Effect of Microwave-Convective Drying on Antioxidant Activity and Color of Oyster Mushroom (<i>Pleurotus ostreatus</i>)

This study aimed to evaluate the effect of cultivation conditions in the context of light on the retention of selected vitamins, minerals and polyphenols in the stem and cap of the oyster mushroom (Pleurotus ostreatus L.). Additionally, the effect of the retention of bioactive components on the antioxidant activity of mushroom extracts was evaluated, taking into account the morphological part. Oyster mushrooms grown in the light of 200 lux had higher riboflavin content compared to mushrooms exposed to the light of lower intensity. The thiamine content of the mushrooms dropped with decreasing light intensity during cultivation. The content of biologically active compounds was found to be equal in the stem and the cap. In the case of riboflavin, it was shown that its contents in cap fractions, irrespective of the cultivation method, was statistically significantly higher than in stems. The mineral composition of caps and stems differed from each other. No differences in Zn and Cu content between the morphological parts of the mushroom studied were found. However, it was shown that the stems, regardless of the type of light, contained less iron, magnesium and sodium. Thus, it was observed that limited light exposure caused an increase in the content of total polyphenolic compounds, which did not correlate with antioxidant activity. There was no effect of the light on the antioxidant activity of mushrooms. It was also shown that stem extracts had higher antioxidant activity compared to the extracts obtained from the caps. This findings point to the possibility and potentail of use both fraction of mushrooms in the new food products development.

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Determination of Optimal Extraction Time and Temperature by Response Surface Methodology to Obtain High-Level Antioxidant Activity in Culinary-Medicinal Oyster Mushroom, Pleurotus ostreatus (Jacq.:Fr.) P. Kumm. (Higher Basidiomycetes)

International Journal of Medicinal Mushrooms ◽

10.1615/intjmedmushr.v14.i6.70 ◽

2012 ◽

Vol 14 (6) ◽

pp. 593-602 ◽

Cited By ~ 1

Author(s):

Sze Mun Lim ◽

Hip Seng Yim

Keyword(s):

Antioxidant Activity ◽

Response Surface Methodology ◽

Response Surface ◽

Pleurotus Ostreatus ◽

Extraction Time ◽

Oyster Mushroom ◽

High Level

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Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus)

Journal of Food Science and Technology ◽

10.1007/s13197-013-1209-2 ◽

2013 ◽

Vol 52 (4) ◽

pp. 2013-2022 ◽

Cited By ~ 33

Author(s):

Mrittika Bhattacharya ◽

Prem Prakash Srivastav ◽

Hari Niwas Mishra

Keyword(s):

Thin Layer ◽

Pleurotus Ostreatus ◽

Oyster Mushroom ◽

Convective Drying

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Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

RECUBRIMIENTO COMESTIBLE CON BASE DE PIÑON MEXICANO (Jatropha curcas) SOBRE LA CALIDAD DE CHAYOTE MINIMAMENTE PROCESADO ◽

10.32854/agrop.vi.1662 ◽

2020 ◽

Vol 13 (9) ◽

Author(s):

María Lorena Luna-Guevara ◽

Teresita González-Sánchez ◽

Adriana Delgado-Alvarado ◽

María Elena Ramos-Cassellis ◽

José Guillermo Pérez-Luna ◽

...

Keyword(s):

Antioxidant Activity ◽

Rural Communities ◽

Antioxidant Properties ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Soluble Solids ◽

Convective Drying ◽

Tomato Fruits ◽

Solanum Lycopersicum L ◽

Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

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