체내 대사과정에서 생성된 활성산소 (active oxygen)는 세포 노화뿐만 아니라 각종 만성 대사질환 발병의 원인이 되는 등 건강에 부정적 요인으로 작용한다. 따라서 안전성이 확보되고 활성산소에 의한 산화를 효율적으로 억제할 수 있는 물질이나 소재를 발굴하는 것은 매우 중요하며, 특히 베리류에는 천연 항산화 물질이 풍부하게 함유된 것으로 밝혀져 국내에서도 재배 및 소비가 늘어나고 있다. 따라서 본 연구에서는 첫 번째로 국내에서 재배되고 있는 ...
체내 대사과정에서 생성된 활성산소 (active oxygen)는 세포 노화뿐만 아니라 각종 만성 대사질환 발병의 원인이 되는 등 건강에 부정적 요인으로 작용한다. 따라서 안전성이 확보되고 활성산소에 의한 산화를 효율적으로 억제할 수 있는 물질이나 소재를 발굴하는 것은 매우 중요하며, 특히 베리류에는 천연 항산화 물질이 풍부하게 함유된 것으로 밝혀져 국내에서도 재배 및 소비가 늘어나고 있다. 따라서 본 연구에서는 첫 번째로 국내에서 재배되고 있는 블루베리,아로니아, 복분자, 오디, 블랙베리 및 산딸기의 기능 성분에 대한 추출 용매의 영향 비교, 항산화 활성에 기여하는 polyphenol, anthocyanin 성분들을 분석함과 동시에 항산화 활성을 비교하였다. 두 번째로는 polyphenol류의 함량과 항산화 활성이 가장 높지만, 떫은 맛이 강해 생과로 섭취하기에는 한계가 있는 아로니아를 버섯균사체 배양액으로 생물전환해 탄닌 함량을 감소시키고 건강 기능성의 증대 가능성을 조사하였다.
1. 베리류의 기능 성분에 대한 추출 용매의 영향을 조사하기 위해 아로니아와 블루베리를 메탄올, 에탄올, 아세톤 및 이들의 수용액으로 추출하여 total phenol, total flavonoid, anthocyanin 함량 및 항산화 활성을 측정 하였다. 그 결과 50-100% 메탄올 수용액으로 추출하였을 때 total phenol 및 total flavonoid의 함량이 높았다. DPPH와 ABTS 라디칼 소거능은 추출 용매로서 메탄올과 에탄올을 사용하였을 때 높았고, 에탄올의 경우 농도 차이에 따른 항산화 활성에 별 차이가 없었으나 메탄올의 경우 70% methanol 수용액 및 100% 메탄올로 추출한 용액에서 DPPH 및 ABTS 라디칼 소거능이 높았다. 아로니아와 블루베리의 색소인 anthocyanin 추출에 대한 추출 용매의 영향을 조사한 결과는 70% 메탄올 수용액으로 추출하는 것이 효과적이었다.
2. 아로니아의 total phenol 함량은 135.5 ㎎/ｇ으로서 베리류 중 가장 많이 함유되어 있었고 오디와 복분자는 각각 69.2 ㎎/ｇ과 66.1 ㎎/ｇ로 유사한 수준으로 함유되어 있었으며, 산딸기에서는 17.0 ㎎/ｇ이었다. Total flavonoid 함량의 경우 아로니아에서 8.5 ㎎/ｇ로 본 실험에서 사용한 베리류 중 가장 함량이 높았고, 그 다음은 복분자 (6.0 ㎎/ｇ), 오디 (4.8 ㎎/ｇ), 블루베리 (4.0 ㎎/ｇ) 순이었고 산딸기에서는 1.0 ㎎/ｇ로 가장 낮았다. Anthocyanin 함량은 복분자가 24.4 ㎎/ｇ으로 가장 많이 검출되었고 그다음으로는 아로니아 (15.4 ㎎/ｇ), 오디 (12.2 ㎎/ｇ) 순으로 많이 검출되었다. Ascorbic acid의 함량은 다른 베리류 보다 산딸기에서 함량이 높았다. 또한, 블루베리에서는 7.9 ㎎/ｇ 함유되어 있었고 복분자와 블랙베리는 거의 비슷한 수준으로 함유되어 있었으며 아로니아의 ascorbic acid 함량은 3.1 ㎎/ｇ로 6종의 베리류 중 가장 낮았다.
