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Effects of Heat Treatment on Free Radical Scavenging Capacities and Phenolic Compounds in Tylopilus alboater Wild Edible Mushrooms


Paper Type 
 Contributed Paper
Title 
 Effects of Heat Treatment on Free Radical Scavenging Capacities and Phenolic Compounds in Tylopilus alboater Wild Edible Mushrooms
Author 
 Nipaporn Sengkhamparn* and Nutchanat Phonkerd
Email 
 nipaporn.s@nkc.kku.ac.th
Abstract:
 The bitter mushrooms (Tylopilus alboater) are generally found in eucalyptus forest in the northeastern part of Thailand.  It contains a bitter taste and need to be heated by boiling and steaming in order to reduce the bitterness.  Therefore, this research is to focus on the effects of heat treatment on antioxidant compounds, total polyphenolic compounds and flavonoids, along with radical scavenging activity of the mushroom.  In addition, proximate analysis was also investigated.  The results showed that the proximate chemical compositions of dried bitter mushroom (100 g) contained 20.63–21.60 g of crude protein, 0.91–1.00 g of crude fat, 16.23–17.99 g of fiber and 6.62–6.98 g crude ash.  Moreover, it contained 1.65 g of beta glucan/100 g dried mushroom.  The fresh bitter mushrooms (100 g) included 20.83 mg of GAE/100 g mushroom and 28.19 mg of cathechin/100 g of mushrooms.  After boiled the mushroom at 15 and 30 min, the total polyphenolic and flavonoid contents were obviously decreased due to leaching process whereas the contents of steamed mushroom were slightly reduced.  However, the DPPH radical scavenging activity of heated mushrooms was higher than fresh mushrooms.  The boiled mushrooms exhibited the highest activity.  These suggested that the boiling method was a better way to get more benefits from bitter mushroom rather than steaming.

Start & End Page 
 1241 - 1249
Received Date 
 2013-03-29
Revised Date 
Accepted Date 
 2013-05-30
Full Text 
   Download
Keyword 
 Tylopilus alboater, mushroom, beta glucan, total phenol, flavonoid, DPPH radical scavenging
Volume 
 Vol.41 No.5/2 (OCTOBER 2014)
DOI 
Citation 
 Sengkhamparn* N. and Phonkerd N., Effects of Heat Treatment on Free Radical Scavenging Capacities and Phenolic Compounds in Tylopilus alboater Wild Edible Mushrooms, Chiang Mai Journal of Science, 2014; 41(5/2): 1241-1249.
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