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International Journal of Medicinal Mushrooms
インパクトファクター: 1.423 5年インパクトファクター: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN 印刷: 1521-9437
ISSN オンライン: 1940-4344

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, Taiwan, R.O.C.
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, Taichung, Taiwan, Republic of China

要約

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.


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