Chang, Kian Aun and Kow, Han Ni and Tan, Tzia-E and Tan, Kiat Liang and Chew, Lye Yee and Neo, Yun Ping and Sabaratnam, Vikineswary (2021) Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus. International Journal of Food Science & Technology, 56 (11, SI). pp. 5639-5646. ISSN 0950-5423, DOI https://doi.org/10.1111/ijfs.15158.
Full text not available from this repository.Abstract
This study evaluated the effect of different cooking methods (microwaving, boiling, steaming and stir-frying) on the phenolic acids and antioxidant activity in Hericium erinaceus (HE). The total phenolic content (TPC) of HE decreased after cooking and was in the order of dried (control) > stir-fried > microwaved > steamed > boiled. An increase in antioxidant activity was found in all cooked HE, albeit statistically insignificant (P > 0.05). Gallic acid was reported to be the dominant phenolic acid found in HE extracts in the range of 3.03-49.41 mu g g(-1) dry weight. Low negative correlations were observed between 2,2-diphenyl-1-picrylhydrazyl (DPPH) and TPC as well as DPPH and gallic acid profile. Sensory data revealed that stir-fried HE received the most favourable response in colour, texture, aroma and flavour attributes. Overall, this study suggested that the method of stir-frying could be used to prepare HE for better retention of gallic acid and antioxidant activity with acceptable sensory characteristics.
| Item Type: | Article |
|---|---|
| Funders: | Taylor's Research Grant Scheme (TRGS/ERFS/1/2015/SBS/008) |
| Uncontrolled Keywords: | Antioxidant activity; Cooking method; Hericium erinaceus; Lion mane's mushroom; Phenolic acid; Sensory evaluation |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Science |
| Depositing User: | Ms Zaharah Ramly |
| Date Deposited: | 28 Mar 2022 06:52 |
| Last Modified: | 28 Mar 2022 06:52 |
| URI: | http://eprints.um.edu.my/id/eprint/28597 |
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