Antioxidative Effect of Fruit Body and Mycelial Extracts of Pleurotus ostreatus

느타리버섯 자실체 및 균사체 추출물의 항산화효과

  • Jung, In-Chang (Department of Food Science and Technology, Yeungnam University) ;
  • Park, Shin (Department of Agricultural Chemistry, Taegu University) ;
  • Park, Kyung-Sook (Department of Food and Nutrition, Taegu Technical Junior College) ;
  • Ha, Hyo-Cheol (Department of Food Science and Technology, Yeungnam University) ;
  • Kim, Seon-Hee (Department of Food Science and Technology, Yeungnam University) ;
  • Kwon, Yong-Il (Department of Food Science and Technology, Yeungnam University) ;
  • Lee, Jae-Sung (Department of Food Science and Technology, Yeungnam University)
  • 정인창 (영남대학교 식품가공학과) ;
  • 박신 (대구대학교 농화학과) ;
  • 박경숙 (대구공업전문대학교 식품영양학과) ;
  • 하효철 (영남대학교 식품가공학과) ;
  • 김선희 (영남대학교 식품가공학과) ;
  • 권용일 (영남대학교 식품가공학과) ;
  • 이재성 (영남대학교 식품가공학과)
  • Published : 1996.06.30

Abstract

Pleurotus ostreatus was extracted with hexane, ethanol and water to test the antioxidative activity on soybean oil. The extraction yield was the highest in the water fraction. The total sugar was higher in ethanol and water fractions, While the total phenolic substances were relatively higher in the hexane fraction. The antioxidative effects of the extracts on the oxidation of soybean oil during storage at 60 and $100^{\circ}C$ were studies. The antioxidative effects of ethanol extracts of both fruit body and mycelia of pleurotus ostreatus were higher than those of water and hexane extracts. The antioxidative effects of Pleurotus ostreatus extracts (3,000ppm) were higher than the artificial antioxidant (200ppm), BHA and BHT, during storage at 60 and $100^{\circ}C$.

Keywords

natural antioxidants;Pleurotus ostreatus;antioxidative activity