차가버섯 추출물의 저장조건에 따른 기능성분 변화 및 품질안정성
Functional constituents and quality stability according to storage conditions of chaga mushroom extract
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This study investigated the effect of temperature on functional constituents and quality stability in chaga mushroom extract during an eight-week storage period. Soluble solid and total polyphenol content (26 mg/mL) showed no significant changes during storage, whereas pH values increased from 5.38 to 5.46 (p<0.05). DPPH radical-scavenging activity exceeded 70% regardless of storage conditions; in contrast, ABTS radical-scavenging activity declined by 6.2%, 7.1%, and 7.9% after eight weeks of storage at 25℃, 35℃, and 45℃, respectively. The β-glucan content (2.58%) was stable at -20℃ and 25℃, but it significantly declined after 6 weeks of storage at high temperatures (p<0.05). Similarly, the betulin content (12 μg/mL) was constant at -20℃. Microbial growth was not detected in the extract at any point during the storage period, owing to heat treatment (95℃ for 10 min). Overall, the results on functional constituents and quality stability of chaga mushroom extract suggest that storage conditions may affect the chemical attributes of the extract.
Abstract
This study investigated the effect of temperature on functional constituents and quality stability in chaga mushroom extract during an eight-week storage period. Soluble solid and total polyphenol content (26 mg/mL) showed no significant changes during storage, whereas pH values increased from 5.38 to 5.46 (p<0.05). DPPH radical-scavenging activity exceeded 70% regardless of storage conditions; in contrast, ABTS radical-scavenging activity declined by 6.2%, 7.1%, and 7.9% after eight weeks of storage at 25℃, 35℃, and 45℃, respectively. The β-glucan content (2.58%) was stable at -20℃ and 25℃, but it significantly declined after 6 weeks of storage at high temperatures (p<0.05). Similarly, the betulin content (12 μg/mL) was constant at -20℃. Microbial growth was not detected in the extract at any point during the storage period, owing to heat treatment (95℃ for 10 min). Overall, the results on functional constituents and quality stability of chaga mushroom extract suggest that storage conditions may affect the chemical attributes of the extract.
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