Antioxidant Activity and Total Phenolic Compounds of P. eryngii spp. Extracts

This objective of this study was to determined the activity of antioxidants of DPPH, SOD and total phenolic compounds in mushroom(P. eryngii spp.) extract. The antioxidant acitivity using DPPH showed that strain No. 2007(31.78%) and strain No.2014(27.45%) were the highest DPPH inhibition. Among the...

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Published inKorean journal of crop science Vol. 50
Main Authors Chi, H.Y. (National Institute of Crop Science, RDA, Suwon, Republic of Korea), Kim, K.H. (Cheonan Yonam College, Cheonan, Republic of Korea), Kong, W.S. (National Institute of Agricultural Science and Technology, RDA, Suwon, Republic of Korea), Kim, S.L. (National Institute of Crop Science, RDA, Suwon, Republic of Korea), Kim, J.A. (Konkuk University, Seoul, Republic of Korea), Chung, I.M. (Konkuk University, Seoul, Republic of Korea), Kim, J.T. (National Institute of Crop Science, RDA, Suwon, Republic of Korea), E-mail: kjt740@rda.go.kr
Format Journal Article
LanguageKorean
Published 01.11.2005
Subjects
ANTIOXIDANTES
ANTIOXIDANTS
ANTIOXYDANT
CHAMPIGNON COMESTIBLE
DPPH
EDIBLE FUNGI
P. eryngii spp
SETAS COMESTIBLES
SUPEROXIDE DISMUTASE
SUPEROXIDO DISMUTASA
SUPEROXYDE DISMUTASE
total phenolics
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Summary:This objective of this study was to determined the activity of antioxidants of DPPH, SOD and total phenolic compounds in mushroom(P. eryngii spp.) extract. The antioxidant acitivity using DPPH showed that strain No. 2007(31.78%) and strain No.2014(27.45%) were the highest DPPH inhibition. Among the thirteen mushroom examined, strain No. 2014(58.30%) and strain No. 2010(57.19%) had the highest SOD activity. The highest total phenol content were in strain No.2013(1465.03 ㎍/g) and strain No. 2005(1401.09 ㎍/g).
Bibliography:2006016260
F01
ISSN:0252-9777