Effect of blanching and cooking on antioxidant capacity of cultivated edible mushrooms: A comparative study

Radzki W., . and Sławiriska A., . and Jabłonska-Rys E., . and Michalak-Majewska M., . Effect of blanching and cooking on antioxidant capacity of cultivated edible mushrooms: A comparative study. pp. 599-605. ISSN 2231-7546

Three common species of cultivated edible mushrooms were analyzed in terms of their antioxidant capacity and total phenolics content. Fruiting bodies of Agaricus bisporus Pleurotus ostreatus and Lentinula edodes were subjected to blanching in a citric acid solution for five minutes and boiling in water for fifteen minutes. Both ethanolic and water extracts were obtained from the mushrooms and their antioxidant abilities were evaluated with FRAP and DPPH assays. The content of total phenolic compounds in the extracts was determined. Among the three analyzed species A. bisporus possessed the highest antioxidant capacity and total phenolics content whereas L. edodes had the lowest. In general the processing resulted in the decrease of the antioxidant activity and the species which was the most vulnerable to the hydrothermal treatments was P. ostreatus.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(02)%202016/(20).p...

Abstract

Three common species of cultivated edible mushrooms were analyzed in terms of their antioxidant capacity and total phenolics content. Fruiting bodies of Agaricus bisporus Pleurotus ostreatus and Lentinula edodes were subjected to blanching in a citric acid solution for five minutes and boiling in water for fifteen minutes. Both ethanolic and water extracts were obtained from the mushrooms and their antioxidant abilities were evaluated with FRAP and DPPH assays. The content of total phenolic compounds in the extracts was determined. Among the three analyzed species A. bisporus possessed the highest antioxidant capacity and total phenolics content whereas L. edodes had the lowest. In general the processing resulted in the decrease of the antioxidant activity and the species which was the most vulnerable to the hydrothermal treatments was P. ostreatus.

[error in script]

Item Type:	Article
AGROVOC Term:	Mushrooms
AGROVOC Term:	Agaricus bisporus
AGROVOC Term:	Blanching
AGROVOC Term:	Cooking
AGROVOC Term:	Antioxidants
AGROVOC Term:	Phenolic content
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Solvent extraction
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22545

Actions (login required)

View Item