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Effect of different drying treatments on the chemical properties of maitake (Grifola frondosa) mycelia

Maitake (Grifola frondosa) is an edible mushroom that contains high dietary and medicinal properties. In this study, maitake was cultivated using submerged fermentation in order to get their mycelia. The mycelia were susceptible to extreme environment and hence need to be preserved properly prior fu...

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Main Author: Ding, Xin Yi
Format: Undergraduate Final Project Report
Published: 2016
Online Access:http://discol.umk.edu.my/id/eprint/6545/
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spelling my.umk.eprints.65452022-05-23T08:47:52Z http://discol.umk.edu.my/id/eprint/6545/ Effect of different drying treatments on the chemical properties of maitake (Grifola frondosa) mycelia Ding, Xin Yi Maitake (Grifola frondosa) is an edible mushroom that contains high dietary and medicinal properties. In this study, maitake was cultivated using submerged fermentation in order to get their mycelia. The mycelia were susceptible to extreme environment and hence need to be preserved properly prior further process. For this purpose, drying is an important process to extending their shelf life. The aim of this study was to investigate the effect of vacuum and oven drying on the chemical properties (reducing sugar, total phenolic content, DPPH radical scavenging activity and total soluble proteins) of Grifola frondosa mycelia. Submerged culture technique was employed to grow the mycelia using Mushroom Complete medium (MCM). The pH of medium was decreased from pH 5 to pH 4.03-4.52 during cultivation for 14 days. The harvested mycelia biomass was dried into powdery form using vacuum and oven drying. The mycelia treated by vacuum oven drying exhibited highest reducing sugar content (170.73 ± 4.86 µg/mL) as compared to oven drying (74.81 ± 5.20 µg/mL) and fresh (25.18± 0.32 µg/mL). Vacuum drying seems to improve the total phenolic content (19.96 ± 0.37 mg GAE/g) and DPPH radical scavenging (84.66 ± 0.14%) of maitake mycelia. A strong positive correlation was observed between total phenolic content and DPPH radical scavenging activity (R²=0.9971). However, the maitake mycelia possessed higher total soluble protein content treated by oven drying (283.61 ± 7.14 µg/mL) as compared to vacuum oven drying (279.80 ± 4.78 µg/mL) and fresh (274.09 ± 9.48 µg/mL). The outcomes of this study revealed that vacuum drying was a suitable approach to dry maitake mycelia without affecting its basic chemical properties. 2016 Undergraduate Final Project Report NonPeerReviewed Ding, Xin Yi (2016) Effect of different drying treatments on the chemical properties of maitake (Grifola frondosa) mycelia. Undergraduate Final Project Report thesis, Faculty of Agro - Based Industry. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description Maitake (Grifola frondosa) is an edible mushroom that contains high dietary and medicinal properties. In this study, maitake was cultivated using submerged fermentation in order to get their mycelia. The mycelia were susceptible to extreme environment and hence need to be preserved properly prior further process. For this purpose, drying is an important process to extending their shelf life. The aim of this study was to investigate the effect of vacuum and oven drying on the chemical properties (reducing sugar, total phenolic content, DPPH radical scavenging activity and total soluble proteins) of Grifola frondosa mycelia. Submerged culture technique was employed to grow the mycelia using Mushroom Complete medium (MCM). The pH of medium was decreased from pH 5 to pH 4.03-4.52 during cultivation for 14 days. The harvested mycelia biomass was dried into powdery form using vacuum and oven drying. The mycelia treated by vacuum oven drying exhibited highest reducing sugar content (170.73 ± 4.86 µg/mL) as compared to oven drying (74.81 ± 5.20 µg/mL) and fresh (25.18± 0.32 µg/mL). Vacuum drying seems to improve the total phenolic content (19.96 ± 0.37 mg GAE/g) and DPPH radical scavenging (84.66 ± 0.14%) of maitake mycelia. A strong positive correlation was observed between total phenolic content and DPPH radical scavenging activity (R²=0.9971). However, the maitake mycelia possessed higher total soluble protein content treated by oven drying (283.61 ± 7.14 µg/mL) as compared to vacuum oven drying (279.80 ± 4.78 µg/mL) and fresh (274.09 ± 9.48 µg/mL). The outcomes of this study revealed that vacuum drying was a suitable approach to dry maitake mycelia without affecting its basic chemical properties.
format Undergraduate Final Project Report
author Ding, Xin Yi
spellingShingle Ding, Xin Yi
Effect of different drying treatments on the chemical properties of maitake (Grifola frondosa) mycelia
author_facet Ding, Xin Yi
author_sort Ding, Xin Yi
title Effect of different drying treatments on the chemical properties of maitake (Grifola frondosa) mycelia
title_short Effect of different drying treatments on the chemical properties of maitake (Grifola frondosa) mycelia
title_full Effect of different drying treatments on the chemical properties of maitake (Grifola frondosa) mycelia
title_fullStr Effect of different drying treatments on the chemical properties of maitake (Grifola frondosa) mycelia
title_full_unstemmed Effect of different drying treatments on the chemical properties of maitake (Grifola frondosa) mycelia
title_sort effect of different drying treatments on the chemical properties of maitake (grifola frondosa) mycelia
publishDate 2016
url http://discol.umk.edu.my/id/eprint/6545/
_version_ 1763303712335331328
score 13.211869

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