naa a22 4500 510724698 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0793-x doi (NATIONALLICENCE)springer-10.1007/s11947-012-0793-x The Effects of Subcritical Water Treatment on Antioxidant Activity of Golden Oyster Mushroom [Elektronische Daten] [Eun-Kyung Jo, Da-Jung Heo, Jeong-Han Kim, Yun-Hae Lee, Young-Cheoul Ju, Seung-Cheol Lee] Subcritical water (SCW) extraction of golden oyster mushroom (GOM) was carried out at various temperatures (50, 100, 150, 200, 250, and 300°C) for 10, 30, and 60min, and the antioxidant and certain physiological activities of the extracts were evaluated. SCW treatment of GOM increased the antioxidant activity of the extracts. The SCW extraction of GOM at 250°C for 60min or 300°C for 30min showed relatively high levels of total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and reducing power. The β-glucan content was the highest when SCW extraction was carried at 200°C for 60min, while the highest 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging activity occurred at 300°C for 60min. These results indicate that the temperature and time of SCW extraction significantly affect the antioxidant activity as well as the nutraceutical compound levels of GOM extracts. Springer Science+Business Media, LLC, 2012 Golden oyster mushroom nationallicence Subcritical water extraction nationallicence Antioxidant activity nationallicence β-Glucan nationallicence Jo Eun-Kyung Department of Food Science and Biotechnology, Kyungnam University, 631-701, Changwon, Republic of Korea aut Heo Da-Jung Department of Food Science and Biotechnology, Kyungnam University, 631-701, Changwon, Republic of Korea aut Kim Jeong-Han Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services, 464-873, Gwangju, Republic of Korea aut Lee Yun-Hae Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services, 464-873, Gwangju, Republic of Korea aut Ju Young-Cheoul Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services, 464-873, Gwangju, Republic of Korea aut Lee Seung-Cheol Department of Food Science and Biotechnology, Kyungnam University, 631-701, Changwon, Republic of Korea aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2555-2561 1935-5130 6:9<2555 2013 6 11947 https://doi.org/10.1007/s11947-012-0793-x text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0793-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Jo Eun-Kyung Department of Food Science and Biotechnology, Kyungnam University, 631-701, Changwon, Republic of Korea aut NATIONALLICENCE 700 1- Heo Da-Jung Department of Food Science and Biotechnology, Kyungnam University, 631-701, Changwon, Republic of Korea aut NATIONALLICENCE 700 1- Kim Jeong-Han Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services, 464-873, Gwangju, Republic of Korea aut NATIONALLICENCE 700 1- Lee Yun-Hae Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services, 464-873, Gwangju, Republic of Korea aut NATIONALLICENCE 700 1- Ju Young-Cheoul Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services, 464-873, Gwangju, Republic of Korea aut NATIONALLICENCE 700 1- Lee Seung-Cheol Department of Food Science and Biotechnology, Kyungnam University, 631-701, Changwon, Republic of Korea aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2555-2561 1935-5130 6:9<2555 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer