Taste quality and antioxidant properties of Phellinus linteus and Sparassis crispa mycelia

ASIAIR > College of Medical and Health Science > Department of Food Nutrition and Healthy Biotechnology > Journal Article > Item 310904400/17230

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Title:	Taste quality and antioxidant properties of Phellinus linteus and Sparassis crispa mycelia
Authors:	Chih-Hung Liang;Shu-Yao Tsai;Shih-Jeng Huang;Zeng-Chin Liang;Jeng-Leun Mau
Contributors:	保健營養生技學系
Keywords:	Phellinus linteus;Sparassis crispa;soluble sugars;medicinal mushrooms;free amino acids;5 '-nucleotides;antioxidant properties;antioxidant components
Date:	2010-06
Issue Date:	2012-11-26 02:30:16 (UTC+0)
Abstract:	Nonvolatile taste components of medicinal mushrooms Phellinus linteus and Sparassis crispa mycelia and filtrate were studied, as well as the antioxidant properties of their ethanolic and hot water extracts. Contents of fat, fiber, and protein were higher in mycelia, whereas contents of carbohydrate and crude ash were higher in filtrates. Mannitol content was the highest in Ph. linteus mycelia and trehalose content was the highest in S. crispa mycelia, whereas glucose content was the highest in two filtrates. Contents of total free amino acids were 24.41-182.70 mg/g. Contents of total and flavor 5'-nucleotides were 2.05-6.14 and 0.73-3.20 mg, respectively. Total phenols were the major antioxidant components found in both extracts. Overall, Ph. linteus mycelia and two filtrates possessed highly intense umami taste, whereas both extracts from two mycelia and Ph. linteus filtrate were effective in antioxidant properties, including antioxidant activity, reducing power, and scavenging abilities on free radicals.
Relation:	INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS, 12(2):141-150.
Appears in Collections:	[Department of Food Nutrition and Healthy Biotechnology] Journal Article

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