Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus
Document Type
Article
Publication Date
11-1-2021
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 mu g 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
Divisions
Science
Funders
Taylor's Research Grant Scheme (TRGS/ERFS/1/2015/SBS/008)
Publication Title
International Journal of Food Science & Technology
Volume
56
Issue
11, SI
Publisher
Wiley
Publisher Location
111 RIVER ST, HOBOKEN 07030-5774, NJ USA