녹각영지버섯의 포제에 따른 항산화 효과 및 성분 변화 분석

• Published in: Journal of mushrooms Vol. 22; no. 4; pp. 180 - 185
• Main Authors: 신유수, 양창열, 이병주, 최수지
• Format: Journal Article
• Language: Korean
• Published: 한국버섯학회 31.12.2024
• Subjects: 농학; Chemical composition; Heating conditions; Processing method; Antioxidant; Antler-shaped Ganoderma lucidum
• ISSN: 1738-0294; 2288-8853
• DOI: 10.14480/JM.2024.22.4.180

Processing of medicinal plants and mushrooms plays a crucial role in oriental medicine. This study investigated the antioxidant potency and chemical composition of antler-shaped Ganoderma lucidumprocessed under different heating temperatures (120 to 180 °C) and times (10 to 20 minutes). Processed samples were analyzed for their antioxidant activities, including total phenol content, DPPH, ABTS radical scavenging capacity, NO assay, ROS scavenging capacity, and chemical composition changes. Antioxidant potency was highest with processing at 180 °C for 10 min and at 210 °C for 10 min. This enhanced activity is likely attributed to changes in compound functional groups due to heat processing, which in turn influences antioxidant activity. In contrast to antioxidant potency, chemical components, including ganoderic acid D, ganodermanonitriol, and ergosterol, showed decreasing trends with increasing temperature and time.