RT Journal Article
ID 2a7b90ff79b69601
A1 Liang, Chih-Hung
A1 Tsai, Shu-Yao
A1 Huang, Shih-Jeng
A1 Liang, Zeng-Chin
A1 Mau, Jeng-Leun
T1 Taste Quality and Antioxidant Properties of Medicinal Mushrooms <i>Phellinus linteus</i> and <i>Sparassis crispa</i> Mycelia
JF International Journal of Medicinal Mushrooms
JO IJM
YR 2010
FD 2010-05-26
VO 12
IS 2
SP 141
OP 150
K1 Phellinus linteus
K1 Sparassis crispa
K1 soluble sugars
K1 medicinal mushrooms
K1 free amino acids
K1 5'-nucleotides
K1 antioxidant properties
K1 antioxidant components
AB Nonvolatile taste components of medicinal mushrooms <i>Phellinus linteus</i> and <i>Sparassis crispa</i> 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 <i>Ph. linteus</i> mycelia and trehalose content was the highest in <i>S. crispa</i> mycelia, whereas glucose content was the highest in two filtrates. Contents of total free amino acids were 24.41&minus;182.70 mg/g. Contents of total and flavor 5’-nucleotides were 2.05&minus;6.14 and 0.73&minus;3.20 mg, respectively. Total phenols were the major antioxidant components found in both extracts. Overall, <i>Ph. linteus</i> mycelia and two filtrates possessed highly intense umami taste, whereas both extracts from two mycelia and <i>Ph. linteus</i> filtrate were effective in antioxidant properties, including antioxidant activity, reducing power, and scavenging abilities on free radicals.
PB Begell House
LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,40aa21637478b2ab,2a7b90ff79b69601.html