The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus)
Thermal processing of mushrooms affects their taste and health-promoting properties. The study aimed to determine changes in the nutritional value and antioxidant activity of the Laetiporus sulphureus mushroom under the influence of thermal processing. Pieces of mushroom subjected to blanching, cook...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | NFS Journal |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364625000045 |
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| author | Iwona Adamska Katarzyna Felisiak |
| author_facet | Iwona Adamska Katarzyna Felisiak |
| author_sort | Iwona Adamska |
| collection | DOAJ |
| description | Thermal processing of mushrooms affects their taste and health-promoting properties. The study aimed to determine changes in the nutritional value and antioxidant activity of the Laetiporus sulphureus mushroom under the influence of thermal processing. Pieces of mushroom subjected to blanching, cooking, stewing and frying were examined. The nutritional value (moisture, protein, fat and ash content) and content of bioactive compounds were determined, the carbohydrate content and caloric value were calculated. Trolox equivalent antioxidant activity (TEAC), free DPPH radicals scavenging ability (RSA) and ferric reducing antioxidant power (FRAP) of fruiting bodies before and after thermal processing were determined. The type of processing significantly affected the content of water, fat, ash, carbohydrates, the caloric value of mushrooms and their antioxidant activity. Although fried mushrooms had the highest calorific value, they also had the highest carbohydrate content, high antioxidant activity and were assessed best in terms of sensory properties. |
| format | Article |
| id | doaj-art-234563ed8c524afc8fe9a88d0932a9e6 |
| institution | Kabale University |
| issn | 2352-3646 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | NFS Journal |
| spelling | doaj-art-234563ed8c524afc8fe9a88d0932a9e62025-01-30T05:14:23ZengElsevierNFS Journal2352-36462025-03-0138100215The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus)Iwona Adamska0Katarzyna Felisiak1Corresponding author at: Department of Fish, Plant and Gastronomy Technology, ul. Papieża Pawła VI 3, 71-459 Szczecin, Poland.; West Pomeranian University of Technology, Department of Fish, Plant and Gastronomy Technology, Al. Piastów 17, 70-310 Szczecin, PolandWest Pomeranian University of Technology, Department of Fish, Plant and Gastronomy Technology, Al. Piastów 17, 70-310 Szczecin, PolandThermal processing of mushrooms affects their taste and health-promoting properties. The study aimed to determine changes in the nutritional value and antioxidant activity of the Laetiporus sulphureus mushroom under the influence of thermal processing. Pieces of mushroom subjected to blanching, cooking, stewing and frying were examined. The nutritional value (moisture, protein, fat and ash content) and content of bioactive compounds were determined, the carbohydrate content and caloric value were calculated. Trolox equivalent antioxidant activity (TEAC), free DPPH radicals scavenging ability (RSA) and ferric reducing antioxidant power (FRAP) of fruiting bodies before and after thermal processing were determined. The type of processing significantly affected the content of water, fat, ash, carbohydrates, the caloric value of mushrooms and their antioxidant activity. Although fried mushrooms had the highest calorific value, they also had the highest carbohydrate content, high antioxidant activity and were assessed best in terms of sensory properties.http://www.sciencedirect.com/science/article/pii/S2352364625000045Laetiporus sulphureusSulphur shelfHeat treatmentThermal processingNutritional valueAntioxidant activity |
| spellingShingle | Iwona Adamska Katarzyna Felisiak The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus) NFS Journal Laetiporus sulphureus Sulphur shelf Heat treatment Thermal processing Nutritional value Antioxidant activity |
| title | The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus) |
| title_full | The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus) |
| title_fullStr | The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus) |
| title_full_unstemmed | The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus) |
| title_short | The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus) |
| title_sort | effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf laetiporus sulphureus |
| topic | Laetiporus sulphureus Sulphur shelf Heat treatment Thermal processing Nutritional value Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S2352364625000045 |
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