3. DPPH radical 소거 활성은 아로니아에서 43.3 TE uM/ｇ로 본 실험에 사용한 6종의 베리류 중에 가장 높게 나타났다. ABTS radical 소거활성과 FRAP 활성 역시 아로니아에서 712.6 TE uM/ｇ, 34.4 TE uM/ｇ으로 가장 항산화활성이 높았다.
4. 표고버섯균사체와 상황버섯균사체를 이용한 생물전환 아로니아의 pH는 처리 시간의 증가에도 큰 차이를 보이지 않았고 총 산도는 표고버섯 균사체에 의한 처리 시 12시간까지 감소하다 이후에 증가하는 경향을 보였다. 당도는 대조구가 6.6 °Bx에서 7.0 °Bx로 약간 증가하였고 표고버섯균사체 처리에서는 6.9 °Bx에서 6.2 °Bx로 감소한 뒤 48시간 처리 후에는 다시 6.9 °Bx로 증가하였다. 이러한 변화는 버섯균사체들이 반응 초기에 당을 이용한 뒤 이후에 아로니아의 다당체들을 분해하여 다시 증가하였다고 생각된다. 색도는 상황버섯균사체 처리에서 반응 시간이 증가할수록 명도는 27.9에서 48시간 이후 28.2로 약간 증가하였고, 적색도는 18.5에서 16.1로 감소하였으며, 황색도는 7.4에서 10.6으로 증가하였다. 이것은 antocyanin색소의 일부가 파괴 및 변화되어 황색도가 증가하였다고 생각된다.
5. Tannin 함량은 표고버섯 균사체로 처리하였을 때 64.2 ㎎/ｇ(48시간 반응)로, 상황버섯 균사체 처리에서는 47.9 ㎎/ｇ(48시간 반응)로 가장 많이 감소하여 버섯균사체 처리에 의해 떫은 맛의 저감 효과를 얻을 수 있지만 Total phenol, Total flavonoid의 분해로 함량이 감소하였다.
6. 항산화 활성은 DPPH, ABTS radical 소거활성, FRAP 활성은 반응시간이 증가할수록 감소하는 경향을 보였다. 하지만 3가지처리(대조구, 표고버섯 균사체, 상황버섯 균사체) 48시간에서는 DPPH radical 소거활성은 유의성이 없었고 ABTS radical 소거활성은 대조구와 표고버섯 균사체 처리는 유의적 차이가 없었으며 상황버섯 균사체 처리에서 감소하였다. 또한, FRAP 활성은 상황버섯 균사체 처리에서 가장 높았다. 이러한 결과는 버섯균사체 종류에 따라 항산화 활성에 다르게 영향을 미침을 유추할 수 있다. 버섯균사체로 생물전환한 아로니아 분말의 관능평가는 7점 채점법으로 실시하였으며 전반적인 만족도는 상황버섯균사체 처리구에서 좋았고, 떫은 맛 감소 효과는 상황버섯균사체 48시간처리에서 5.8로 가장 높았다.
체내 대사과정에서 생성된 활성산소 (active oxygen)는 세포 노화뿐만 아니라 각종 만성 대사질환 발병의 원인이 되는 등 건강에 부정적 요인으로 작용한다. 따라서 안전성이 확보되고 활성산소에 의한 산화를 효율적으로 억제할 수 있는 물질이나 소재를 발굴하는 것은 매우 중요하며, 특히 베리류에는 천연 항산화 물질이 풍부하게 함유된 것으로 밝혀져 국내에서도 재배 및 소비가 늘어나고 있다. 따라서 본 연구에서는 첫 번째로 국내에서 재배되고 있는 블루베리,아로니아, 복분자, 오디, 블랙베리 및 산딸기의 기능 성분에 대한 추출 용매의 영향 비교, 항산화 활성에 기여하는 polyphenol, anthocyanin 성분들을 분석함과 동시에 항산화 활성을 비교하였다. 두 번째로는 polyphenol류의 함량과 항산화 활성이 가장 높지만, 떫은 맛이 강해 생과로 섭취하기에는 한계가 있는 아로니아를 버섯균사체 배양액으로 생물전환해 탄닌 함량을 감소시키고 건강 기능성의 증대 가능성을 조사하였다.
