Changes of Taste Components and Antioxidant Activities of the Fruit Bodies of Brown Type Flammulina velutipes

摘要

The brown type and pure white type of Flammulina velutipes produced at commercial farms were studied in this investigation to examine the possibility of their use for development of new types of processed food. The mushrooms were cultivated using different media with various additives and their taste components and antioxidant activities were analyzed. The intensity of umami is indicated by the equivalent umami concentration (EUC) (Lee et al., 2009) in this study. The EUC value of the brown type increased when soybean meal and soybean curd residue with high protein contents were substituted for rice bran. On the other hand, the antioxidant activities of fruit bodies of both types were estimated by 2,2-diphenyl- 1-picrylhydrazyl (DPPH) radical scavenging activity, comparing the different strains and substrates. The brown strain cultivated on a substrate of sawdust had the highest DPPH radical scavenging activity. These results suggest that, by controlling the conditions of cultivation such as the strain and substrate, it is possible for growers to obtain high quality extracts of brown type F. velutipes containing pleasing taste components and having high antioxidant activity.