Effects of Different Drying Methods and Extraction Condition on Antioxidant Properties of Shiitake (Lentinus edodes)

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.