Выходит 12 номеров в год
ISSN Печать: 1521-9437
ISSN Онлайн: 1940-4344
Indexed in
Taste Quality and Antioxidant Properties of Medicinal Mushrooms Phellinus linteus and Sparassis crispa Mycelia
Краткое описание
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.
-
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
-
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
-
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
-
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
-
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
-
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
-
Chen Hua, Tian Ting, Miao Hua, Zhao Ying-Yong, Traditional uses, fermentation, phytochemistry and pharmacology of Phellinus linteus: A review, Fitoterapia, 113, 2016. Crossref