Systematic Review: Heat Treatments on Phenolic Content, Antioxidant Activity, and Sensory Quality of Malaysian Mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.)

Abstract

Pleurotus spp. and Auricularia spp. are popular species consumed by the Malaysian community. Recently, due to increased awareness, both mushrooms are also being consumed for their bioactive compounds, ergothioneine, and antioxidant properties and has been used since earlier ages as therapeutic remedies. The bioactive compounds such as phenol, flavonoid and ergothioneine found in both Pleurotus and Auricularia mushrooms were explored. Differences in heat treatments (microwave, hot air drying, and solar drying) and cooking methods may affect the content of bioactive compounds and their properties. Similarly, sensory acceptance by consumers may be affected too. Antioxidant properties using DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical and FRAP (ferric reducing antioxidant power) assay of both raw and heat-treated mushrooms are included. Microwave drying retained color characteristics and bioactive compounds in both mushrooms. To add value to this review, a survey on the consumption pattern of Pleurotus and Auricularia species among Malaysians has been conducted online and concluded that Pleurotus species is the most considered species compared to Auricularia mushroom and almost half of the respondents were not aware that heat may deplete nutritional contents in mushroom despite agreeing both gave beneficial health in diets.

Research of the vacuum low-temperature frying process Pleurotus eryngii

“…And as a result of research by I. Izham et al (2022) it is stated that the optimal process variables for processing mushrooms were 110 minutes of hot air drying at 75°C. The highest desirability index of 0.648 was achieved.…”

Pleurotus ostreatus Mushroom: A Promising Feed Supplement in Poultry Farming

“…SMS encompasses bioactive compounds that exhibit gut stimulation effects, including polysaccharides, ergothioneine, and antioxidants [93,95]. Polysaccharides are recognized for their ability to enhance the growth of beneficial bacteria, and it is noteworthy that the primary contributor to anti-inflammatory properties is ergothioneine [96]. Additionally, antioxidants can protect against oxidative stress, a contributing factor to gut inflammation and various gastrointestinal disorders [93,97].…”

Overview of Pleurotus spp., edible fungi with various functional properties

“…Another amino acid of significance within the Pleurotus genus is ergothioneine which contains a thiol group. Its biological functions include displaying antioxidant activity (protecting the cells from oxidative/nitrosative stress) and preventing and treating atherosclerosis (Abidin et al, 2017;Izham et al, 2022).…”

“…Phenolic compounds have been reported in P. ostreatus, P. djamor, P. florida, P. citrinopileatus, and P. gigantues, in amounts of approximately 700 mg/100 g dry mass (Izham et al, 2022). Flavonoids, mainly catechin, quercetin, and chrysin, are the most abundant phenolic compounds in Pleurotus spp.…”

“…(Mohamed and Fargahaly, 2014). Furthermore, several phenolic acids-such as benzoic acid derivatives (protocatechuic, gallic, vanillic, and syringic acids) and cinnamic acid derivatives (caffeic and ferulic acids)-have been reported in P. djamor (Izham et al, 2022).…”