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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MDPI AG
2024-12-01
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| Series: | Antioxidants |
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| author | 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 |
| author_facet | 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 |
| author_sort | Marcelo Villalobos-Pezos |
| collection | DOAJ |
| description | 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 ergothioneine. <i>P. ostreatus</i> mushrooms, known for their potent antioxidant activity, are prone to spoilage shortly after harvest, making preservation methods necessary. Various drying methods were evaluated to determine their effects on physicochemical characteristics, antioxidant properties, and ergothioneine content. Mushrooms were subjected to freeze-drying (FD), hot-air-drying (HAD), and microwave-vacuum-drying (MVD). The rehydration rate, color, and microstructural characteristics of extracts from fresh and dried <i>P. ostreatus</i> mushrooms were evaluated. Additionally, the total soluble phenolic content and antioxidant activity were assessed using DPPH and ORAC assays, along with the determination of ergothioneine content. FD and HAD at 40 °C showed the best results regarding the physicochemical characteristics. In terms of total soluble phenolic content, antioxidant activity, and ergothioneine content, the mushrooms dried using HAD at 40 °C showed the best retention of bioactive compounds. Among the evaluated methods, HAD at 40 °C proved to be a suitable alternative for processing <i>P. ostreatus</i>. |
| format | Article |
| id | doaj-art-8486b3ca577c4a04b9bec510212fc814 |
| institution | OA Journals |
| issn | 2076-3921 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj-art-8486b3ca577c4a04b9bec510212fc8142025-08-20T02:00:56ZengMDPI AGAntioxidants2076-39212024-12-011312158110.3390/antiox13121581Optimization 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)Marcelo Villalobos-Pezos0Ociel Muñoz-Fariña1Kong Shun Ah-Hen2María Fernanda Garrido-Figueroa3Olga García-Figueroa4Alexandra González-Esparza5Luisbel González-Pérez de Medina6José Miguel Bastías-Montes7Faculty of Agricultural and Food Sciences, Graduate School, Austral University of Chile (UACh), Valdivia 509000, ChileInstitute of Food Sciences and Technology, Austral University of Chile (UACh), Valdivia 509000, ChileInstitute of Food Sciences and Technology, Austral University of Chile (UACh), Valdivia 509000, ChileInstitute of Food Sciences and Technology, Austral University of Chile (UACh), Valdivia 509000, ChileInstitute of Food Sciences and Technology, Austral University of Chile (UACh), Valdivia 509000, ChileInstitute of Food Sciences and Technology, Austral University of Chile (UACh), Valdivia 509000, ChileLaboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering, University of Concepción (UdeC), Concepción 4030000, ChileDepartment of Food Engineering, University of Bío-Bío, Chillán 3780000, ChileEdible 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 ergothioneine. <i>P. ostreatus</i> mushrooms, known for their potent antioxidant activity, are prone to spoilage shortly after harvest, making preservation methods necessary. Various drying methods were evaluated to determine their effects on physicochemical characteristics, antioxidant properties, and ergothioneine content. Mushrooms were subjected to freeze-drying (FD), hot-air-drying (HAD), and microwave-vacuum-drying (MVD). The rehydration rate, color, and microstructural characteristics of extracts from fresh and dried <i>P. ostreatus</i> mushrooms were evaluated. Additionally, the total soluble phenolic content and antioxidant activity were assessed using DPPH and ORAC assays, along with the determination of ergothioneine content. FD and HAD at 40 °C showed the best results regarding the physicochemical characteristics. In terms of total soluble phenolic content, antioxidant activity, and ergothioneine content, the mushrooms dried using HAD at 40 °C showed the best retention of bioactive compounds. Among the evaluated methods, HAD at 40 °C proved to be a suitable alternative for processing <i>P. ostreatus</i>.https://www.mdpi.com/2076-3921/13/12/1581edible mushroomdrying treatmentsultrasonic-assisted extractionphenolic compoundsantioxidant activityergothioneine |
| spellingShingle | 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 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) Antioxidants edible mushroom drying treatments ultrasonic-assisted extraction phenolic compounds antioxidant activity ergothioneine |
| title | 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) |
| title_full | 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) |
| title_fullStr | 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) |
| title_full_unstemmed | 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) |
| title_short | 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) |
| title_sort | 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 |
| topic | edible mushroom drying treatments ultrasonic-assisted extraction phenolic compounds antioxidant activity ergothioneine |
| url | https://www.mdpi.com/2076-3921/13/12/1581 |
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