γ-irradiation improves the color and antioxidant properties of Chaga mushroom (Inonotus obliquus) extract
DC Field | Value | Language |
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dc.contributor.author | Kim, Jae-Hun | - |
dc.contributor.author | Sung, Nak-Yun | - |
dc.contributor.author | Kwon, Sun-Kyu | - |
dc.contributor.author | Srinivasan, Periasamy | - |
dc.contributor.author | Song, Beom-Seok | - |
dc.contributor.author | Choi, Jong-Il | - |
dc.contributor.author | Yoon, Yohan | - |
dc.contributor.author | Kim, Jin Kyu | - |
dc.contributor.author | Byun, Myung-Woo | - |
dc.contributor.author | Kim, Mee-Ree | - |
dc.contributor.author | Lee, Ju-Woon | - |
dc.date.accessioned | 2022-04-19T10:46:04Z | - |
dc.date.available | 2022-04-19T10:46:04Z | - |
dc.date.issued | 2009-12 | - |
dc.identifier.issn | 1096-620X | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/147987 | - |
dc.description.abstract | The objective of this study was to evaluate the effect of ionizing radiation on color and antioxidative properties of Chaga mushroom (Inonotus obliquus) extract (CME). CME (10 mg/mL) was γ-irradiated at 0, 3, 5, 7, and 10 kGy, and color, antioxidant activity, and total phenolic compound levels were then determined. The lightness and yellowness were increased (P < .05), and the redness was decreased (P < .05), as irradiation dose increased. The antioxidant parameters such as the 2-diphenyl-1-picrylhydrazyl, superoxide, and hydroxyl radical scavenging activities, ferric reducing/antioxidant power, and inhibition of lipid peroxidation increased as the irradiation dose increased. Also, the total phenolic compound levels of CME were increased (P < .05) by γ-irradiation. These results suggest that γ-irradiation could be considered a means for improving the antioxidant properties and the color of CME. | - |
dc.format.extent | 5 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | 한국식품영양과학회 | - |
dc.title | γ-irradiation improves the color and antioxidant properties of Chaga mushroom (Inonotus obliquus) extract | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.1089/jmf.2008.1281 | - |
dc.identifier.scopusid | 2-s2.0-74349091454 | - |
dc.identifier.wosid | 000273180900024 | - |
dc.identifier.bibliographicCitation | JOURNAL OF MEDICINAL FOOD, v.12, no.6, pp 1343 - 1347 | - |
dc.citation.title | JOURNAL OF MEDICINAL FOOD | - |
dc.citation.volume | 12 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 1343 | - |
dc.citation.endPage | 1347 | - |
dc.identifier.kciid | ART001413441 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | γ-Irradiation | - |
dc.subject.keywordAuthor | Antioxidant | - |
dc.subject.keywordAuthor | Chaga mushroom | - |
dc.subject.keywordAuthor | Decolorization | - |
dc.subject.keywordAuthor | Polyphenol | - |
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