Auricularia auricula-judae is currently grown in Malaysia. In the present study, the methanolic extracts from fruit bodies (fresh, oven-dried, and freeze-dried) and mycelium of A. auricula-judae were evaluated for their antioxidant capacities based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) assay. The total phenolic content in the extracts were also measured. The extract of freeze-dried fruit bodies of A. auricula-judae had potent DPPH free radical scavenging activity with a 50% effective concentration of 2.87 mg/mL, whereas the FRAP value of A. auricula-judae mycelium was 5.22 micromol of FeSO(4).7H(2)O equivalents/g of mycelium sample. Further, a positive correlation (R(2) = 0.7668) between FRAP level of A. auricula-judae extracts and the total phenolic contents was observed. Thus the method of processing of fresh fruit bodies had an effect on the antioxidant potential of A. auricula-judae.

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The objective of this study was to investigate the nutritional composition and antioxidant activity of a mixture of rice bran and bodies of Sparassis crispa fermented with lactic acid bacteria (LAB). LAB-fermented S. crispa mixture had higher water, crude lipid and crude ash content than that of S. crispa. Insoluble dietary fiber contents of the dried powder of S. crispa and LAB-fermented S. crispa mixture were 46.13% and 33.46%, respectively. β-glucan was higher in dried S. crispa (38.03%) than in LAB-fermented S. crispa mixture (5.44%). Dried S. crispa contained mainly fructose and glucose instead of containing sucrose in LAB-fermented S. crispa mixture. No significant differences in the total polyphenol contents were found in between dried S. crispa and LAB-fermented S. crispa mixture. Total flavonoid content was significantly higher in LAB-fermented S. crispa mixture than in dried S. crispa. No significant differences were found in the DPPH radical scavenging activity and in the antioxidant index between dried S. crispa and LAB-fermented S. crispa mixture. Finally, ABTS radical scavenging activity of LAB-fermented S. crispa mixture was significantly higher than that of dried S. crispa. These results may provide the basic data for future studies for a better understanding of the biological activities of LAB-fermented S. crispa mixture.

This study compared the nutritional composition and antioxidative activity of different parts of Taraxacum coreanum (aerial parts and roots) according to different drying methods (natural drying and freeze-drying). There were no significant differences in vitamin C content in roots depending on the drying methods. However, vitamin A (P＜0.01), E (P＜0.001) and C (P＜0.001) content of aerial parts, and vitamin A (P＜0.001) and E (P＜0.05) content of roots were significantly higher after freeze-drying compared to natural drying. For organic acids, the oxalic acid content of the aerial parts and roots were the highest. The total polyphenol and total flavonoid content in extracts from the aerial parts (P＜0.01) and roots (P＜0.05) were significantly higher after freeze-drying compared to natural drying. In addition, the total polyphenol and flavonoid content, DPPH radical scavenging activity, and antioxidative index from the natural drying and freeze-drying of Taraxacum coreanum extracts were significantly higher in the aerial parts compared to the roots (P＜0.05). These results suggest that the nutritional composition and antioxidative activity of Taraxacum coreanum are higher in the aerial parts compared to the roots, and higher after freeze-drying compared to natural drying. Therefore, the aerial parts of Taraxacum coreanum could be suggested as an antioxidative functional food source.

This study investigated the antioxidant effect of Taraxacumofficinale on the qualitycharacteristics of Yugwa during storage. Total polyphenol content was higher than total flavonoid content. DPPH radical scavenging activity and antioxidative index of Taraxacum officinale ethanol extracts were significantly (p<0.05) lower compared with those of Vit.C, whereas they were similar with those of BHA. The L, a, and b levels of Yugwa significantly (p<0.05) decreased with increasing amount of Taraxacum officinale powder; 6% Taraxacum officinale powder showed the lowest L and b levels. Hardness was unaffected by Taraxacum officinale content during the storage period. Brittleness of Yugwa was significantly (p<0.05) lower in control, 1.5%, and 6% Taraxacum officinale powder, whereas 3% Taraxacum officinale powder showed no significant differences during storage. Peroxide value significantly decreased in 3% and 6% Taraxacum officinale powders compared to those of control and 1.5% Taraxacum officinale powder after 4 weeks of storage. Taste, flavor, and crispness showed significant (p<0.05) differences according to Taraxacum officinale concentration. In conclusion, addition of 3~6% Taraxacum officinale powder provides beneficial effects in terms of storage life of Yugwa without any detrimental effects on quality characteristics.