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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2019; 48(10): 1079-1089

Published online October 31, 2019

Copyright © The Korean Society of Food Science and Nutrition.

Antioxidant Activity of Shiitake Mushroom (Lentinus edodes) Water Extract and Its Quality Characteristics Effect in Muffins

Chang-Suk Kong1,2, Young Ju Choi1, Jung Hwan Oh2, Jung Im Lee2, So Young Park1, Hye Ran Kim1, Byung-Jin Jeon3, Dongmin Kim3, and Kyung Im Jung1

1Department of Food and Nutrition, College of Medical and Life Sciences and 2Marine Biotechnology Center for Pharmaceuticals and Foods, College of Medical and Life Sciences, Silla University; 3Busan Technopark

Abstract

This study was carried out to investigate the antioxidant activity and anti-inflammatory effects of shiitake mushroom (Lentinus edodes) water extract (SMWE) and the quality characteristics of muffins prepared with different amounts of SMWE. The total phenol content of the SMWE was 1.83 mg gallic acid equivalent/g. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity of SMWE was increased in a dose-dependent manner (P<0.05). The reactive oxygen species (ROS) level was examined in H2O2-stimulated RAW 264.7 cells, SMWE decreased the production of reactive ROS level of 26.58% at 50 µg/mL. Anti-inflammatory effects were examined, using lipopolysaccharides- stimulated RAW 264.7 cells, and nitric oxide production was reduced to 72.92% by addition of SMWE at 50 µg/mL. The weight of muffins was higher in groups containing 0% SMWE. The height and baking loss rate of muffins was higher in groups containing 8% SMWE, but moisture content and pH of muffins significantly decreased when amounts of SMWE increased (P<0.05). L value and b value of muffins significantly decreased when amounts of SMWE increased (P<0.05). But a value of muffins significantly increased when amounts of SMWE increased (P<0.05). Hardness, cohesiveness, springiness, chewiness, and brittleness of muffins was higher in groups containing 0% SMWE, but adhesiveness is no significant difference between the all samples. In sensory evaluation the appearance, crumb color, flavor, and texture of muffins was higher in groups containing 0% SMWE, but the taste and overall acceptability scores were highest for muffins with 2% SMWE added. Therefore, the addition of SMWE 2% could meet the sensory characteristics and functional requirements of the muffins.

Keywords: muffin, shiitake mushroom (Lentinus edodes), antioxidant, anti-inflammatory, quality characteristics

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2019; 48(10): 1079-1089

Published online October 31, 2019

Copyright © The Korean Society of Food Science and Nutrition.

표고버섯 물 추출물의 항산화 활성 및 머핀의 품질 특성에 미치는 효과

Antioxidant Activity of Shiitake Mushroom (Lentinus edodes) Water Extract and Its Quality Characteristics Effect in Muffins

Chang-Suk Kong*1*,*2, Young Ju Choi*1, Jung Hwan Oh*2, Jung Im Lee*2, So Young Park*1, Hye Ran Kim*1, Byung-Jin Jeon*3, Dongmin Kim*3, and Kyung Im Jung*1

*1Department of Food and Nutrition, College of Medical and Life Sciences and *2Marine Biotechnology Center for Pharmaceuticals and Foods, College of Medical and Life Sciences, Silla University; *3Busan Technopark

Abstract

This study was carried out to investigate the antioxidant activity and anti-inflammatory effects of shiitake mushroom (Lentinus edodes) water extract (SMWE) and the quality characteristics of muffins prepared with different amounts of SMWE. The total phenol content of the SMWE was 1.83 mg gallic acid equivalent/g. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity of SMWE was increased in a dose-dependent manner (P<0.05). The reactive oxygen species (ROS) level was examined in H2O2-stimulated RAW 264.7 cells, SMWE decreased the production of reactive ROS level of 26.58% at 50 µg/mL. Anti-inflammatory effects were examined, using lipopolysaccharides- stimulated RAW 264.7 cells, and nitric oxide production was reduced to 72.92% by addition of SMWE at 50 µg/mL. The weight of muffins was higher in groups containing 0% SMWE. The height and baking loss rate of muffins was higher in groups containing 8% SMWE, but moisture content and pH of muffins significantly decreased when amounts of SMWE increased (P<0.05). L value and b value of muffins significantly decreased when amounts of SMWE increased (P<0.05). But a value of muffins significantly increased when amounts of SMWE increased (P<0.05). Hardness, cohesiveness, springiness, chewiness, and brittleness of muffins was higher in groups containing 0% SMWE, but adhesiveness is no significant difference between the all samples. In sensory evaluation the appearance, crumb color, flavor, and texture of muffins was higher in groups containing 0% SMWE, but the taste and overall acceptability scores were highest for muffins with 2% SMWE added. Therefore, the addition of SMWE 2% could meet the sensory characteristics and functional requirements of the muffins.

Keywords: muffin, shiitake mushroom (Lentinus edodes), antioxidant, anti-inflammatory, quality characteristics