. 2014 Apr 9;52(5):3058–3064. doi: 10.1007/s13197-014-1332-8

Table 1.

Extraction efficiency, antioxidant activities and total phenolic content of mushroom under different cooking methods

Mushrooms/processing	Extraction efficiency		Antioxidant activities		Total phenolic content (mg GAE/150 g)
Mushrooms/processing	Lyophilized extract (g)	Percentage^a	TEAC (μmol TE/150 g)	DPPH (%) ^b	Total phenolic content (mg GAE/150 g)
Pleurotus citrinopileatus (Yellow oyster)
Raw	2.47	1.65	114.43 ± 5.48^a	18.95 ± 1.98^a	14.14 ± 0.25
Boiling	2.73	1.82	123.21 ± 3.62^a	18.80 ± 1.74^a	16.44 ± 0.34
Microwave	2.88	1.92	88.04 ± 1.47	10.55 ± 1.23^b	10.88 ± 0.18
Pressure cooked	2.38	1.59	64.08 ± 2.64	9.70 ± 2.67^b	8.88 ± 0.48
Pleurotus cystidiosus (Abalone mushroom)
Raw	3.89	2.59	102.27 ± 6.43	14.15 ± 0.94	9.02 ± 0.04^a
Boiling	3.72	2.48	34.32 ± 9.52^a	12.31 ± 0.70^b	10.97 ± 0.12
Microwave	3.43	2.29	37.91 ± 7.28^a	4.87 ± 0.79	7.62 ± 0.22
Pressure cooked	3.68	2.45	74.30 ± 0.20	14.38 ± 0.53	9.21 ± 0.08^a
Pleurotus eryngii (King oyster)
Raw	2.76	1.84	73.30 ± 5.50^ab	50.54 ± 2.36	12.35 ± 0.14
Boiling	2.78	1.85	53.72 ± 8.10^c	11.47 ± 1.72^a	7.91 ± 0.11
Microwave	2.89	1.93	85.98 ± 6.53^a	15.05 ± 0.59^ab	9.63 ± 0.30^a
Pressure cooked	2.96	1.97	59.70 ± 3.05^bc	18.81 ± 1.23^b	9.81 ± 0.19^a
Pleurotus flabellatus (Pink oyster)
Raw	2.68	1.79	138.77 ± 7.46	4.60 ± 0.49^a	12.10 ± 0.29^a
Boiling	2.81	1.87	85.37 ± 6.63^ab	3.21 ± 0.45^a	12.21 ± 0.05^a
Microwave	2.95	1.97	80.85 ± 5.22^a	6.50 ± 0.49	9.26 ± 0.10
Pressure cooked	2.99	1.99	99.08 ± 6.76^b	10.01 ± 0.91	11.06 ± 0.41
Pleurotus floridanus (White oyster)
Raw	2.91	1.94	139.15 ± 4.91	0.46 ± 0.00^ab	17.17 ± 0.34
Boiling	2.87	1.91	69.71 ± 6.29^ab	0.46 ± 0.00^a	11.29 ± 0.07
Microwave	2.98	1.99	65.80 ± 8.31^ac	1.45 ± 0.47^b	12.11 ± 0.26
Pressure cooked	2.69	1.79	59.29 ± 5.09^bc	6.65 ± 0.89	14.33 ± 0.13
Pleurotus pulmonarius (Grey oyster)
Raw	2.92	1.95	117.24 ± 2.45^a	6.72 ± 1.07^a	13.53 ± 0.30^a
Boiling	2.74	1.83	114.42 ± 1.33^a	16.56 ± 0.18^b	13.36 ± 0.13^a
Microwave	2.24	1.49	49.44 ± 4.72^b	14.43 ± 1.04^b	6.76 ± 0.02
Pressure cooked	2.89	1.93	45.40 ± 1.34^b	10.02 ± 2.11^a	12.49 ± 0.20

For each mushroom, values were expressed as mean ± SD and values within the same column followed by same letters are not significantly different (p > 0.05)

^aThe extraction efficiency percentage of lyophilized extract was calculated based on the amount of raw sample used (150.00 g)

^bfor DPPH assay, the IC₅₀ ascorbic standard is 18.94 μg/ml