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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/8406

    Title: Flavour components and antioxidant properties of several cultivated mushrooms
    Authors: Tsai, SY (Tsai, Shu-Yao);Huang, SJ (Huang, Shih-Jeng);Lo, SH (Lo, Sheng-Hua);Wu, TP (Wu, Tsai-Ping);Lian, PY (Lian, Pei-Ying);Mau, JL (Mau, Jeng-Leun)
    Contributors: 保健系
    Keywords: Mushrooms;Volatile components;Taste components;Antioxidant properties;NONVOLATILE TASTE COMPONENTS;AGROCYBE-CYLINDRACEA;AMINO-ACIDS;5'-NUCLEOTIDES;POLYPHENOLS
    Date: 2009-03
    Issue Date: 2010-03-26 10:46:28 (UTC+8)
    Publisher: Asia University
    Abstract: 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. EC50 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.
    Relation: FOOD CHEMISTRY 113 (2): 578-584
    Appears in Collections:[食品營養與保健生技學系] 期刊論文

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