotopoulou Eleftheria, Koupantsis Thomas, Katsanidis Eugenios, Mourtzinos Ioannis, Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization, Critical Reviews in Food Science and Nutrition, 2021. Crossref

  7. Chen Hua, Tian Ting, Miao Hua, Zhao Ying-Yong, Traditional uses, fermentation, phytochemistry and pharmacology of Phellinus linteus: A review, Fitoterapia, 113, 2016. Crossref

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