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Journal of Food Measurement and Characterization

, Volume 13, Issue 4, pp 3097–3105 | Cite as

Antioxidant properties and selected phenolic acids of five different tray-dried and freeze-dried mushrooms using methanol and hot water extraction

  • Benjarat Tepsongkroh
  • Kamolwan JangchudEmail author
  • Gassinee Trakoontivakorn
Original Paper
  • 25 Downloads

Abstract

Mushrooms are health foods due to their nutritional values and antioxidant properties. This study investigated chemical properties, total phenolic content (TPC), antioxidant activities (2, 2-diphenyl-1-picrylhydrazyl; DPPH and 2, 2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid); ABTS) and selected phenolic acids from five different tray-dried and freeze-dried mushrooms (Pleurotus ostreatus, Pleurotus pulmonarius, Schizophyllum commune, Volvariella volvacea and Lentinus edodes). The extracts were prepared using methanol and hot water extractions. The results revealed that V. volvacea had the highest protein (28.70%) and ash (9.48%) contents. There were significant differences among some tray dried and freeze dried mushrooms regarding TPC, DPPH and ABTS. However, tray drying tended to improve TPC, DPPH and ABTS in P. ostreatus, P. pulmonarius and L. edodes. Among five mushroom species, both methanol and hot water extractions of V. volvacea had the highest TPC, DPPH and ABTS values but there were no significant differences between mushrooms prepared using tray drying and freeze drying. Moreover, the yield and contents of gallic acid and p-hydroxybenzoic acid from the hot water extracts were higher than from the methanol extracts. Therefore, tray-dried V. volvacea had the most potential as a natural antioxidant and could be used as a functional ingredient in healthy food products.

Keywords

Mushrooms Tray drying Freeze drying Total phenolic content Antioxidant activity Phenolic acids 

Notes

Acknowledgements

This work was financially supported by the Thailand Research Fund (TRF) under the Research and Researchers for Industries (RRI) Ph.D. Program (PHD58I0001). The authors thank the Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand for support.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Product Development, Faculty of Agro-IndustryKasetsart UniversityBangkokThailand
  2. 2.Institute of Food Research and Product DevelopmentKasetsart UniversityBangkokThailand

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