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. 2022 Sep 5;11(17):2713. doi: 10.3390/foods11172713

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Effects of different processing methods on antioxidant activity of Lentinus edodes. (A): DPPH-scavenging activity in three kinds of Lentinula edodes with different cooking. DPPH-radical-scavenging effect of Vc: 95.23% ± 1.44% with 1 mg/mL. (B): Reducing power in three kinds of Lentinula edodes with different cooking methods. Reducing power of Vc: 1.09 ± 0.04 with 1 mg/mL. All data are the average of three experiments. A–C: significant difference (p < 0.05) in three kinds of L. edodes under the same cooking methods; a–c: significant difference (p < 0.05) in different processing methods. ANOVA and Duncan test were used to analyze the significant difference among samples from different cooking methods.