Article
Licensed
Unlicensed
Requires Authentication
Effects of Drying Methods on Antioxidant Properties and Phenolic Content in White Button Mushroom
-
Hongfang Ji
Published/Copyright:
June 26, 2012
Abstract
In order to explore the potential drying process, the effects of different drying methods (sun drying, hot-air drying, microwave-vacuum drying, and freeze drying) on the antioxidant properties and phenolic contents in white button mushroom fruit bodies were investigated. The Folin-Ciocalteu method was used to determine total phenolic content, while 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, reducing power, iron-chelating ability, and hydroxyl radical scavenging activity assays were used to elucidate antioxidant activities. Results indicated that antioxidant properties in dried white button mushroom were affected by the drying methods to different extents, and phenolic contents showed significant differences (p<0.05) among different drying methods. Microwave-vacuum drying possessed the highest antioxidant activity in DPPH radical scavenging, reducing power and iron-chelating ability, respectively; and the content of phenolic compounds was 4.945 mg gallic acid equivalents (GAE) /g dry weight (DW). Sun drying was the worst in antioxidant activity and content of phenolic compounds was 1.964 mg GAE/g DW. Additionally, significantly positive correlation was found between the total phenolic content and antioxidant activity (p<0.01). As far as antioxidant activities are concerned, microwave-vacuum drying is proposed as an appropriate drying technique for white button mushroom.
Published Online: 2012-6-26
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
You are currently not able to access this content.
You are currently not able to access this content.
Articles in the same Issue
- Article
- Formation of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems by Different Heat Treatments
- Effects of Drying Methods on Antioxidant Properties and Phenolic Content in White Button Mushroom
- Impact of Oleifera Powder on Nutritional and Function Properties of Wheat Flour Product
- Effect of Starter Cultures on Several Chemical, Sensory and Textural Attributes of Turkish Fermented Sausage
- Thin-layer Steam Distillation of Fermented Grains: Effects of Steam Flow Rate and Temperature
- Modelling of Rheological Behaviour of Pulps and Purées from Fresh and Frozen-Thawed Murta (Ugni molinae Turcz) Berries
- Aqueous Enzymatic Extraction of Rapeseed Oil and Protein from Dehulled Cold-pressed Double-low Rapeseed Cake
- Thermal Diffusivity and Specific Heat of Bovine Milk Affected by Temperature and Composition
- Glass Transition Temperature, Mechanical Properties of Rice and their Relationships with Milling Quality
- Rheological Behavior of Agar Solution in Relation to the Making of Instant Edible Bird's Nest products
- Kinetics of bioactive compounds in functional spice Jiangpo during thermal processing
- Rheological Properties of Anghouzeh Gum
- Rheological behaviour of dextran sulfate solutions
- Analysis of physicochemical and thermo-mechanical characteristics of Iranian black seed (Nigella oxypetala Boiss)
- Moisture Sorption Isotherms and Net Isosteric Heats of Sorption of Green Soybean
- Filtration of crude canola oil miscella utilizing PVDF membrane: the effects of pretreatments and operating conditions
- The effect of NAA (1-naphthalene acetic acid) and AVG (aminoethoxyvinylglycine) on physical, chemical, colour and mechanical properties of Braeburn apple
- Extraction of Polysaccharide From Zizyphus Lotus Fruits
- Drying of Wheat: A Numerical Study Based on the Non-Equilibrium Thermodynamics
- Continuous and Intermittent Drying (Tempering) of Oblate Spheroidal Bodies: Modeling and Simulation
- Extracting External Features of Sweet Peppers Using Machine Vision System on Mobile Fruits Grading Robot
- Analysis of Whey Proteins Solubility at High Temperatures
- Immobilization of ß-galactosidase from Kluyveromyces lactis on Eupergit® C and Properties of the Biocatalyst
- Protein and Sugar Extraction from Rice Bran and De-Oiled Rice Bran using Subcritical Water in a Semi-Continuous Reactor: Optimization by Response Surface Methodology
- Hot Air Drying and Vacuum Drying Characteristics of Scarlet Runner Beans
- Yield and Composition of Indonesian Cananga Oil Obtained by Steam Distillation and Organic Solvent Extraction
- Modelling of Heat and Moisture Transfer Phenomena During Dry Biscuit Baking by Using Finite Element Method
- Effect of Drying on Degradation kinetics of carotenoids and color of tomato pulp
- Carrageenan drying with dehumidified air: drying characteristics and product quality
- A Mathematical Model Of Solar Drying Of Rice
- Determination of Moisture Diffusivity and Activation Energy in Thin Layer Drying of Olive Pomace
- Determination of Stickiness Values of Different Flour Combinations
- Production of Iron Premix for the Fortification of Table Salt
- Optimization of Monacolin K Production by Monascus purpureus MTTC 410 in Submerged Fermentation
- Overall and Fluid-to-particle Heat Transfer Coefficients associated with Canned Particulate non-Newtonian Fluids during Free Bi-axial Rotary Thermal Processing
- Bactericidal Activity of Slightly Acidic Electrolyzed Water Produced by Different Methods Analyzed with Ultraviolet Spectrophotometric
- Neural Network Approaches for Prediction of Pistachio Drying Kinetics
- Shorter Communication
- Effect of whey pretreatments on lactose recovery
- Moisture Sorption Isotherms of Lentil Extrudates
- Solubility of egg white proteins: Effect of pH and temperature.
