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Journal of Food Science and Technology

, Volume 52, Issue 5, pp 3058–3064 | Cite as

Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)

  • Yee-Shin TanEmail author
  • Asweni Baskaran
  • Neeranjini Nallathamby
  • Kek-Heng Chua
  • Umah Rani Kuppusamy
  • Vikineswary Sabaratnam
Original Article

Abstract

Nutritional value of cooked food has been considered to be lower compared to the fresh produce. However, many reports showed that processed fruits and vegetables including mushrooms may retain antioxidant activity. Pleurotus spp. as one of the edible mushroom are in great demand globally and become one of the most popular mushrooms grown worldwide with 25-fold increase in production from 1960–2009. The effects of three different cooking methods (boiling, microwave and pressure cooking) on the antioxidant activities of six different types of oyster mushrooms (Pleurotus eryngii, P citrinopileatus, P. cystidiosus P. flabellatus, P. floridanus and P. pulmonarius) were assessed. Free radical scavenging (DPPH) and reducing power (TEAC) were used to evaluate the antioxidant activities and the total phenolic contents were determined by Folin-Ciocalteu reagent. Pressure cooking improved the scavenging abilities of P. floridanus (>200 %), P. flabellatus (117.6 %), and P. pulmonarius (49.1 %) compared to the uncooked samples. On the other hand, the microwaved Pleurotus eryngii showed 17 % higher in the TEAC value when compared to the uncooked sample. There was, however, no correlation between total phenolic content and antioxidant activities. There could be presence of other bioactive components in the processed mushrooms that may have contributed to the antioxidant activity. These results suggested that customized cooking method can be used to enhance the nutritional value of mushrooms and promote good health.

Keywords

Oyster mushroom Pleurotus Cooking method Antioxidant activity 

Notes

Acknowledgments

The authors would like to acknowledge the support of the University of Malaya for the Research Grant (RG113-10AFR) and Mushroom Research Grant (66–02–03–0074).

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Copyright information

© Association of Food Scientists & Technologists (India) 2014

Authors and Affiliations

  • Yee-Shin Tan
    • 1
    • 2
  • Asweni Baskaran
    • 1
    • 2
  • Neeranjini Nallathamby
    • 1
    • 2
  • Kek-Heng Chua
    • 1
    • 3
  • Umah Rani Kuppusamy
    • 1
    • 3
  • Vikineswary Sabaratnam
    • 1
    • 2
  1. 1.Mushroom Research CentreUniversity of MalayaKuala LumpurMalaysia
  2. 2.Institute of Biological Sciences, Faculty of ScienceUniversity of MalayaKuala LumpurMalaysia
  3. 3.Department of Biomedical Science, Faculty of MedicineUniversity of MalayaKuala LumpurMalaysia

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