1. 베리류의 기능 성분에 대한 추출 용매의 영향을 조사하기 위해 아로니아와 블루베리를 메탄올, 에탄올, 아세톤 및 이들의 수용액으로 추출하여 total phenol, total flavonoid, anthocyanin 함량 및 항산화 활성을 측정 하였다. 그 결과 50-100% 메탄올 수용액으로 추출하였을 때 total phenol 및 total flavonoid의 함량이 높았다. DPPH와 ABTS 라디칼 소거능은 추출 용매로서 메탄올과 에탄올을 사용하였을 때 높았고, 에탄올의 경우 농도 차이에 따른 항산화 활성에 별 차이가 없었으나 메탄올의 경우 70% methanol 수용액 및 100% 메탄올로 추출한 용액에서 DPPH 및 ABTS 라디칼 소거능이 높았다. 아로니아와 블루베리의 색소인 anthocyanin 추출에 대한 추출 용매의 영향을 조사한 결과는 70% 메탄올 수용액으로 추출하는 것이 효과적이었다.
2. 아로니아의 total phenol 함량은 135.5 ㎎/ｇ으로서 베리류 중 가장 많이 함유되어 있었고 오디와 복분자는 각각 69.2 ㎎/ｇ과 66.1 ㎎/ｇ로 유사한 수준으로 함유되어 있었으며, 산딸기에서는 17.0 ㎎/ｇ이었다. Total flavonoid 함량의 경우 아로니아에서 8.5 ㎎/ｇ로 본 실험에서 사용한 베리류 중 가장 함량이 높았고, 그 다음은 복분자 (6.0 ㎎/ｇ), 오디 (4.8 ㎎/ｇ), 블루베리 (4.0 ㎎/ｇ) 순이었고 산딸기에서는 1.0 ㎎/ｇ로 가장 낮았다. Anthocyanin 함량은 복분자가 24.4 ㎎/ｇ으로 가장 많이 검출되었고 그다음으로는 아로니아 (15.4 ㎎/ｇ), 오디 (12.2 ㎎/ｇ) 순으로 많이 검출되었다. Ascorbic acid의 함량은 다른 베리류 보다 산딸기에서 함량이 높았다. 또한, 블루베리에서는 7.9 ㎎/ｇ 함유되어 있었고 복분자와 블랙베리는 거의 비슷한 수준으로 함유되어 있었으며 아로니아의 ascorbic acid 함량은 3.1 ㎎/ｇ로 6종의 베리류 중 가장 낮았다.
3. DPPH radical 소거 활성은 아로니아에서 43.3 TE uM/ｇ로 본 실험에 사용한 6종의 베리류 중에 가장 높게 나타났다. ABTS radical 소거활성과 FRAP 활성 역시 아로니아에서 712.6 TE uM/ｇ, 34.4 TE uM/ｇ으로 가장 항산화활성이 높았다.
4. 표고버섯균사체와 상황버섯균사체를 이용한 생물전환 아로니아의 pH는 처리 시간의 증가에도 큰 차이를 보이지 않았고 총 산도는 표고버섯 균사체에 의한 처리 시 12시간까지 감소하다 이후에 증가하는 경향을 보였다. 당도는 대조구가 6.6 °Bx에서 7.0 °Bx로 약간 증가하였고 표고버섯균사체 처리에서는 6.9 °Bx에서 6.2 °Bx로 감소한 뒤 48시간 처리 후에는 다시 6.9 °Bx로 증가하였다. 이러한 변화는 버섯균사체들이 반응 초기에 당을 이용한 뒤 이후에 아로니아의 다당체들을 분해하여 다시 증가하였다고 생각된다. 색도는 상황버섯균사체 처리에서 반응 시간이 증가할수록 명도는 27.9에서 48시간 이후 28.2로 약간 증가하였고, 적색도는 18.5에서 16.1로 감소하였으며, 황색도는 7.4에서 10.6으로 증가하였다. 이것은 antocyanin색소의 일부가 파괴 및 변화되어 황색도가 증가하였다고 생각된다.
5. Tannin 함량은 표고버섯 균사체로 처리하였을 때 64.2 ㎎/ｇ(48시간 반응)로, 상황버섯 균사체 처리에서는 47.9 ㎎/ｇ(48시간 반응)로 가장 많이 감소하여 버섯균사체 처리에 의해 떫은 맛의 저감 효과를 얻을 수 있지만 Total phenol, Total flavonoid의 분해로 함량이 감소하였다.
