Effects of domestic cooking methods and harvest cycles on bioactive compounds of oyster mushroom (Pleurotus spp.)
2024
Siladan, M.G.
Oyster mushrooms, renowned for their bioactive compounds are emerging as functional foods that may help in preventing and managing non-communicable diseases (NCDs). This study explores the effect of domestic cooking methods and harvest cycles on the selected bioactive compounds found in P. adjamor, P. pulmonarius, and P. ostreatus. Ultimately, this study aims to recommend cooking methods and harvest cycles that best preserve the bioactive compounds. Key findings show that boiling, particularly for P. adjamor, is the optimal method for retaining beta-glucan. Harvest cycles appear to have a minimal influence on beta-glucan. All cooking methods reduced the antioxidant activity and total phenolic compounds of the oyster mushroom species. The second harvest cycle yields notably higher antioxidant activity, but first harvest cycle yields higher TPC for P. adjamor and P. ostreatus. Among species, P. adjamor and P. pulmonarius exhibit higher antioxidant activities and phenolic content it its fresh form. Sauteing is the best choice when P. pulmonarius will be used. The study uncovers positive relationships between the bioactive compounds as well as the independent variables with the bioactive compounds highlighting their interconnectivity. These findings offer valuable insights into preserving oyster mushroom bioactive compounds and their potential role in addressing NCDs.
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