γ-irradiation improves the color and antioxidant properties of Chaga mushroom (Inonotus obliquus) extract
- Authors
- Kim, Jae-Hun; Sung, Nak-Yun; Kwon, Sun-Kyu; Srinivasan, Periasamy; Song, Beom-Seok; Choi, Jong-Il; Yoon, Yohan; Kim, Jin Kyu; Byun, Myung-Woo; Kim, Mee-Ree; Lee, Ju-Woon
- Issue Date
- Dec-2009
- Publisher
- 한국식품영양과학회
- Keywords
- γ-Irradiation; Antioxidant; Chaga mushroom; Decolorization; Polyphenol
- Citation
- JOURNAL OF MEDICINAL FOOD, v.12, no.6, pp 1343 - 1347
- Pages
- 5
- Journal Title
- JOURNAL OF MEDICINAL FOOD
- Volume
- 12
- Number
- 6
- Start Page
- 1343
- End Page
- 1347
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/147987
- DOI
- 10.1089/jmf.2008.1281
- ISSN
- 1096-620X
- 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.
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Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
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