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Effect of domestic cooking methods on total phenolic content,antioxidant activity and sensory characteristics of Hericium erinaceus |
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| Authors: | Kian Aun Chang Han Ni Kow Tzia-E Tan Kiat Liang Tan Lye Yee Chew Yun Ping Neo Vikineswary Sabaratnam |
| Affiliation: | 1. School of Biosciences, Taylor’s University Lakeside Campus, No. 1, Jalan Taylor’s, 47500, Subang Jaya, Selangor Darul Ehsan, Malaysia
Contribution: ?Investigation (supporting), Project administration (supporting), Writing - review & editing (equal);2. School of Biosciences, Taylor’s University Lakeside Campus, No. 1, Jalan Taylor’s, 47500, Subang Jaya, Selangor Darul Ehsan, Malaysia Contribution: Formal analysis (equal), ?Investigation (equal), Project administration (equal), Writing - original draft (equal);3. School of Biosciences, Taylor’s University Lakeside Campus, No. 1, Jalan Taylor’s, 47500, Subang Jaya, Selangor Darul Ehsan, Malaysia Contribution: Formal analysis (equal), ?Investigation (equal), Project administration (equal);4. School of Biosciences, Taylor’s University Lakeside Campus, No. 1, Jalan Taylor’s, 47500, Subang Jaya, Selangor Darul Ehsan, Malaysia Contribution: Data curation (equal), Funding acquisition (supporting), Supervision (equal), Validation (equal);5. School of Biosciences, Taylor’s University Lakeside Campus, No. 1, Jalan Taylor’s, 47500, Subang Jaya, Selangor Darul Ehsan, Malaysia;6. Mushroom Research Centre, Institute of Biological Sciences, Faculty of Science, University of Malaya, Wilayah Persekutuan Kuala Lumpur, 50603 Malaysia Contribution: Conceptualization (equal), Resources (equal) |
| 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 μg 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. |
| Keywords: | Antioxidant activity cooking method Hericium erinaceus lion mane’s mushroom phenolic acid sensory evaluation |