Effects of various hot-air drying methods on the composition and antioxidant activity of polyphenols in mushrooms (Lentinus edodes)

被引：0
作者：
Lu, Ke-Ke [1 ]
Guo, Xiao-Hui [1 ]
Li, Fu-Hua [2 ]
Ming, Jian [1 ,3 ]
机构：
[1] College of Food Science, Southwest University, Chongqing
[2] College of Light Industrial and Food Science, South China University of Technology, Guangzhou
[3] National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing
来源：
Modern Food Science and Technology | 2015年 / 31卷 / 09期
关键词：
Antioxidant activities; Hot-air drying; HPLC; Lentinus edodes; Polyphenols;
D O I：
10.13982/j.mfst.1673-9078.2015.9.031
中图分类号：
学科分类号：
摘要：
The effects of six hot-air drying methods on the content, composition, and antioxidant activity of polyphenols in mushrooms (Lentinus edodes) were studied. Phenols were analyzed qualitatively and quantitatively with the Folin-Ciocalteu method and HPLC, and their antioxidant activities were evaluated with chemical methods. The results showed that isothermal drying (ID) resulted in the highest free phenol content (2.69 mg GAE/g DW) and the lowest bound phenol content (0.19 mg GAE/g DW), whereas uniform intermittent drying resulted in the lowest free phenol content and relatively high bound phenol content. The free phenols mainly consisted of gallic acid, chlorogenic acid, caffeic acid, and quercetin, and the bound phenols mainly consisted of gallic acid and quercetin. Polyphenol content in mushrooms after drying with all methods had measurable levels of antioxidant activity. The ID group had the strongest DPPH· radical scavenging capacity, with IC50 values for free and bound phenols as 0.53 μg/mL and 0.06 μg/mL, respectively. The ID group free phenols also had the strongest ABTS+· radical scavenging capacity, with an IC50 value of 3.32 μg/mL. No differences in ABTS+· radical scavenging capacities by bound phenols were found among the groups. The reducing powers of the groups also showed no significant differences. In conclusion, the polyphenol content in mushrooms dried with various methods showed differences in content, composition, and antioxidant activity. Additionally, ID is a relatively ideal drying method for mushrooms. ©, 2015, South China University of Technology. All right reserved.
引用
收藏
页码：185 / 190and283
相关论文
共 14 条
[1]  
Li H., Horke S., Forstermann U., Vascular oxidative stress, nitric oxide and atherosclerosis, Atherosclerosis, 237, 1, pp. 208-219, (2014)
[2]  
Finimundy T.C., Dillon A.J.P., Henriques J.A.P., Et al., A review on general nutritional compounds and pharmacological properties of the Lentinula edodes mushroom, Food and Nutrition Sciences, 5, 12, pp. 1095-1105, (2014)
[3]  
Finimundy T.C., Gambato G., Fontana R., Et al., Aqueous extracts of Lentinula edodes and Pleurotus sajor-caju exhibit high antioxidant capability and promising in vitro antitumor activity, Nutrition Research, 33, 1, pp. 76-84, (2013)
[4]  
Rhim J., Lee J., Drying kinetics of whole and sliced shiitake mushrooms (Lentinus edodes), Food Science and Biotechnology, 20, 2, pp. 419-427, (2011)
[5]  
Guo X.-H., Xia C.-Y., Tan Y.-R., Et al., Mathematical modeling and effect of various hot-air drying on mushroom (Lentinus edodes), Journal of Integrative Agriculture, 13, 1, pp. 207-216, (2014)
[6]  
Chu Y.F., Sun J., Wu X.Z., Et al., Antioxidant and antiproliferative activities of common vegetables, Journal of Agricultural and Food Chemistry, 50, 23, pp. 6910-6916, (2002)
[7]  
Cheung L.M., Cheung P.C.K., Ooi V.E.C., Antioxidant activity and total phenolics of edible mushroom extracts, Food Chemistry, 81, 2, pp. 249-255, (2003)
[8]  
Ardestani A., Yazdanparast R., Antioxidant and free radical scavenging potential of Achillea santolina extracts, Food Chemistry, 104, 1, pp. 21-29, (2007)
[9]  
Soong Y., Barlow P.J., Antioxidant activity and phenolic content of selected fruit seeds, Food Chemistry, 88, 3, pp. 411-417, (2004)
[10]  
Lee J.E., Kim G.S., Park S., Et al., Determination of chokeberry (Aronia melanocarpa) polyphenol components using liquid chromatography-tandem mass spectrometry: Overall contribution to antioxidant activity, Food Chemistry, 146, 1, pp. 1-5, (2014)
12