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ISSN : 1738-0294(Print)
ISSN : 2288-8853(Online)
Journal of Mushrooms Vol.12 No.4 pp.311-315
DOI : https://doi.org/10.14480/JM.2014.12.4.311

느타리버섯 균주별 항산화효능 및 폴리페놀함량 비교분석

조재한, 박혜성, 한재구, 이강효, 성기호, 전창성
국립원예특작과학원 버섯과

Comparative analysis of anti-oxidant effects and polyphenol contents of the fruiting bodies in oyster mushrooms.

Jae-Han Cho, Hye-Sung Park, Jae-Gu Han, Gang-Hyo Lee, Gi-Ho Sung, Chang-Sung Jhune
Mushroom Research Division, National Institute of Horticultural & Herbal Science, RDA Chungbuk Eumseong 369-873, Korea
Received November 5, 2014 Revised December 8, 2014 Accepted December 22, 2014

Abstract

Oyster mushroom is one of the popular mushrooms for Korean people and it is thus one of the mushrooms thatwere mostly cultivated in Korea in addition to winter and king oyster mushrooms. This study was carried out to compare themedicinal effects of fruiting body of Pleurotus ostreatus extracts. We analyzed comparing antioxidant activity and polyphenolcontents of fruiting body of Pleurotus ostreatus. Firstly, ASI 2099 showed the highest level in hot water. ASI 2122 showed thehighest level in the 70% EtOH and MeOH extraction. Polyphenol contents was measured after extraction with different solvents.polyphenols contents is mostly 8~10 (mg/g) and there is no difference of polyphenols contents depending on the extract solvent.

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