The Effect of Drying Temperature on Bioactive Compounds and Antioxidant Activity of (Bull.) Gray and (Bull.) Pers

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2020 Mar 3

PMID 32116361

Citations 14

Authors

Monika Gasecka

Marek Siwulski

Zuzanna Magdziak

Sylwia Budzynska

Kinga Stuper-Szablewska

Przemyslaw Niedzielski

Miroslaw Mleczek

Affiliations

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Abstract

In the study the effect of drying temperature on phenolic and organic acid content, total phenolic content, ergosterol content, antioxidant activity and content of 40 elements in fruiting bodies of and was estimated. The analysis was performed for fresh fruiting bodies and those dried at 20, 40 and 70 °C. Drying resulted in changes in the profile of phenolic and organic acids. Drying generally resulted in losses of the content of total phenolics, ergosterol and antioxidant activity in both species. However, a reduction and an increase of phenolic acids and organic acids were observed. The greatest reduction of the compounds was generally observed at 70 °C. The greatest losses concerned organic acids (some single components and total) (even more than 90% of some compounds). The inhibition of free radicals decreased in the following order: fresh samples > air-dried samples > samples dried at 40 °C > samples dried at 70 °C. The drying temperature affected only selected element contents in fruiting bodies.

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