Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus

Summary This study evaluated the effect of different cooking methods (microwaving, boiling, steaming and stir‐frying) on the phenolic acids and antioxidant activity in Hericium erinaceus (HE). The total phenolic content (TPC) of HE decreased after cooking and was in the order of dried (control) >...

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Bibliographic Details
Published in:International journal of food science & technology 2021-11, Vol.56 (11), p.5639-5646
Main Authors: Chang, Kian Aun, Kow, Han Ni, Tan, Tzia‐E, Tan, Kiat Liang, Chew, Lye Yee, Neo, Yun Ping, Sabaratnam, Vikineswary
Format: Article
Language:English
Subjects:
Acids
Antioxidant activity
Antioxidants
Aroma
Cooking
cooking method
Flavor
Flavors
Frying
Gallic acid
Hericium erinaceus
lion mane’s mushroom
phenolic acid
Phenolic acids
Phenols
Sensory evaluation
Sensory properties
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Summary:Summary This study evaluated the effect of different cooking methods (microwaving, boiling, steaming and stir‐frying) on the phenolic acids and antioxidant activity in Hericium erinaceus (HE). The total phenolic content (TPC) of HE decreased after cooking and was in the order of dried (control) > stir‐fried > microwaved > steamed > boiled. An increase in antioxidant activity was found in all cooked HE, albeit statistically insignificant (P > 0.05). Gallic acid was reported to be the dominant phenolic acid found in HE extracts in the range of 3.03–49.41 μg g−1 dry weight. Low negative correlations were observed between 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and TPC as well as DPPH and gallic acid profile. Sensory data revealed that stir‐fried HE received the most favourable response in colour, texture, aroma and flavour attributes. Overall, this study suggested that the method of stir‐frying could be used to prepare HE for better retention of gallic acid and antioxidant activity with acceptable sensory characteristics. This study evaluated the effect of different cooking methods (microwaving, boiling, steaming, and stir‐frying) on the phenolic acids and antioxidant activity in Hericium erinaceus (also known as Lion’s Mane mushroom). The method of stir‐frying could be used to prepare Hericium erinaceus for better retention of polyphenols and antioxidant activities with acceptable sensory characteristics.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15158