This study was conducted to determine the proximate compositions, nutritional components, and antioxidant effects of white and brown enoki mushrooms (Flammulina velutipes). The crude protein and carbohydrate contents were higher in the brown than white mushrooms, whereas the moisture, crude ash, crude lipid, and dietary fiber levels were lower. The mineral contents of the white mushroom was higher than levels obtained in the brown mushroom for the detected components (Ca, Cu, K, Mn, Na, and P). The amount of vitamin B3 in the brown mushroom was 1.51 mg/100 g, which was 4.5 times higher than that in the white mushroom. The major fatty acids detected were palmitic acid, linoleic acid, and α-linolenic acid. The total polyphenol and flavonoid contents were highest in 70% ethanol extracts of the white and brown mushrooms, respectively. For the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, a 70% methanol extract of the white enoki mushrooms showed an activity of 76.4% (p<0.05). For the ferric-reducing antioxidant power (FRAP) activity, a 70% methanol extract of the brown enoki mushrooms showed the highest value. Further, the total flavonoid contents were significantly correlated with the DPPH and FRAP activities.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 일반성분 및 식이섬유 함량 측정
    3. 무기질 함량 측정
    4. 비타민 B군 함량 측정
    5. 비타민 C 함량 측정
    6. 지방산 조성 및 함량 측정
    7. 추출물의 제조 및 수율 측정
    8. 총 폴리페놀 및 플라보노이드 함량 측정
    9. DPPH(2,2-diphenyl-1-picrylhydrazyl) radical 소거 활성 측정
    10. FRAP(ferric reducing antioxidant power)에 의한 항산화능 활성 측정
    11. 통계분석
결과 및 고찰
    1. 팽이버섯의 일반성분과 식이섬유
    2. 팽이버섯의 무기질 함량
    3. 팽이버섯 비타민 함량
    4. 팽이버섯의 지방산 함량
    5. 수율, 총 폴리페놀 및 플라보노이드 함량
    6. DPPH 라디칼 소거능 활성
    7. FRAP 항산화능 활성
    8. 항산화 성분과 활성 간의 상관관계
요약 및 결론
감사의 글
References

• 홍형석(수원여자대학교 식품분석연구센터 연구원) | Hyung-Seok Hong (Researcher, Food Analysis Research Center, Suwon Women’s University, Hwasung 18333, Korea)
• 강내경(수원여자대학교 식품분석연구센터 연구원) | Nae-Kyoung Kang (Researcher, Food Analysis Research Center, Suwon Women’s University, Hwasung 18333, Korea)
• 이종헌(수원여자대학교 식품분석연구센터 연구원) | Jong-Hun Lee (Researcher, Food Analysis Research Center, Suwon Women’s University, Hwasung 18333, Korea)
• 최용민(국립농업과학원 농식품자원부 농업연구사) | Youngmin Choi (Associate Researcher, Dept. of Agro-Food Resources, NAS, RDA, Wanju 55365, Korea)
• 남진식(수원여자대학교 식품영양과 부교수) | Jin-Sik Nam (Associate Professor, Dept. of Food and Nutrition, Suwon Women’s University, Hwasung 18333, Korea) Corresponding author