Table 3.
Composition of phenolics found in dried shiitake mushroom at different aging temperatures.
| Phenolic Compound (µg/100 g db) |
Aging Condition | ||||
|---|---|---|---|---|---|
| Control | 50 °C | 60 °C | 70 °C | 80 °C | |
| Gallic acid | ND | ND | ND | ND | ND |
| Theobromine | 38.79 ± 5.46 c | 49.60 ± 0.85 b | 51.18 ± 4.35 b | 55.65 ± 1.56 b | 74.80 ± 0.11 a |
| Protocatechuic acid | ND | ND | ND | ND | ND |
| p-Hydroxybenzoic acid | 56.84 ± 2.76 a | 47.48 ± 3.44 b | 50.21 ± 1.78 b | 49.18 ± 1.95 b | 21.97 ± 0.39 c |
| Catechin | ND | ND | ND | ND | ND |
| Chlorogenic acid | 36.91 ± 0.14 a | 21.19 ± 5.28 b | 22.79 ± 1.09 b | 21.06 ± 0.68 b | 9.34 ± 0.78 c |
| Caffeine | ND | ND | ND | ND | ND |
| Vanillic acid | 50.87 ± 0.90 d | 62.70 ± 3.37 c | 73.05 ± 4.64 b | 90.15 ± 1.75 a | 65.72 ± 3.25 c |
| Caffeic acid | ND | ND | ND | ND | ND |
| Syringic acid | 8.70 ± 0.77 c | 10.04 ± 0.83 b | 11.14 ± 0.36 a | 11.55 ± 0.05 a | 8.34 ± 0.49 c |
| Epicatechin | ND | ND | ND | ND | ND |
| Vanillin | ND | ND | ND | ND | ND |
| p-Coumaric acid | ND | ND | ND | ND | ND |
| Ferulic acid | ND | ND | ND | ND | ND |
| Sinapic acid | ND | ND | ND | ND | ND |
| Rutin | ND | ND | ND | ND | ND |
| Myricetin | ND | ND | ND | ND | ND |
| Quercetin | ND | ND | ND | ND | ND |
| Trans-cinnamic acid | TR | 14.05 ± 1.05 a | 14.49 ± 1.94 a | 13.97 ± 0.11 a | 11.11 ± 0.14 b |
Data represented as mean ± SD of three replicates; a–d mean values within each row with different superscript letters were significantly different (p ≤ 0.05); ND = not detected; TR = trace amount; db = dry basis; control was the dried shiitake mushroom without aging.