文章基本信息

标题：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
本地全文：下载
作者：菅野友美 ; 三宅義明
期刊名称：日本食生活学会誌
印刷版ISSN：1346-9770
电子版ISSN：1881-2368
出版年度：2021
卷号：32
期号：1
页码：31-36
DOI：10.2740/jisdh.32.1_31
出版社：Japan Association for the Integrated Study of Dietary Habits
摘要：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.