6. 항산화 활성은 DPPH, ABTS radical 소거활성, FRAP 활성은 반응시간이 증가할수록 감소하는 경향을 보였다. 하지만 3가지처리(대조구, 표고버섯 균사체, 상황버섯 균사체) 48시간에서는 DPPH radical 소거활성은 유의성이 없었고 ABTS radical 소거활성은 대조구와 표고버섯 균사체 처리는 유의적 차이가 없었으며 상황버섯 균사체 처리에서 감소하였다. 또한, FRAP 활성은 상황버섯 균사체 처리에서 가장 높았다. 이러한 결과는 버섯균사체 종류에 따라 항산화 활성에 다르게 영향을 미침을 유추할 수 있다. 버섯균사체로 생물전환한 아로니아 분말의 관능평가는 7점 채점법으로 실시하였으며 전반적인 만족도는 상황버섯균사체 처리구에서 좋았고, 떫은 맛 감소 효과는 상황버섯균사체 48시간처리에서 5.8로 가장 높았다.
An excessive nutrients in the body are exchanged in the form of radicals in the process of metabolism which are negative factor posing cellular injury. Thus it is very important to discover materials and resources related with inhibiting free radicals. As increasing interest in this, a consumption o...
An excessive nutrients in the body are exchanged in the form of radicals in the process of metabolism which are negative factor posing cellular injury. Thus it is very important to discover materials and resources related with inhibiting free radicals. As increasing interest in this, a consumption of the berries containing antioxidants has been increasing as of late. Therefore, the first objective of this study was to compare an effect of extraction solvent for blueberry, aronia, Korean raspberry, mulberry, blackberry and red raspberry which are cultivated in Korea, to evaluate an antioxidant activity of polyphenol and anthocyanin. The second objective of this study was to decrease the tannin content of aronia that has a high antioxidant activity using mushroom mycelia. The main findings are as follows.
1. To evaluate an effect of extraction solvent for the berries, blueberry and aronia extracts were extracted using methanol, ethanol and acetone. The study was progressing to compare antioxidants content, such as total phenol, total flavonoid and anthocyanin, and their activity. The total phenol and total flavonoid content was the highest in the methanol solvent. There was no difference in two component’s content in the range of 50-100% methanol concentration. The radical scavenging activity of DPPH and ABTS was the highest in the methanol and ethanol solvents. In the ethanol solvent, these activity was no difference based on the ethanol concentration. With regard to the methanol solvent, these activity was shown the best record in 70 and 100% methanol concentration. An anthocyanin content of both all blueberry and aronia was the highest in the 70% methanol solvent.
2. The total phenol content showed a significant difference according to the berries variety. The total phenol content was in the order of aronia (135.5 ㎎/ｇ), mulberry (69.2 ㎎/ｇ), Korean raspberry (66.1 ㎎/ｇ), and red raspberry (17.0 ㎎/ｇ), respectively. The total flavonoid content was the highest in aronia (8.5 ㎎/ｇ), followed by Korean raspberry (6.0 ㎎/ｇ), mulberry (4.8 ㎎/ｇ), blueberry (4.0 ㎎/ｇ), and red raspberry (1.0 ㎎/ｇ). The anthocyanin content in the Korean raspberry was 24.4 ㎎/ｇ, which is the highest among the berries. The aronia (15.4 ㎎/ｇ) and mulberry (12.2 ㎎/ｇ) contents were the next best thing to the Korean raspberry. A similar content in both all blueberry and blackberry was evaluated, which is higher than that of red raspberry. Among 6 kind of berries, an ascorbic acid content of red raspberry was higher than that of the others. The ascorbic acid content of blueberry was 7.9 ㎎/ｇ. Korean raspberry and blackberry’s content was similar. The ascorbic acid content of blueberry was the lowest as 3.1 ㎎/ｇ. There were various phenolic acids, flavonoids and these glycosides in the berries. This study and previous other researches were shown a similar and different result owing to the difference of ripening degree, aging, variety, and cultivation method of the berries.
3. The antioxidant activity of the berries were investigated using 3 kinds of method such as DPPH, ABTS radical scavenging activity, and FRAP. The DPPH radical scavenging activity of aronia was 43.3 TE uM/ｇ which is the highest among 6 kind of berries. Also, ABTS radical scavenging activity and FRAP in aronia was 712.6 TE uM/ｇ and 34.4 TE uM/ｇ, respectively.
