Table 2.

Effect of boiling (different durations) on the antioxidant values in five edible mushrooms

Mushrooms (duration of cooking)	Antioxidant activity						Antioxidant compounds
	FRAP (µmol Fe2+/100 g FW)	∆* (%)	TEAC (µmol trolox/100 g FW)	∆* (%)	DPPH (%)	∆* (%)	WPC (mg GAE/100 g FW)	∆* (%)	Total flavonoid (mg Qct/100 g FW)	∆* (%)	Ascorbic acid (mg ascorbate/100 g FW)	∆* (%)
P. ostreatus
1.5 min	11.0 ± 0.0		56.0 ± 4.0		30.0 ± 3.0		9.8 ± 0.0b	− 12	4.2 ± 0.2c	500	0.2 ± 0.1
3.0 min	10.0 ± 0.0a	− 9	42.0 ± 4.0		28.9 ± 3.2		7.9 ± 0.3c	− 29	2.5 ± 0.4c	257	0.1 ± 0.1
4.5 min	16.0 ± 0.0c	45	48.0 ± 6.0		30.0 ± 3.0		8.6 ± 0.5c	− 23	2.1 ± 0.1a	200	0.1 ± 0.1
6.0 min	17.0 ± 0.0c	55	42.0 ± 5.0		28.9 ± 3.2		8.4 ± 0.6c	− 24	1.8 ± 0.5		0.1 ± 0.1
A. bisporus
1.5 min	165.0 ± 1.0c	− 44	98.0 ± 0.0		82.9 ± 0.6		22.5 ± 0.7c	− 10	12.2 ± 2.8b	− 40	0.6 ± 0.5b	− 67
3.0 min	141.0 ± 12.0c	− 52	93.0 ± 4.0		82.6 ± 0.9		23.2 ± 0.5b	− 7	11.3 ± 2.7b	− 44	0.6 ± 0.4b	− 67
4.5 min	161.0 ± 3.0c	− 45	94.0 ± 4.0		80.4 ± 3.6		23.8 ± 0.1		10.7 ± 0.7b	− 47	0.9 ± 0.2
6.0 min	154.0 ± 3.0c	− 48	92.0 ± 5.0		82.3 ± 1.2		23.8 ± 0.6		9.8 ± 0.4c	− 51	1.0 ± 0.4
F. velutipes
1.5 min	17.0 ± 1.0c	− 67	55.0 ± 4.0		36.9 ± 3.3c	− 33	15.6 ± 0.4b	− 12	4.9 ± 2.2		0.1 ± 0.1c	− 92
3.0 min	15.0 ± 1.0c	− 71	44.0 ± 6.0		30.9 ± 3.9c	− 44	14.8 ± 0.4c	− 16	4.0 ± 2.4a	− 63	0.3 ± 0.0c	− 75
4.5 min	20.0 ± 1.0c	− 61	42.0 ± 8.0		33.0 ± 3.8c	− 40	12.5 ± 0.3c	− 29	2.9 ± 2.2a	− 73	1.0 ± 0.1
6.0 min	10.0 ± 1.0c	− 80	41.0 ± 8.0		31.2 ± 2.1c	− 43	13.1 ± 0.2c	− 26	2.9 ± 2.6a	− 73	0.4 ± 0.1c	− 67
P. eryngii
1.5 min	8.0 ± 1.0c	− 27	58.0 ± 7.0a	− 24	28.9 ± 1.0b	− 29	11.8 ± 0.3c	− 29	2.4 ± 0.4c	167	0.3 ± 0.1
3.0 min	13.0 ± 1.0		62.0 ± 5.0		37.3 ± 2.6		12.0 ± 0.0c	− 28	1.7 ± 0.5		0.3 ± 0.1
4.5 min	14.0 ± 1.0b	27	69.0 ± 4.0		35.0 ± 1.5		9.1 ± 0.2c	− 45	3.3 ± 0.4c	267	0.4 ± 0.0c	100
6.0 min	12.0 ± 1.0		72.0 ± 7.0		36.2 ± 2.9		10.9 ± 0.5c	− 34	3.0 ± 0.4c	233	0.4 ± 0.1a	100
L. edodes
1.5 min	75.0 ± 1.0c	− 64	81.0 ± 5.0		66.5 ± 0.4c	− 21	17.6 ± 0.5c	− 29	4.6 ± 1.3		1.5 ± 0.1c	275
3.0 min	44.0 ± 1.0c	− 79	77.0 ± 10.0		54.3 ± 1.3c	− 35	9.7 ± 0.2c	− 61	6.0 ± 2.0		1.1 ± 0.1a	175
4.5 min	42.0 ± 1.0c	− 80	76.0 ± 8.0a	− 23	53.1 ± 1.6c	− 37	10.6 ± 0.3c	− 57	4.8 ± 2.2		1.1 ± 0.0a	175
6.0 min	64.0 ± 2.0c	− 69	80.0 ± 8.0		60.0 ± 1.5c	− 29	14.3 ± 0.4c	− 42	8.3 ± 1.4		1.3 ± 0.1b	225

Values represent mean ± standard deviations (SD) of three independent determinations. Values within the same column followed by superscript letters ‘a’ (p < 0.05), ‘b’ (p < 0.01) and ‘c’ (p < 0.001) show statistical differences from the control group in Table 1

∆* Significant variation of cooked sample when compared to the respective uncooked sample