Effects of Cooking Method on Physicochemical Properties and Antioxidant Activity of Lentinula Edodes Mushrooms

Chan, Wai Seng (2024) Effects of Cooking Method on Physicochemical Properties and Antioxidant Activity of Lentinula Edodes Mushrooms. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Shiitake (Lentinula edodes) mushroom is a fruiting body of edible fungus. Shiitake is well known for its high nutritional value which has high antioxidant effects and other health benefits to the human body. In this study, the shiitake mushrooms were tested with four types of cooking methods which included steaming, boiling, roasting, and frying. The effect of each cooking method on the shiitake mushrooms would be determined in physicochemical properties and the antioxidant activity. The colour, cooking loss, moisture content, total phenolic content, total flavonoid content, and antioxidant activity of the shiitake mushrooms were determined with different assays. Based on the results, the boiling method affected the colour change of shiitake mushroom the most, which was recorded as 36.61 ± 1.70. For the cooking loss, the roasting method recorded the highest percentage of cooking loss (32.38 ± 0.08 %), whereas the mushrooms from the other three cooking methods had a negative percentage of cooking loss. For the moisture content of fresh and cooked mushrooms, the shiitake mushrooms from the boiling method recorded the highest percentage of moisture content (93.53 ± 0.77 %). The reduction in phenolic content, flavonoid content, and antioxidant activity were shown based on the results. The shiitake mushrooms from frying recorded the lowest in both total phenolic content and total flavonoid content (15.74 ± 0.06 mg GAE/100 g and 10.90 ± 0.08 mg QE/ 100 g). The shiitake mushrooms from frying recorded the lowest Ascorbic Acid Equivalent (AAE) value in both DPPH assay and FRAP assay (1.0724 ± 0.0066 mg AAE/g and 0.9855 ± 0.0046 mg AAE/g). This showed that the frying cooking method had the highest impact on the antioxidant activity of shiitake mushrooms