4. As to aronia, its antioxidant activity was the highest among 6 kind of berries. But there is a limit consumption of aronia due to the astringent taste. Thus, We focused on decreasing an its taste using Lentinus edodes muycelia and phellinus linteus mycelia. While aronia was cultured with both mushroom mycelia, there was no difference in pH value as time was increasing. During the cultivation, the total acid value was decreased up to 12 hours. Since then it was increased. The sugar content in the Control was increased from 6.6 to 7.0 °Bx, in the aronia treated with Lentinus edodes mycelia decreased from 6.9 to 6.2 °Bx which was increased again after 48 hours into 6.9 °Bx. This pattern can be attributed to use a polysaccharide of aronia. The Hunter’s "L" value in the aronia treated with phellinus linteus mycelia was exchanged 27.9 into 28.2 after 48 hours, "a" value was decreased 18.5 into 16.1, "b" value was increased 7.4 into 10.6. A conversion of some part of pigment was contributed to increase a value.
5. Total polyphenol content in the aronia treated with Lentinus edodes mycelia was decreased as time was increasing. Its content in the aronia treated with phellinus linteus mycelia was decreased compared to the Control up to 24 hours, but decreased after 48 hours. Total flavonoid content in the control was slightly changed 38.4 ㎎/ｇ DW at no treatment into 34.7 ㎎/ｇ DW at 48 hours. In the aronia treated with Lentinus edodes mycelia, it was changed 37.1 ㎎/ｇ DW at no treatment into 31.8 ㎎/ｇ DW at 48 hours. In the aronia treated with phellinus linteus mycelia, it was largely changed 42.6 ㎎/ｇ DW at no treatment into 32.6 ㎎/ｇ DW at 48 hours. Taken together, a kind of mushroom mycelia and a difference of components added on the medium could be changed polyphenol and flavonoid content.
6. A tannin content of the aronia treated with Lentinus edodes mycelia was changed 64.2 ㎎/ｇ DW into 57.9 ㎎/ｇ DW. A tannin content of the aronia treated with phellinus linteus mycelia was changed 77.3 ㎎/ｇ DW into 47.9 ㎎/ｇ DW.
7. As to DPPH radical scavenging activity, there was no difference in the aronia treated with Lentinus edodes mycelia. In ABTS radical scavenging activity was decreased in the all treatments as time was increasing. A FRAP activity in the aronia treated with Lentinus edodes mycelia was sharply decreased as time was increasing. At 48 hours, its activity was 632 ㎎/ｇ. A FRAP activity in the aronia treated with phellinus linteus mycelia was 722 ㎎/ｇ after 48 hours. It was slightly increased compared to the Control.
8. In the sensory evaluation, overall acceptability was the highest in the aronia treated with phellinus linteus mycelia. The score of taste, flavor, color, and overall acceptability was evaluated by the 7 point scoring method, from 0 (very bad) to 7 (very good). The highest decrease of astringent taste appeared as a 5.8 scale in the aronia treated with phellinus linteus mycelia for 48 hours.
An excessive nutrients in the body are exchanged in the form of radicals in the process of metabolism which are negative factor posing cellular injury. Thus it is very important to discover materials and resources related with inhibiting free radicals. As increasing interest in this, a consumption of the berries containing antioxidants has been increasing as of late. Therefore, the first objective of this study was to compare an effect of extraction solvent for blueberry, aronia, Korean raspberry, mulberry, blackberry and red raspberry which are cultivated in Korea, to evaluate an antioxidant activity of polyphenol and anthocyanin. The second objective of this study was to decrease the tannin content of aronia that has a high antioxidant activity using mushroom mycelia. The main findings are as follows.
1. To evaluate an effect of extraction solvent for the berries, blueberry and aronia extracts were extracted using methanol, ethanol and acetone. The study was progressing to compare antioxidants content, such as total phenol, total flavonoid and anthocyanin, and their activity. The total phenol and total flavonoid content was the highest in the methanol solvent. There was no difference in two component’s content in the range of 50-100% methanol concentration. The radical scavenging activity of DPPH and ABTS was the highest in the methanol and ethanol solvents. In the ethanol solvent, these activity was no difference based on the ethanol concentration. With regard to the methanol solvent, these activity was shown the best record in 70 and 100% methanol concentration. An anthocyanin content of both all blueberry and aronia was the highest in the 70% methanol solvent.
