Effect of steam treatment on soluble phenolic content and antioxidant activity of the Chaga mushroom (Inonotus obliquus)

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 619-625

  Ju, Hyun Kyoung ^a   Chung, Ha Wook ^a   Hong, Soon Sun ^b   Park, Jeong Hill ^a   Lee, Jeongmi ^c   Kwon, Sung Won ^a  

^a Seoul National University   (South Korea)

^b Inha University School of Medicine   (South Korea)

^c UNIVERSITY OF TEXAS SOUTHWESTERN MEDICAL CENTER   (United States)

Author keywords

Antioxidant activity; Chaga mushroom; Inonotus obliquus; Phenolic acids; Soluble phenolic content; Steam treatment

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,5 DIHYDROXYTEREPHTHALIC ACID; ANTIOXIDANT; INONOTUS OBLIQUUS EXTRACT; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SYRINGIC ACID; TEREPHTHALIC ACID; UNCLASSIFIED DRUG; VANILLIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; ELECTROSPRAY; GAS CHROMATOGRAPHY; INONOTUS OBLIQUUS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MUSHROOM; PHOTODIODE ARRAY; SENSOR; WATER VAPOR;

BASIDIOMYCOTA; INONOTUS OBLIQUUS;

EID: 70350572205     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.006     Document Type: Article

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