This objective of this study was to determined the activity of antioxidants of DPPH, SOD and total phenolic compounds in mushroom(P. eryngii spp.) extract. The antioxidant acitivity using DPPH showed that strain No. 2007(31.78~%) and strain No.2014(27.45~%) were the highest DPPH inhibition. Among the thirteen mushroom examined, strain No. 2014(58.30~%) and strain No. 2010(57.19~%) had the highest SOD activity. The highest total phenol content were in strain No.2013(1465.03~mug/g) and strain No.2005(1401.09~mug/g) . Our study suggest that it may be possible to improve mushroom with high natural antioxidant.

• 지희연(작물과학원)
• 김규현(천안연암대학 원예학과)
• 공원식(농업과학기술원)
• 김선림(작물과학원)
• 김진애(건국대학교 생명환경과학대학)
• 정일민(건국대학교 생명환경과학대학)
• 김정태(작물과학원)