日本食生活学会誌
Online ISSN : 1881-2368
Print ISSN : 1346-9770
ISSN-L : 1346-9770
資料
数種の食用キノコの構造部位における抗酸化活性とミネラル含量
菅野 友美三宅 義明
著者情報
ジャーナル フリー

2021 年 32 巻 1 号 p. 31-36

詳細
抄録

 Some mushrooms are known to be edible and have functional properties well. In this study, different mushrooms and their parts were analyzed for antioxidant activity and mineral content. The four kinds of mushrooms examined, namely Agrocybe cylindracea (Shakkiko1and Shakkiko2), Grifola gargal and Coprinus comatus (Coprino: Iwade-51 strain), were divided into caps, stipes, and base of stipes and were freeze-dried and powdered. The powdered samples were extracted using distilled water, and the antioxidant activity was evaluated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. For evaluating the contents of three minerals (Fe, Cu, and Mn), the powdered samples were extracted using aqueous HCl, and the mineral contents were determined using an atomic absorption spectrometer. C. comatus showed the highest overall antioxidant activity; however, different parts of the mushrooms revealed different antioxidant activity values. The base of the stipes showed the highest Mn contents; consequently, we found differences in the amount of minerals among different parts of the fruiting body. Interestingly, the antioxidant activity of the evaluated specimens showed a positive correlation with Cu content.

著者関連情報
© 2021 日本食生活学会
前の記事 次の記事
feedback
Top