Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage

Abstract

The research aimed to study the effect of hot-air drying on the properties of edible bolete mushroom (Phlebopus colossus (R. Heim) Singer). Fresh edible bolete contained an efficient antioxidant activity, showing a significant value of total phenolic content and radical scavenging activity and was high in protein and fiber with low fat content. The changes in physicochemical and antioxidative properties of edible bolete during hot-air drying at various temperature and time were studied. The phenolic content and antioxidative properties of edible bolete decreased with the temperature and drying time. At 60 °C for 5 h, the phenolic content and antioxidative properties of the dried edible bolete remained at 25% compared to the fresh mushroom. Moreover, there was no substantive change in the bacterial count of dried edible bolete with vacuum packing after six months at room temperature.

Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods

“…Fresh TBB samples contained a moisture content of 82.7 ± 2.0% on a wet-weight basis. Our results agreed with the findings of previous studies that found that the moisture content in fresh bolete mushrooms ranged from 70% to 93% depending upon the bolete species [ 43 , 44 , 45 , 46 , 47 ]. To extend the availability and shelf-life of TBB, a preservation method is recommended.…”

“…Our results are similar to those of previous studies that reported that the methanolic extract of ECM mushrooms, including boletes, revealed notable DPPH, ABTS, and FRAP activities [ 13 , 14 , 47 , 60 , 61 ]. The results indicate that different preservation methods affected the antioxidative activities of the samples.…”

“…Several edible ECM mushroom genera, namely, Amanita , Astraeus , Boletus , Cantharellus , Lactarius , Leccinum , Phlebopus , Russula , Tricholoma , Suillus, and Xerocomus , have been reported to contain higher amounts of secondary metabolites, which are indicative of multiple biological effects, including the antioxidant activity that can act according to different mechanisms of action for each mushroom species [ 12 , 13 , 14 , 47 , 56 , 60 ]. Thus, a single method cannot fully estimate the antioxidant capacity of these mushrooms.…”

Interactions of Phlebopus spongiosus with several soil fungi and antibacterial activity of its culture broth

“…portentosus and Ph. colosus, phenolic compounds were determined (Kaewnarin, Suwannarach, Kumla, & Lumyong, 2016;Liaotracoon & Liaotracoon, 2018). Therefore, exudates of Ph.…”

Phenolic compound and antioxidant activity of two slightly consumed wild mushrooms (Lentinus squarrosulus and Auricularia politrich) in three regions from center Ivory Coast

“…In recent decades, interest in fungi has jumped considerably due to their richness in phenolic compounds, tocopherols and carotenoids, considered to be the most responsible for antioxidant activity. In addition to antioxidant capacity, this diversity of biomolecular compounds in wild edible fungi is also responsible for other biological activities; namely, antibacterial, antifungal, anti-inflammatory, antitumor and antiviral properties (Aprotosoaie et al, 2017;Liaotrakoon and Liaotrakoon, 2018). These compounds can be involved in the protection against various diseases, due to their antioxidant potential (Silva et al, 2004).…”