Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus
This study evaluated the effect of different cooking methods (microwaving, boiling, steaming and stir-frying) on the phenolic acids and antioxidant activity in Hericium erinaceus (HE). The total phenolic content (TPC) of HE decreased after cooking and was in the order of dried (control) > stir-fr...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| 格式: | Article |
| 出版: |
Wiley
2021
|
| 主題: | |
| 在線閱讀: | http://eprints.um.edu.my/28597/ |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 總結: | This study evaluated the effect of different cooking methods (microwaving, boiling, steaming and stir-frying) on the phenolic acids and antioxidant activity in Hericium erinaceus (HE). The total phenolic content (TPC) of HE decreased after cooking and was in the order of dried (control) > stir-fried > microwaved > steamed > boiled. An increase in antioxidant activity was found in all cooked HE, albeit statistically insignificant (P > 0.05). Gallic acid was reported to be the dominant phenolic acid found in HE extracts in the range of 3.03-49.41 mu g g(-1) dry weight. Low negative correlations were observed between 2,2-diphenyl-1-picrylhydrazyl (DPPH) and TPC as well as DPPH and gallic acid profile. Sensory data revealed that stir-fried HE received the most favourable response in colour, texture, aroma and flavour attributes. Overall, this study suggested that the method of stir-frying could be used to prepare HE for better retention of gallic acid and antioxidant activity with acceptable sensory characteristics. |
|---|