Optimization of Phenolic Content Extraction and Effects of Drying Treatments on Physicochemical Characteristics and Antioxidant Properties of Edible Mushroom <i>Pleurotus ostreatus</i> (Jacq.) P. Kumm (Oyster Mushroom)

Optimization of Phenolic Content Extraction and Effects of Drying Treatments on Physicochemical Characteristics and Antioxidant Properties of Edible Mushroom <i>Pleurotus ostreatus</i> (Jacq.) P. Kumm (Oyster Mushroom)

Edible mushrooms have been part of the human diet for centuries. Traditionally, they have been used for culinary and medicinal purposes due to their chemical composition and nutritional value, including their high antioxidant activity attributed to key metabolites such as phenolic compounds and ergo...

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Main Authors: Marcelo Villalobos-Pezos, Ociel Muñoz-Fariña, Kong Shun Ah-Hen, María Fernanda Garrido-Figueroa, Olga García-Figueroa, Alexandra González-Esparza, Luisbel González-Pérez de Medina, José Miguel Bastías-Montes
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Antioxidants
Subjects:
edible mushroom
drying treatments
ultrasonic-assisted extraction
phenolic compounds
antioxidant activity
ergothioneine
Online Access:https://www.mdpi.com/2076-3921/13/12/1581
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