Antioxidant Activity and Changes in Major Functional Components of Fermented Gastrodia elata Blume
作者： Mi Hyun Kim , Jong Gyu Kim , Jae Hong Choi
DOI: 10.9799/KSFAN.2014.27.4.684
关键词:
摘要: This study was carried out to investigate the antioxidant activity and changes in major functional components of fermented Gastrodia elata Blume. Fermented G. Blume powder by Phellinus linteus repeated thrice ( FGP) showed more DPPH radical scavenging than a non-fermented (NFGP), once at concentration 500 1,000 ppm. Free FGP similar that BHA dose Moreover, ABTS increased compared NFGP 31.25 Total polyphenols flavonoid contents were as fermentation progressed. Ergothioneine content 8 times FGP, 3 respectively NFGP. In conclusion, this indicated component depending on number.
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