Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 15, Issue 5, Pages 547-552Publisher
JAPANESE SOC FOOD SCI & TECHNOLOGY
DOI: 10.3136/fstr.15.547
Keywords
Lentinus edodes; antioxidant activity; phenolics; DPPH; freeze-drying
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This work studies the effect of four drying methods, microwave-, oven-, freeze- and sun-drying on the parameters of antioxidant properties for Shiitake (Lentinus edodes): total phenolic content, total antioxidant capacity and DPPH scavenging activity. Freeze-drying Shiitake showed the highest activities in above three parameters. In addition, the optimum extraction condition (90 degrees C, 40% ethanol and I h) of Shiitake was determined with orthogonal array design matrix using the total phenolic content as an indication. The results may be an economically interesting phytochemical source for the nutraceutical and functional food market.
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