Inscrição na biblioteca: Guest
Portal Digital Begell Biblioteca digital da Begell eBooks Diários Referências e Anais Coleções de pesquisa
International Journal of Medicinal Mushrooms
Fator do impacto: 1.423 FI de cinco anos: 1.525 SJR: 0.431 SNIP: 0.716 CiteScore™: 2.6

ISSN Imprimir: 1521-9437
ISSN On-line: 1940-4344

Volumes:
Volume 22, 2020 Volume 21, 2019 Volume 20, 2018 Volume 19, 2017 Volume 18, 2016 Volume 17, 2015 Volume 16, 2014 Volume 15, 2013 Volume 14, 2012 Volume 13, 2011 Volume 12, 2010 Volume 11, 2009 Volume 10, 2008 Volume 9, 2007 Volume 8, 2006 Volume 7, 2005 Volume 6, 2004 Volume 5, 2003 Volume 4, 2002 Volume 3, 2001 Volume 2, 2000 Volume 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v12.i2.40
pages 141-150

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

Chih-Hung Liang
Department of Nutrition and Health Science, Chungchou Institute of Technology, Yuanlin, Changhua 51003, Taiwan, ROC; Department of Food Science, Tunghai University, No. 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung 40704, Taichung, Taiwan
Shu-Yao Tsai
Department of Food Nutrition and Health Biotechnology, Asia University, Wufeng, Taichung, Taiwan, Republic of China; Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
Shih-Jeng Huang
Department of Health Food, Chung Chou University of Science and Technology, Yuanlin, Changhua 51003, Taiwan, Republic of China
Zeng-Chin Liang
Department of Bioresources, Da-Yeh University, Changhua County 515, Taiwan
Jeng-Leun Mau
Department of Food Science and Biotechnology, National Chung-Hsing University, 145 Xingda Road, Taichung 40227, Taiwan, R.O.C.

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.


Articles with similar content:

Nonvolatile Taste Components and Antioxidant Properties of Fruiting Body and Mycelium with High Ergothioneine Content from the Culinary-Medicinal Golden Oyster Mushroom Pleurotus citrinopileatus (Agaricomycetes)
International Journal of Medicinal Mushrooms, Vol.18, 2016, issue 8
Sheng-Yang Wang, Shin-Yi Lin, Jeng-Leun Mau, Shih-Chang Chien
Nonvolatile Taste Components of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.:Fr.) S.F. Gray
International Journal of Medicinal Mushrooms, Vol.13, 2011, issue 3
Shin-Yi Lin, Jeng-Leun Mau, Shu-Yao Tsai, Chih-Hung Liang, Shih-Jeng Huang
Nutritional Attributes and Nonvolatile Taste Components of Medicinally Important Wild False Earthstar Mushroom, Astraeus hygrometricus (Agaricomycetes), from India
International Journal of Medicinal Mushrooms, Vol.22, 2020, issue 9
Viney K. Varshney, Pankaj Singh
Nonvolatile Taste Components of Fruit Bodies and Mycelia of Shaggy Ink Cap Mushroom Coprinus comatus (O.F. Müll.: Fr.) Pers. (Agaricomycetideae)
International Journal of Medicinal Mushrooms, Vol.9, 2007, issue 1
Hui-Li Tsai
Antioxidant Capacity and Total Phenolics Content of the Fruiting Bodies and Submerged Cultured Mycelia of Sixteen Higher Basidiomycetes Mushrooms from India
International Journal of Medicinal Mushrooms, Vol.17, 2015, issue 10
Rajendra Prasad, N. S. K. Harsh, Vinay K. Varshney, Manoj Kumar