Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Notes
Effects of Different Drying Methods and Extraction Condition on Antioxidant Properties of Shiitake (Lentinus edodes)
Zuofa ZHANGGuoying LVHuijuan PANYongzhi WULeifa FAN
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JOURNAL FREE ACCESS

2009 Volume 15 Issue 5 Pages 547-552

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Abstract

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°C, 40% ethanol and 1 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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© 2009 by Japanese Society for Food Science and Technology
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