Table 5.
Effect of pressure cooking (15 min) on the antioxidant values in five edible mushrooms
| Mushrooms | 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 | 21.0 ± 0.0c | 91 | 26.0 ± 3.0a | − 48 | 31.2 ± 2.8 | 7.6 ± 0.4c | − 32 | 1.6 ± 0.4 | 0.3 ± 0.0b | 200 | ||
| A. bisporus | 93.0 ± 0.0c | − 68 | 84.0 ± 9.0 | 84.8 ± 1.4 | 17.6 ± 0.4c | − 30 | 12.7 ± 0.3a | − 37 | 0.1 ± 0.0c | − 95 | ||
| F. velutipes | 15.0 ± 0.0c | − 71 | 51.0 ± 2.0 | 34.9 ± 2.5c | − 37 | 14.7 ± 0.7c | − 17 | 3.9 ± 2.8a | − 64 | 0.1 ± 0.1c | − 92 | |
| P. eryngii | 21.0 ± 1.0c | 91 | 60.0 ± 5.0 | 34.1 ± 5.1 | 9.6 ± 0.3c | − 42 | 8.2 ± 0.9c | 811 | 0.2 ± 0.1 | |||
| L. edodes | 62.0 ± 1.0c | − 70 | 37.0 ± 10.0c | − 63 | 56.2 ± 2.7c | − 33 | 13.5 ± 0.4c | − 45 | 6.5 ± 2.0 | 1.9 ± 0.1c | 375 | |
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