期刊
FOOD CHEMISTRY
卷 119, 期 2, 页码 619-625出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.07.006
关键词
Inonotus obliquus; Chaga mushroom; Phenolic acids; Antioxidant activity; Soluble phenolic content; Steam treatment
资金
- Korea Science and Engineering Foundation [R01-2006-000-10593-0]
- Korean Government [KRF-2007-331-E00313]
- National Research Foundation of Korea [R01-2006-000-10593-0] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
The effect of steam treatment on free phenolic acids in Chaga mushrooms (Inonotus obliquus) was investigated. Untreated and steam-treated (120 degrees C, 3 h) samples of L obliquus were extracted with organic solvents and free phenolic acid-containing fractions were isolated. Free phenolic acids were determined by LC/PDA (liquid chromatography/photodiode array), ESI LC/MS (electrospray ionisation liquid chromatography/mass spectrometry), and GC/MS (gas chromatography/mass spectrometry). After the steam treatment, the soluble phenolic content determined by modified Folin-Ciocalteu method was increased and antioxidant activity was enhanced, as confirmed by a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity assay. The amounts of vanillic acid, protocatechuic acid, syringic acid, and 2,5-dihydroxyterephthalic acid were increased significantly as the result of the steam treatment, suggesting that the liberation of low molecular weight free phenolics was enhanced by the steaming process. Consequently, the radical scavenging activity was also significantly enhanced by free phenolics produced using this method. (C) 2009 Elsevier Ltd. All rights reserved.
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