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Targeted phenolic analysis in Hericium erinaceum and its antioxidant activities

Authors
Li, HuaPark, SolMoon, BoKyoungYoo, Young-BokLee, Young-WookLee, Chan
Issue Date
Jun-2012
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Keywords
mushroom; Hericium erinaceum; antioxidant activity; phenolic acid; electrospray ionization (ESI) LC-MS/MS
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.21, no.3, pp 881 - 888
Pages
8
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
Volume
21
Number
3
Start Page
881
End Page
888
URI
https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/20298
DOI
10.1007/s10068-012-0114-1
ISSN
1226-7708
2092-6456
Abstract
The ABTS(+)-radical-cation scavenging activity, DPPH radical scavenging activity, ferric reducing/antioxidant power, and nitrite scavenging activity of the methanol extract from Hericium erinaceum and its subfractions were assessed. Among the methanol extract subfractions tested, the chloroform subfraction exhibited the strongest antioxidant activity in the most experiments, except for the ferric reducing/antioxidant power. The Trolox equivalent antioxidant capacity (TEAC) of the chloroform subfraction was 378.89 mu mol/g of sample. This subfraction also scavenged 35.80% of DPPH radicals at 500 mu g/mL. The highest ferric reducing/ antioxidant power was found in the n-hexane subfraction (174.82 mu mol FeSO4 center dot 7H(2)O/g). The chloroform, n-hexane, and n-butanol subfractions had high total phenolic compound content, with ferulic acid equivalents of 35.18, 19.08, and 11.23 mg/g, respectively. Flavonoids were found mostly in the chloroform subfraction, and the 4 phenolic compounds were identified in the same fraction as 4-hydroxybenzoic acid, syringic acid, 4-coumaric acid, and ferulic acid by electrospray ionization (ESI) LC-MS/MS analysis.
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생명공학대학 (식품영양)
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