Nasarudin, Nur-Amirah Izzah and Azilah, Abdul-Malek and Yazid, Nurulain Syuhada Mohamad and Sukor, Rashidah and Raman, Jegadeesh and Raseetha, Siva (2024) Influence of Drying Temperatures on Color Variation, Phenolic Compounds, and Multi-Elemental Composition of Some Culinary-Medicinal Mushrooms. International Journal of Medicinal Mushrooms, 26 (6). pp. 69-80. ISSN 1521-9437,
Full text not available from this repository.Abstract
Although mushrooms are widely used for nutraceutical purposes, post -harvest storage is extremely crucial to avoid degradation and quality reduction in fresh mushrooms. Drying treatments are commonly applied in the mushroom industry to extend shelf life. Drying may cause instability of food quality and antioxidant parameters due to unsuitable drying temperatures. Therefore, in this research a common set of temperatures typically used by mushroom growers was applied (50 degrees C, 60 degrees C, 70 degrees C) to Ganoderma lucidum, Lignosus rhinocerus, Auricularia auricula-judae, and Schizophyllum commune to analyze color changes and concentration of elements and phenolic compounds. Mushrooms were chosen based on commonly cultivated species among growers. L. rhinocerus dried at 70 degrees C indicated significantly lower L* (78.90) compared to control (89.94). Element retention in each sample differed depending on the species. The amount of calcium was significantly higher in L. rhinocerus (11,893 mg/kg) and A. auricula-judae (10,941.81 mg/kg) when dried at 60 degrees C. Drying at 70 degrees C resulted in significantly higher magnesium for Sch. commune (13,054.38 mg/kg) and A. auricula-judae (80,56.92 mg/kg). Higher levels of iron and manganese were observed in Sch. commune dried at 70 degrees C (216.54 and 10.02 mg/kg, respectively). Gallic acid had significantly higher retention at 50 degrees C for A. auricula-judae and G. lucidum. Meanwhile, L. rhinocerus and Sch. commune showed significantly higher gallic acid at 60 degrees C. It is evident from these results that temperature does affect the food quality and elemental parameters during the drying process for each mushroom.
| Item Type: | Article |
|---|---|
| Funders: | Universiti Teknologi MARA, Malaysia (600-RMC/GPK 5/3 (229/2020)) |
| Uncontrolled Keywords: | Ganoderma lucidum; Lignosus rhinocerus; Auricularia auricula-judae; Schizophyllum commune drying temperature; polyphenolic compounds; multi-elemental analysis; medicinal mushrooms; edible mushrooms |
| Subjects: | Q Science > QH Natural history S Agriculture > SB Plant culture |
| Divisions: | Faculty of Science > Institute of Biological Sciences |
| Depositing User: | Ms. Juhaida Abd Rahim |
| Date Deposited: | 13 Nov 2024 09:09 |
| Last Modified: | 13 Nov 2024 09:09 |
| URI: | http://eprints.um.edu.my/id/eprint/45884 |
Actions (login required)
 |
View Item |
