مقاله 2013: خاصیت آنتی اکسیدانی و میزان بتاگلوکان عصاره قارچ گریفولا
Antioxidant activity and β-glucan contents of hydrothermal extracts from maitake (Grifola frondosa)
Abstract
Maitake (Grifola frondosa)
was hydrothermally extracted at 4 different temperatures (121, 130,
140, and 150°C) for 30 and 60 min, and the total phenolic content (TPC),
antioxidant activity, and β-glucan content of the extracts was
evaluated. The highest TPC was detected in the extract at 150°C treated
for 60 min with 13.61 mg gallic acid equivalents (GAE)/g. The
antioxidant activity of the maitake extracts, evaluated by determining
DPPH radical scavenging activity (RSA), ABTS RSA, reducing power, and
tyrosinase inhibitory activity increased with increasing treatment
temperature and time. The content of β-glucan was the highest (5.13%) in
the extract prepared at 140°C for 30min. These results suggest that
hydrothermal extraction could be used as a tool to increase the
antioxidant activity of maitake extracts.
http://link.springer.com/article/10.1007/s10068-014-0038-z
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خاصیت آنتی اکسیدانی و میزان بتاگلوکان عصاره قارچ گ
