Table 2.
Antioxidant properties of Shiitake mushroom roasted in different conditions.
| DPPH (%) | Total Phenol | Polyphenol | TEAC (mmol/L) | |||
|---|---|---|---|---|---|---|
| Free | Bound | Free | Bound | |||
| 80 °C | 83.74 ± 0.77 a | 0.38 ± 0.02 c | 1.28 ± 0.02 c | 0.62 ± 0.03 c | 2.13 ± 0.02 f | 4.03 ± 0.01 d |
| 100 °C | 76.29 ± 1.24 c | 0.42 ± 0.02 b | 1.09 ± 0.02 d | 0.70 ± 0.04 b | 2.80 ± 0.01 e | 4.60 ± 0.04 c |
| 120 °C | 78.87 ± 1.43 b | 0.43 ± 0.00 b | 0.98 ± 0.02 e | 0.70 ± 0.01 b | 3.62 ± 0.01 c | 4.78 ± 0.01 b |
| 140 °C | 82.32 ± 0.37 a | 0.52 ± 0.02 a | 1.31 ± 0.03 c | 0.81 ± 0.02 a | 4.23 ± 0.00 a | 4.89 ± 0.01 a |
| 160 °C | 82.64 ± 0.52 a | 0.51 ± 0.02 a | 1.54 ± 0.02 a | 0.81 ± 0.02 a | 3.86 ± 0.01 b | 3.15 ± 0.02 f |
| 180 °C | 50.66 ± 1.51 d | 0.39 ± 0.02 c | 1.42 ± 0.03 b | 0.62 ± 0.02 c | 2.93 ± 0.00 d | 3.43 ± 0.01 e |
Means in a column that does not share the same alphabetical letter represent significant difference at p < 0.05.