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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...

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Main Authors: Chang, Kian Aun, Kow, Han Ni, Tan, Tzia-E, Tan, Kiat Liang, Chew, Lye Yee, Neo, Yun Ping, Sabaratnam, Vikineswary
Format: Article
Published: Wiley 2021
Subjects:
Q Science (General)
Online Access:http://eprints.um.edu.my/28597/
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spelling my.um.eprints.285972022-03-28T06:52:32Z http://eprints.um.edu.my/28597/ Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus Chang, Kian Aun Kow, Han Ni Tan, Tzia-E Tan, Kiat Liang Chew, Lye Yee Neo, Yun Ping Sabaratnam, Vikineswary Q Science (General) 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. Wiley 2021-11 Article PeerReviewed Chang, Kian Aun and Kow, Han Ni and Tan, Tzia-E and Tan, Kiat Liang and Chew, Lye Yee and Neo, Yun Ping and Sabaratnam, Vikineswary (2021) Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus. International Journal of Food Science & Technology, 56 (11, SI). pp. 5639-5646. ISSN 0950-5423, DOI https://doi.org/10.1111/ijfs.15158 <https://doi.org/10.1111/ijfs.15158>. 10.1111/ijfs.15158
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic Q Science (General)
spellingShingle Q Science (General)
Chang, Kian Aun
Kow, Han Ni
Tan, Tzia-E
Tan, Kiat Liang
Chew, Lye Yee
Neo, Yun Ping
Sabaratnam, Vikineswary
Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus
description 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.
format Article
author Chang, Kian Aun
Kow, Han Ni
Tan, Tzia-E
Tan, Kiat Liang
Chew, Lye Yee
Neo, Yun Ping
Sabaratnam, Vikineswary
author_facet Chang, Kian Aun
Kow, Han Ni
Tan, Tzia-E
Tan, Kiat Liang
Chew, Lye Yee
Neo, Yun Ping
Sabaratnam, Vikineswary
author_sort Chang, Kian Aun
title Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus
title_short Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus
title_full Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus
title_fullStr Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus
title_full_unstemmed Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus
title_sort effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of hericium erinaceus
publisher Wiley
publishDate 2021
url http://eprints.um.edu.my/28597/
_version_ 1735409561601310720
score 13.211869

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