- Ultrasound as Pre-Treatment for Drying of Genipap (Genipa americana L.)
- Critical Review
- Solid State Fermentation in Food Processing
Keywords for this article
white button mushroom;
drying method;
antioxidant properties;
total phenol
Articles in the same Issue
- Article
- Formation of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems by Different Heat Treatments
- Effects of Drying Methods on Antioxidant Properties and Phenolic Content in White Button Mushroom
- Impact of Oleifera Powder on Nutritional and Function Properties of Wheat Flour Product
- Effect of Starter Cultures on Several Chemical, Sensory and Textural Attributes of Turkish Fermented Sausage
- Thin-layer Steam Distillation of Fermented Grains: Effects of Steam Flow Rate and Temperature
- Modelling of Rheological Behaviour of Pulps and Purées from Fresh and Frozen-Thawed Murta (Ugni molinae Turcz) Berries
- Aqueous Enzymatic Extraction of Rapeseed Oil and Protein from Dehulled Cold-pressed Double-low Rapeseed Cake
- Thermal Diffusivity and Specific Heat of Bovine Milk Affected by Temperature and Composition
- Glass Transition Temperature, Mechanical Properties of Rice and their Relationships with Milling Quality
- Rheological Behavior of Agar Solution in Relation to the Making of Instant Edible Bird's Nest products
- Kinetics of bioactive compounds in functional spice Jiangpo during thermal processing
- Rheological Properties of Anghouzeh Gum
- Rheological behaviour of dextran sulfate solutions
- Analysis of physicochemical and thermo-mechanical characteristics of Iranian black seed (Nigella oxypetala Boiss)
- Moisture Sorption Isotherms and Net Isosteric Heats of Sorption of Green Soybean
- Filtration of crude canola oil miscella utilizing PVDF membrane: the effects of pretreatments and operating conditions
- The effect of NAA (1-naphthalene acetic acid) and AVG (aminoethoxyvinylglycine) on physical, chemical, colour and mechanical properties of Braeburn apple
- Extraction of Polysaccharide From Zizyphus Lotus Fruits
- Drying of Wheat: A Numerical Study Based on the Non-Equilibrium Thermodynamics
- Continuous and Intermittent Drying (Tempering) of Oblate Spheroidal Bodies: Modeling and Simulation
- Extracting External Features of Sweet Peppers Using Machine Vision System on Mobile Fruits Grading Robot
- Analysis of Whey Proteins Solubility at High Temperatures
- Immobilization of ß-galactosidase from Kluyveromyces lactis on Eupergit® C and Properties of the Biocatalyst
- Protein and Sugar Extraction from Rice Bran and De-Oiled Rice Bran using Subcritical Water in a Semi-Continuous Reactor: Optimization by Response Surface Methodology
- Hot Air Drying and Vacuum Drying Characteristics of Scarlet Runner Beans
- Yield and Composition of Indonesian Cananga Oil Obtained by Steam Distillation and Organic Solvent Extraction
- Modelling of Heat and Moisture Transfer Phenomena During Dry Biscuit Baking by Using Finite Element Method
- Effect of Drying on Degradation kinetics of carotenoids and color of tomato pulp
- Carrageenan drying with dehumidified air: drying characteristics and product quality
- A Mathematical Model Of Solar Drying Of Rice
- Determination of Moisture Diffusivity and Activation Energy in Thin Layer Drying of Olive Pomace
- Determination of Stickiness Values of Different Flour Combinations
- Production of Iron Premix for the Fortification of Table Salt
- Optimization of Monacolin K Production by Monascus purpureus MTTC 410 in Submerged Fermentation
- Overall and Fluid-to-particle Heat Transfer Coefficients associated with Canned Particulate non-Newtonian Fluids during Free Bi-axial Rotary Thermal Processing
- Bactericidal Activity of Slightly Acidic Electrolyzed Water Produced by Different Methods Analyzed with Ultraviolet Spectrophotometric
- Neural Network Approaches for Prediction of Pistachio Drying Kinetics
- Shorter Communication
- Effect of whey pretreatments on lactose recovery
- Moisture Sorption Isotherms of Lentil Extrudates
- Solubility of egg white proteins: Effect of pH and temperature.
- Ultrasound as Pre-Treatment for Drying of Genipap (Genipa americana L.)
- Critical Review
- Solid State Fermentation in Food Processing
