. 2012 Sep 5;51(11):3362–3368. doi: 10.1007/s13197-012-0827-4

Table 3.

Effect of different cooking methods on antioxidant activities of Boletus mushroom

Cooking methods	Raw	Steaming	Pressure-cooking	Microwaving	Frying	Boiling
IC₅₀ of scavenging OH· activity (μg/mL)
B. aereus	200.8 ± 6.53^d	450.6 ± 4.76^c	586.4 ± 5.69^a	387.3 ± 5.22^b	410.2 ± 4.63^b	599.5 ± 7.31^a
B. badius	302.3 ± 5.75^b	318.9 ± 5.11^b	311.4 ± 6.18^b	310.5 ± 5.25^b	307.9 ± 6.33^b	421.3 ± 5.81^a
B. edulis	102.3 ± 5.20^c	105.8 ± 2.75^c	102.0 ± 3.26^c	98.6 ± 3.08^c	410.3 ± 3.44^a	305.9 ± 3.45^b
B. pinophilus	520.4 ± 5.56^b	512.6 ± 6.02^b	421.3 ± 4.60^c	509.5 ± 5.68^b	386.1 ± 5.01^c	645.8 ± 5.84^a
EC₅₀ of reducing power (μg/mL)
B. aereus	49.3 ± 1.38^b	98.8 ± 2.76^a	100. 8 ± 2.03^a	89.7 ± 2.47^a	99.7 ± 2.03^a	122.3 ± 2.33^a
B. badius	114.8 ± 3.14^c	123.2 ± 3.06^b	129.7 ± 3.00^b	98.4 ± 2.92^d	128.4 ± 2.2^c	187.1 ± 3.8^a
B. edulis	41.9 ± 1.43^c	78.0 ± 2.46^a	74.9 ± 3.07^a	76.9 ± 2.21^a	75.9 ± 2.43^b	75.6 ± 2.11^a
B. pinophilus	66.5 ± 2.10^a	58.7 ± 2.78^b	49.7 ± 1.89^c	63.4 ± 3.07^ab	60.9 ± 1.47^b	70.7 ± 2.27^a
IC₅₀ of scavenging DPPH· activity (μg/mL)
B. aereus	135.4 ± 4.67^b	139. 8 ± 3.02^a	144.3 ± 4.00^a	137.9 ± 5.17^a	145.3 ± 4.13^b	147.1 ± 5.22^a
B. badius	120.7 ± 5.01^b	125.0 ± 5.02^b	137.4 ± 3.38^c	106.8 ± 4.11^a	134.2 ± 3.02^c	222.8 ± 5.84^a
B. edulis	91.0 ± 2.68^b	97.4 ± 2.78^b	106.2 ± 3.89^a	97.3 ± 3.12^b	101.7 ± 4.67^a	93.2 ± 3.02^b
B. pinophilus	102.8 ± 3.08^a	98.9 ± 4.14^a	66.0 ± 2.11^c	80.5 ± 3.02^b	64.9 ± 2.32^c	108.3 ± 2.37^a

Values not sharing a common letter are significantly different at p < 0.05

OH: Hydroxyl radical; DPPH·: 1, 1-diphenyl-2-picrylhydrazyl radicals