Preparation of Cordyceps sobolifera -Fermented Rice Using Solid-state Fermentation and Their Quality and Antioxidant Properties.
2014
Hochschulschrift
Zugriff:
102
Cordyceps sobolifera, as a medicinal mushroom of Cordyceps genus, was a precious traditional Chinese medicine. Its physiological activity includes improving renal function, prevention of cardiovascular diseases, anti-tumor, anti-aging, anti-cancer and strengthening the immune system. The study conducted herein was to investigate the optimal incubation conditions for solid-state fermentation, using one factor at a time method. The objective of this study was to investigate the general composition, taste components, physiologically active components, antioxidant properties of Cordyceps sobolifera mycelia, Cordyceps sobolifera fermented rice(CFR)and indica rice. Carbohydrate(92.27, 90.13 and 62.77%)were major components found in indica rice, CFR and Cordyceps sobolifera mycelia.With regard to physiologically active components,the contents of adenosine and cordyceps acid of Cordyceps sobolifera mycelia(4.32 and 62.30 mg/g, respectively)were higher than those of CFR(1.83 and 16.45 mg/g, respectively). With regard to contents of taste components as expressed equivalent umami concentration, Cordyceps sobolifera mycelia(386.38 g/100g)was higher than CFR(10.35 g/100g)and indica rice(0.13 g/100g). The antioxidant activity of hot water extracts of Cordyceps sobolifera mycelia(80.17%)was the highest at 20 mg/mL. At 20 mg/mL, the reducing powers of indica rice, CFR and Cordyceps sobolifera mycelia were 0.36, 0.71 and 0.88, respectively. At 20 mg/mL, the scavenging abilities on 1,1-diphenyl-2-picryl hydrazyl radicals were in the descending order: indica rice(43.04%)≒CFR (43.23%)>Cordyceps sobolifera mycelia(26.00%). With regarded to chelating abilities on ferrous ions, the chelating ability of indica rice, CFR and Cordyceps sobolifera mycelia at 20 mg/mL,the chelating abilities were in the descending order: CFR (89.52%)>Cordyceps sobolifera mycelia (87.14%)>indica rice (74.76%). The antioxidant activity of ethanolic extracts of Cordyceps sobolifera mycelia (85.62%) was highest at 20 mg/mL. At 20 mg/mL, the reducing powers of indica rice, CFR and Cordyceps sobolifera mycelia were 0.50, 0.78 and 0.91, respectively. At 20 mg/mL,the scavenging abilities on 1,1-diphenyl-2-picryl hydrazyl radicals were in the descending order: CFR (92.84%)>Cordyceps sobolifera mycelia (91.20%)>indica rice (91.20%). With regarded to chelating abilities on ferrous ions, the chelating ability of indica rice, CFR and Cordyceps sobolifera mycelia at 20 mg/mL,the chelating abilities were in the descending order: CFR(91.41%)≒Cordyceps sobolifera mycelia(90.40%)>indica rice(80.80%). No matter extracts of the hot water or the ethanolic, total phenols were the highest component of three sample in analyzed antioxidant components. In conclusion, Cordyceps sobolifera fermented rice prepared from the solid state fermentation of indica rice have better nutritional,taste quality and physiologically active components,antioxidant properties .
Titel: |
Preparation of Cordyceps sobolifera -Fermented Rice Using Solid-state Fermentation and Their Quality and Antioxidant Properties.
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Autor/in / Beteiligte Person: | Chi, Yen-Fu ; 紀彥甫 |
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Veröffentlichung: | 2014 |
Medientyp: | Hochschulschrift |
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