This study was conducted to find out the optimal solvent extraction method [Distilled water (DW), 70% ethanol, 99% ethanol] of mushrooms, including Pleurotus ostreatus (Jacq.) Que, Pleurotus eryngii and Flammulina velutipes and improve their usability as natural antioxidants. To analyze antioxidant activities in each mushroom, total polyphenol, flavonoid contents, 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2?-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical (ABTS+) and fluorescence recovery after photobleaching (FRAP) were measured. All mushrooms showed the highest total polyphenol contents in DW mushroom extract (p<0.001). Total flavonoid contents were the highest in P. eryngii and F. velutipes DW and 70% ethanol mushroom extracts (p<0.05). All mushrooms showed the highest activities using DPPH and FRAP assays in the DW extraction method (p<0.001). P. ostreatus (Jacq.) Que and P. eryngii showed the highest ABTS+ radical scavenging activity in the DW extraction method, and F. velutipes showed the highest activity in the 70% ethanol extraction method (p<0.001). As a result of comparing IC50 values of DPPH and ABTS+ radicals and FRAP EC50 values, the DW P. ostreatus (Jacq.) Que extract showed high antioxidant activities (p<0.001). Pearson's correlation between total polyphenol contents and antioxidant activities showed a positive correlation in all mushrooms (p<0.01). Therefore, extraction of the mushrooms with DW can enhance the extraction of effective bioactive substances and antioxidant activity.

Abstracts
I. 서 론
II. 연구 내용 및 방법
    1. 실험 재료 및 시료액 조제
    2. Total polyphenols contents 측정
    3. Total flavonoids contents 측정
    4. DPPH 라디칼 소거활성 측정
    5. ABTS+ 라디칼 소거활성 측정
    6. 환원력(Reducing Power Activity)
    7. 통계 처리
III. 결과 및 고찰
    1. 버섯의 총 폴리페놀 및 플라보노이드 함량
    2. 버섯의 DPPH 라디칼 소거활성
    3. 버섯의 ABTS+ 라디칼 소거활성
    4. 버섯의 환원력
    5. 버섯의 항산화활성 비교(IC50)
    6. 버섯의 페놀화합물과 항산화활성의 상관관계
IV. 요약 및 결론
References

• 최진희(국립 공주대학교 외식상품학과) | Jin-Hee Choi (Department of Food Service Management and Nutrition, Kongju National University)
• 김진성(국립 공주대학교 외식상품학과) | Jin-seong Kim (Department of Food Service Management and Nutrition, Kongju National University)
• 박종대(한국식품연구원 가공공정연구단) | Jong-Dae Park (Research Group of Food Processing, Korea Food Research Institute)
• 성정민(한국식품연구원 가공공정연구단) | Jung-Min Sung (Research Group of Food Processing, Korea Food Research Institute) Corresponding author