Table 3.

Effect of microwave cooking (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	14.0 ± 1.0c	27	26.0 ± 7.0a	− 48	30.4 ± 2.9		11.5 ± 0.2		2.5 ± 0.5c	257	0.2 ± 0.0
3.0 min	18.0 ± 0.0c	64	45.0 ± 8.0		26.7 ± 4.0		10.1 ± 0.3		2.3 ± 0.3b	229	0.2 ± 0.1
4.5 min	21.0 ± 0.0c	91	34.0 ± 6.0		28.1 ± 3.2		8.6 ± 0.3c	− 23	2.1 ± 0.2b	200	0.2 ± 0.1
6.0 min	19.0 ± 0.0c	73	26.0 ± 3.0a	− 48	28.1 ± 2.9		7.1 ± 0.5c	− 36	1.4 ± 0.2		0.1 ± 0.0
A. bisporus
1.5 min	230.0 ± 5.0c	− 22	78.0 ± 4.0		82.1 ± 1.1		25.3 ± 0.0		14.3 ± 2.4		2.3 ± 0.2
3.0 min	179.0 ± 14.0c	− 39	65.0 ± 14.0b	− 29	82.1 ± 1.0		21.1 ± 0.6c	− 16	7.5 ± 1.0c	− 63	2.0 ± 0.3
4.5 min	161.0 ± 7.0c	− 45	87.0 ± 5.0		83.4 ± 1.4		22.3 ± 0.4c	− 11	6.1 ± 1.1c	− 70	0.8 ± 0.1
6.0 min	124.0 ± 9.0c	− 58	83.0 ± 3.0		79.3 ± 1.9a	− 5	22.2 ± 0.7c	− 11	4.3 ± 0.5c	− 79	0.6 ± 0.3b	− 67
F. velutipes
1.5 min	30.0 ± 1.0c	− 41	38.0 ± 15.0a	− 38	48.5 ± 1.0		15.9 ± 0.1a	− 10	7.3 ± 3.4		2.0 ± 0.1c	67
3.0 min	18.0 ± 1.0c	− 65	43.0 ± 3.0		41.5 ± 2.8c	− 25	15.2 ± 0.1c	− 14	5.1 ± 2.3		1.8 ± 0.1c	50
4.5 min	19.0 ± 1.0c	− 63	40.0 ± 4.0		34.1 ± 3.0c	− 38	17.0 ± 0.1		2.2 ± 1.7b	− 80	0.3 ± 0.1c	− 75
6.0 min	17.0 ± 1.0c	− 67	40.0 ± 7.0		32.9 ± 3.5c	− 40	15.3 ± 0.3c	− 14	2.6 ± 1.2b	− 76	0.3 ± 0.0c	− 75
P. eryngii
1.5 min	6.0 ± 1.0c	− 45	69.0 ± 0.0		32.7 ± 3.5		13.9 ± 0.1c	− 16	5.0 ± 0.8c	456	0.1 ± 0.0
3.0 min	7.0 ± 1.0c	− 36	71.0 ± 3.0		29.6 ± 3.4b	− 27	11.5 ± 0.4c	− 31	2.5 ± 0.5a	178	0.2 ± 0.1
4.5 min	6.0 ± 1.0c	− 45	38.0 ± 10.0c	− 50	32.4 ± 3.4		11.6 ± 0.1c	− 30	1.4 ± 0.5		0.3 ± 0.0
6.0 min	11.0 ± 1.0		39.0 ± 3.0c	− 49	32.0 ± 2.5a	− 21	9.2 ± 0.2c	− 45	1.4 ± 0.4		0.3 ± 0.0
L. edodes
1.5 min	198.0 ± 2.0c	− 5	96.0 ± 3.0		86.2 ± 0.5		18.2 ± 0.7c	− 26	1.8 ± 0.5b	− 75	3.5 ± 0.3c	775
3.0 min	154.0 ± 3.0c	− 26	85.0 ± 5.0		85.0 ± 1.6		14.9 ± 0.2c	− 40	1.9 ± 0.9b	− 74	2.6 ± 0.4c	550
4.5 min	44.0 ± 1.0c	− 79	63.0 ± 5.0c	− 36	48.4 ± 3.1c	− 42	10.7 ± 0.2c	− 57	2.4 ± 0.3a	− 67	1.0 ± 0.0
6.0 min	60.0 ± 1.0c	− 71	50.0 ± 7.0c	− 49	52.5 ± 2.0c	− 38	10.4 ± 0.1c	− 58	1.9 ± 0.6b	− 74	0.5 ± 0.0

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