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標題: Flavour components and antioxidant properties of several cultivated mushrooms
作者: Tsai, S.Y.
Huang, S.J.
Lo, S.H.
Wu, T.P.
Lian, P.Y.
Mau, J.L.
關鍵字: Mushrooms;Volatile components;Taste components;Antioxidant properties;nonvolatile taste components;agrocybe-cylindracea;amino-acids;5'-nucleotides;polyphenols
Project: Food Chemistry
期刊/報告no:: Food Chemistry, Volume 113, Issue 2, Page(s) 578-584.
Three mushrooms, Clitocybe maxima, Pleurotus ferulae and Pleurotus ostreatus grey strain were used to study their flavour components and antioxidant properties. The volatile flavour components found comprised of six eight-membered carbon compounds and two aromatic compounds. The content total of soluble sugars and polyols was 125-270 mg/g. The content of monosoclium glutamate-like components was 1.76-8.89 mg/g. The contents of flavour 5'-nucleoticles ranged from 1.89 to 7.59 mg/g. Based on the results obtained, three mushrooms possessed highly intense umami taste. Ethanolic extracts were more effective in the inhibition of conjugated diene and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals, whereas hot water extracts were more effective in the scavenging ability of hydroxyl radicals. EC(50) values were less than 14 and 30 mg/ml for ethanolic and hot water extracts, respectively, indicating that the three mushrooms were relatively effective as they exhibited antioxidant properties, despite having scavenging abilities for hydroxyl radicals. Phenols were the major antioxidant components and the total contents were 5.10-11.1 mg gallic acid equivalents/g. (C) 2008 Elsevier Ltd. All rights reserved.
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2008.08.034
Appears in Collections:食品暨應用生物科技學系

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