مقاله ۲۰۱۳: مطالعه پارامتر های شیمیایی و خصوصیات آنتی اکسیدانتی پایه ها و کلاهک های قارچ شی تاکه خشک شده با روش های مختلف

Comparative studies on chemical parameters and antioxidant properties of stipes and caps of mushroom shiitake as affected by different drying methods

Abstract

Background

Shiitake, the second cultivated mushroom, is famous for its high nutritional value and medicinal properties. In this study, some of the chemical parameters and antioxidant properties of caps and stipes of shiitake dried by different methods (freeze drying, shade drying and hot air drying) were comparatively investigated with spectrophtotometric assays, high performance liquid chromatography (HPLC), 1,1’-diphenyl-2-picrylhydrazyl (DPPH) assay, ferric reducing power assay and lipid peroxidation inhibition assay, respectively.

Results

The results showed that the contents of amino acids, neutral sugar and total phenolics in stipes were higher than those of caps of shiitake, while the caps showed advantages in terms of the contents of protein and eritadenine. The chemical parameters and antioxidant activities of shiitake were significantly affected by the drying methods.

Conclusion

The contents of total phenolics, amino acids and neutral sugar in stipes were higher than those of caps of shiitake, which suggested that stipes were more nutritional than caps in some content. The hot air condition at 50°C was good for the high contents of total phenolics, amino acids, uronic acid, neutral sugar and antioxidant activities that could be useful for the application of shiitake and related production in food industry.

http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6151/abstract