Gamma-irradiation improves the color and antioxidant properties of Chaga mushroom (Inonotus obliquus) extract.
The objective of this study was to evaluate the effect of ionizing radiation on color and antioxidative properties of Chaga mushroom (Inonotus obliquus) extract (CME). CME (10 mg/mL) was gamma-irradiated at 0, 3, 5, 7, and 10 kGy, and color, antioxidant activity, and total phenolic compound levels were then determined. The lightness and yellowness were increased (P < .05), and the redness was decreased (P < .05), as irradiation dose increased. The antioxidant parameters such as the 2-diphenyl-1-picrylhydrazyl, superoxide, and hydroxyl radical scavenging activities, ferric reducing/antioxidant power, and inhibition of lipid peroxidation increased as the irradiation dose increased. Also, the total phenolic compound levels of CME were increased (P < .05) by gamma-irradiation. These results suggest that gamma-irradiation could be considered a means for improving the antioxidant properties and the color of CME.
Kim
Jae-Hun
JH
Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea.
Sung
Nak-Yun
NY
Kwon
Sun-Kyu
SK
Srinivasan
Periasamy
P
Song
Beom-Seok
BS
Choi
Jong-Il
JI
Yoon
Yohan
Y
Kim
Jin Kyu
JK
Byun
Myung-Woo
MW
Kim
Mee-Ree
MR
Lee
Ju-Woon
JW
D000363:Agaricales / Q000737:chemistry* / Q000528:radiation effects*; D000975:Antioxidants / Q000737:chemistry*; D005720:Gamma Rays; D017665:Hydroxyl Radical / Q000737:chemistry; D015227:Lipid Peroxidation; D010858:Pigmentation / Q000528:radiation effects*
D000975:Antioxidants; D017665:Hydroxyl Radical