Effects of Various Hot-air Drying Methods on the Composition and Antioxidant Activity of Polyphenols in Mushrooms (Lentinus edodes)
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Abstract:
The effects of six hot-air drying methods on the content, composition, and antioxidant activity of polyphenols in mushrooms (Lentinus edodes) were studied. Phenols were analyzed qualitatively and quantitatively with the Folin-Ciocalteu method and HPLC, and their antioxidant activities were evaluated with chemical methods. The results showed that isothermal drying (ID) resulted in the highest free phenol content (2.69 mg GAE/g DW) and the lowest bound phenol content (0.19 mg GAE/g DW), whereas uniform intermittent drying resulted in the lowest free phenol content and relatively high bound phenol content. The free phenols mainly consisted of gallic acid, chlorogenic acid, caffeic acid, and quercetin, and the bound phenols mainly consisted of gallic acid and quercetin. Polyphenol content in mushrooms after drying with all methods had measurable levels of antioxidant activity. The ID group had the strongest DPPH? radical scavenging capacity, with IC50 values for free and bound phenols as 0.53 μg/mL and 0.06 μg/mL, respectively. The ID group free phenols also had the strongest ABTS＋? radical scavenging capacity, with an IC50 value of 3.32 μg/mL. No differences in ABTS＋? radical scavenging capacities by bound phenols were found among the groups. The reducing powers of the groups also showed no significant differences. In conclusion, the polyphenol content in mushrooms dried with various methods showed differences in content, composition, and antioxidant activity. Additionally, ID is a relatively ideal drying method for mushrooms.
