Effects of cooking time, temperature, and salt concentration on the phenolic content and antioxidant activity of selected edible mushrooms
2017
Abacan, S. F. | Hurtada, W. A. | Devanadera, M. A. R.
People nowadays recognize the beneficial effects of antioxidants to health; hence, many prefer consuming foods which contain phytochemicals known for their antioxidant properties. Mushroom is one among the popular sources of natural antioxidants. However, cooking factors such as cooking method, temperature, and other cooking ingredients, could affect the level of phytochemicals and antioxidant activity in cooked food. To determine the effect of cooking time, temperature, and salt concentration on the antioxidant activity and total phenolic content of edible mushroom, four species were used in this study namely, Agaricus bisporus, Pleurotus florida, Pleurotus ostreatus and Termitomyces cartilaginous. Methanolic extracts from the four edible mushrooms were analyzed for phenolic content and antioxidant activity after subjecting to different combinations of cooking time, temperature, and salt concentration. Results showed that A. bisporus contain the highest phenolic content (2.84±0.47 mg CE/100g) while T. Cartilaginous had the highest antioxidant activity (76.67±1.50 % DPPH scavenging activity). The length of cooking time and salt concentration did not significantly affect the levels of phenolics and antioxidant activity. On the other hand, increase in temperature led to reduced level of phenolic content but increased antioxidant activity. In conclusion, boiling mushroom for ≤5 minutes with salt cannot be said that affect phenolic content and antioxidant activity. The use of high temperature in cooking mushroom can be both beneficial and disadvantageous. Boiling mushrooms is not recommended as it decreases the amount of phenolic compounds however; it can increase the antioxidant activity.
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