한국식품영양학회지 Vol. 33 No. 3 (p.339-346)

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버섯균사체 배양액 처리에 의한 아로니아 균질액의 탄닌 감소 및 이화학성 변화

Tannin-Reducing Effect and Changes of Physicochemical Properties in Aronia Homogenate after Treatment with Liquid Cultured Mushroom Mycelia
키워드 :
Aronia melanocarpa,mushroom mycelia,tannin reduction,Lentinula edodes,Phellinus linteus

목차

Abstract
서 론
재료 및 방법
   1. 실험 재료 및 시약
   2. 버섯 균사체를 이용한 아로니아의 생물전환
   3. 시료 추출
   4. 품질 특성 분석
   5. 총 폴리페놀, 총 플리보노이드 및 탄닌 함량 분석
   6. 항산화활성 측정
   7. 통계처리
결과 및 고찰
   1. 품질 특성
   2. 총 폴리페놀, 총 플라보노이드 및 탄닌 함량
   3. 항산화활성
요약 및 결론
References

초록

Although aronia (Aronia melanocarpa (Michx.) Elliott) contains higher levels of polyphenols and more antioxidant activity than other berries, it is a berry that is difficult to eat raw due to its strong astringent taste and lack of sweetness. Therefore, in this study, we investigated the effect of tannin reduction of aronia by bioconversion method using mushroom mycelia cultures. Aronia and liquid cultures of Lentinula edodes and Phellinus linteus mycelia were mixed and then treated for 48 hours at 60°C. Tannin content, total polyphenol, total flavonoid and antioxidant activities (DPPH, ABTS radical-scavenging activities and FRAP activities) were investigated. The tannin content decreased from 64.2 mg ECE/g to 57.9 mg ECE/g (9.8% reduction) when treated with liquid culture of L. edodes and from 77.3 mg ECE/g to 47.9 mg ECE/g (38.1% reduction) from treatment with a liquid culture of P. linteus. Therefore treatment with mushroom mycelia culture solution may improve the palatability of aronia reducing the astringent taste.