Abstract
The anti-oxidative activity and degree of browning of the aqueous extracts from four species of dry mushrooms (Lentinula edodes, Agaricus blazei, Grifola gargal and Coprinus comatus) subjected to different cooking conditions were evaluated. The anti-oxidative activity was calculated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The degree of browning was assessed by measuring the absorbance at 540 nm. The anti-oxidative activity and degree of browning of the aqueous extracts were found to vary with the cooking conditions. We further evaluated the effects of extraction pH on the anti-oxidative activity and degree of browning by preforming extraction at pH 4.0, 5.0, and 6.0. The extracted samples obtained by boiling Himematsutake (A. blazei) showed a higher anti-oxidative activity in pH 4.0 buffer solutions than in other pH solutions. The anti-oxidative activity of the extracts was changed proportionately with the degree of browning. There were no significant differences in the flavor of Sakurameshi prepared using soy sauce and Himematsutake extracts.
