A Study on the Antioxidant Activity of Hae-Songi Mushroom(Hypsizigus marmoreus) Hot Water Extracts

서효매,; 전준영,; 정인학,

doi:10.3746/jkfn.2007.36.11.1351

Cited by 31 publications

(2 citation statements)

References 21 publications

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“…For Hypsizygus marmoreus, all the aqueous extracts that underwent heating inhibited DPPH (2,2-diphenyl-1-picrilhidrazil) radical activity (89 to 92%). There was a correlation between antioxidant activity and the content of phenolic compounds (R 2 of 0.99 to 0.74), and the extracts kept their antioxidant activity when exposed to heat for up to 4 h, even increasing as the heating time increased; thus, this fungus is a source of antioxidants even after cooking (Xu et al 2007). Stojanova et al (2021) indicated a strong correlation between the antioxidant activity (DPPH) and the total phenols content in edible and medicinal mushrooms from Macedonia.…”

Section: Antioxidant Activity Of Wild Edible Mushroomsmentioning

confidence: 91%

Wild edible mushrooms as an alternative for the consumption of antioxidants and phenolic compounds: An overview

Téllez-Téllez

2024

BioRes

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Fungi are a diverse group, and they are essential for health, the economy, and food. Interest in these organisms has increased because of the importance and effect of their chemical components viz., phenolic compounds, which are considered an alternative source of antioxidants. Antioxidants are compounds that prevent cell damage and can help prevent or counteract certain diseases (cardiovascular, neurodegen-erative, cancer, etc.) because they can improve cell function (changes in enzyme activity, enzyme patterns, membrane fluidity, and responses to stimuli), among others. To date, no adverse side effects have been reported. The difference in production is due to several factors, such as the growth environment, nutrition, cell age, the part from where the phenolic compounds are obtained (pileus, stipe, or mycelium), the extraction method, etc. This article aims to provide an overview of wild edible mushrooms, to promote the study of their antioxidant capacity, and to better understand the nutraceutical potential of edible mushrooms consumed in different parts of the world.

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Section: Antioxidant Activity Of Wild Edible Mushroomsmentioning

confidence: 91%

Wild edible mushrooms as an alternative for the consumption of antioxidants and phenolic compounds: An overview

Téllez-Téllez

2024

BioRes

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“…It is generally known that mushrooms with a higher free amino acid content also taste better (Xu et al, 2007). In this study, we compared the changes of free amino acid content in the three varieties of white H. marmoreus over the storage period.…”

Section: Changes In Free Amino Acid Content During Storagementioning

confidence: 99%

Physicochemical characteristics of new breed white Hypsizygus marmoreus for cold storage after harvest

Park¹,

Park²,

Kim³

et al. 2023

Korean J. Food Preserv.

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Fresh mushrooms are vulnerable to browning and tissue changes after harvest. This study monitored the external appearance, physicochemical quality indicators, and nutritional and functional components of a white beech mushroom (Hypsizygus marmoreus) variety (EG2020) newly developed in Korea during cold storage for up to 42 days. Two existing varieties of white H. marmoreus, namely H6 from Korea and HKT from Japan, were used for comparison. The mechanical texture of EG2020 was superior to H6 and HKT due to the increasing hardness of the pileus with time. Browning, in terms of the total color difference during storage, was found to be the most severe in HKT. In terms of composition, EG2020 had the highest total free sugar content, a large amount of organic acids, and higher sugar content than H6 and HKT. EG2020 also contained the largest amount of β-glucan, and its amount increased during storage. In sensory evaluation, EG2020 received higher scores than HKT in flavor, taste, appearance, and texture. Therefore, the EG2020 variety is more stable than HKT during storage and distribution.

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Effect of high hydrostatic pressure (HHP) treatment on chemical and microbiological properties of Makgeolli

Kim

2013

J Korean Soc Appl Biol Chem

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A Study on the Antioxidant Activity of Hae-Songi Mushroom(Hypsizigus marmoreus) Hot Water Extracts

Cited by 31 publications

References 21 publications

Wild edible mushrooms as an alternative for the consumption of antioxidants and phenolic compounds: An overview

Wild edible mushrooms as an alternative for the consumption of antioxidants and phenolic compounds: An overview

Physicochemical characteristics of new breed white Hypsizygus marmoreus for cold storage after harvest

Effect of high hydrostatic pressure (HHP) treatment on chemical and microbiological properties of Makgeolli

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