2. The total phenol content showed a significant difference according to the berries variety. The total phenol content was in the order of aronia (135.5 ㎎/ｇ), mulberry (69.2 ㎎/ｇ), Korean raspberry (66.1 ㎎/ｇ), and red raspberry (17.0 ㎎/ｇ), respectively. The total flavonoid content was the highest in aronia (8.5 ㎎/ｇ), followed by Korean raspberry (6.0 ㎎/ｇ), mulberry (4.8 ㎎/ｇ), blueberry (4.0 ㎎/ｇ), and red raspberry (1.0 ㎎/ｇ). The anthocyanin content in the Korean raspberry was 24.4 ㎎/ｇ, which is the highest among the berries. The aronia (15.4 ㎎/ｇ) and mulberry (12.2 ㎎/ｇ) contents were the next best thing to the Korean raspberry. A similar content in both all blueberry and blackberry was evaluated, which is higher than that of red raspberry. Among 6 kind of berries, an ascorbic acid content of red raspberry was higher than that of the others. The ascorbic acid content of blueberry was 7.9 ㎎/ｇ. Korean raspberry and blackberry’s content was similar. The ascorbic acid content of blueberry was the lowest as 3.1 ㎎/ｇ. There were various phenolic acids, flavonoids and these glycosides in the berries. This study and previous other researches were shown a similar and different result owing to the difference of ripening degree, aging, variety, and cultivation method of the berries.
3. The antioxidant activity of the berries were investigated using 3 kinds of method such as DPPH, ABTS radical scavenging activity, and FRAP. The DPPH radical scavenging activity of aronia was 43.3 TE uM/ｇ which is the highest among 6 kind of berries. Also, ABTS radical scavenging activity and FRAP in aronia was 712.6 TE uM/ｇ and 34.4 TE uM/ｇ, respectively.
4. As to aronia, its antioxidant activity was the highest among 6 kind of berries. But there is a limit consumption of aronia due to the astringent taste. Thus, We focused on decreasing an its taste using Lentinus edodes muycelia and phellinus linteus mycelia. While aronia was cultured with both mushroom mycelia, there was no difference in pH value as time was increasing. During the cultivation, the total acid value was decreased up to 12 hours. Since then it was increased. The sugar content in the Control was increased from 6.6 to 7.0 °Bx, in the aronia treated with Lentinus edodes mycelia decreased from 6.9 to 6.2 °Bx which was increased again after 48 hours into 6.9 °Bx. This pattern can be attributed to use a polysaccharide of aronia. The Hunter’s "L" value in the aronia treated with phellinus linteus mycelia was exchanged 27.9 into 28.2 after 48 hours, "a" value was decreased 18.5 into 16.1, "b" value was increased 7.4 into 10.6. A conversion of some part of pigment was contributed to increase a value.
5. Total polyphenol content in the aronia treated with Lentinus edodes mycelia was decreased as time was increasing. Its content in the aronia treated with phellinus linteus mycelia was decreased compared to the Control up to 24 hours, but decreased after 48 hours. Total flavonoid content in the control was slightly changed 38.4 ㎎/ｇ DW at no treatment into 34.7 ㎎/ｇ DW at 48 hours. In the aronia treated with Lentinus edodes mycelia, it was changed 37.1 ㎎/ｇ DW at no treatment into 31.8 ㎎/ｇ DW at 48 hours. In the aronia treated with phellinus linteus mycelia, it was largely changed 42.6 ㎎/ｇ DW at no treatment into 32.6 ㎎/ｇ DW at 48 hours. Taken together, a kind of mushroom mycelia and a difference of components added on the medium could be changed polyphenol and flavonoid content.
6. A tannin content of the aronia treated with Lentinus edodes mycelia was changed 64.2 ㎎/ｇ DW into 57.9 ㎎/ｇ DW. A tannin content of the aronia treated with phellinus linteus mycelia was changed 77.3 ㎎/ｇ DW into 47.9 ㎎/ｇ DW.
7. As to DPPH radical scavenging activity, there was no difference in the aronia treated with Lentinus edodes mycelia. In ABTS radical scavenging activity was decreased in the all treatments as time was increasing. A FRAP activity in the aronia treated with Lentinus edodes mycelia was sharply decreased as time was increasing. At 48 hours, its activity was 632 ㎎/ｇ. A FRAP activity in the aronia treated with phellinus linteus mycelia was 722 ㎎/ｇ after 48 hours. It was slightly increased compared to the Control.
8. In the sensory evaluation, overall acceptability was the highest in the aronia treated with phellinus linteus mycelia. The score of taste, flavor, color, and overall acceptability was evaluated by the 7 point scoring method, from 0 (very bad) to 7 (very good). The highest decrease of astringent taste appeared as a 5.8 scale in the aronia treated with phellinus linteus mycelia for 48 hours.
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