Influence of drying temperatures on color variation, phenolic compounds, and multi-elemental composition of some culinary-medicinal mushrooms
Although mushrooms are widely used for nutraceutical purposes, post-harvest storage is extremely crucial to avoid degradation and quality reduction in fresh mushrooms. Drying treatments are commonly applied in the mushroom industry to extend shelf life. Drying may cause instability of food quality a...
| Main Authors: | , , , , , |
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| Format: | Article |
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Begell House
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115753/ |
| _version_ | 1848866854719717376 |
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| author | Nasarudin, Nur-Amirah Izzah Azilah, Abdul-Malek Yazid, Nurulain Syuhada Mohamad Sukor, Rashidah Raman, Jegadeesh Raseetha, Siva |
| author_facet | Nasarudin, Nur-Amirah Izzah Azilah, Abdul-Malek Yazid, Nurulain Syuhada Mohamad Sukor, Rashidah Raman, Jegadeesh Raseetha, Siva |
| author_sort | Nasarudin, Nur-Amirah Izzah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Although mushrooms are widely used for nutraceutical purposes, post-harvest storage is extremely crucial to avoid degradation and quality reduction in fresh mushrooms. Drying treatments are commonly applied in the mushroom industry to extend shelf life. Drying may cause instability of food quality and antioxidant parameters due to unsuitable drying temperatures. Therefore, in this research a common set of temperatures typically used by mushroom growers was applied (50°C, 60°C, 70°C) to Ganoderma lucidum, Lignosus rhinocerus, Auricularia auricula-judae, and Schizophyllum commune to analyze color changes and concentration of elements and phenolic compounds. Mushrooms were chosen based on commonly cultivated species among growers. L. rhinocerus dried at 70°C indicated significantly lower L* (78.90) compared to control (89.94). Element retention in each sample differed depending on the species. The amount of calcium was significantly higher in L. rhinocerus (11,893 mg/kg) and A. auricula-judae (10,941.81 mg/kg) when dried at 60°C. Drying at 70°C resulted in significantly higher magnesium for Sch. commune (13,054.38 mg/kg) and A. auricula-judae (80,56.92 mg/kg). Higher levels of iron and manganese were observed in Sch. commune dried at 70°C (216.54 and 10.02 mg/kg, respectively). Gallic acid had significantly higher retention at 50°C for A. auricula-judae and G. lucidum. Meanwhile, L. rhinocerus and Sch. commune showed significantly higher gallic acid at 60°C. It is evident from these results that temperature does affect the food quality and elemental parameters during the drying process for each mushroom. |
| first_indexed | 2025-11-15T14:27:13Z |
| format | Article |
| id | upm-115753 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:27:13Z |
| publishDate | 2024 |
| publisher | Begell House |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1157532025-03-11T07:36:46Z http://psasir.upm.edu.my/id/eprint/115753/ Influence of drying temperatures on color variation, phenolic compounds, and multi-elemental composition of some culinary-medicinal mushrooms Nasarudin, Nur-Amirah Izzah Azilah, Abdul-Malek Yazid, Nurulain Syuhada Mohamad Sukor, Rashidah Raman, Jegadeesh Raseetha, Siva Although mushrooms are widely used for nutraceutical purposes, post-harvest storage is extremely crucial to avoid degradation and quality reduction in fresh mushrooms. Drying treatments are commonly applied in the mushroom industry to extend shelf life. Drying may cause instability of food quality and antioxidant parameters due to unsuitable drying temperatures. Therefore, in this research a common set of temperatures typically used by mushroom growers was applied (50°C, 60°C, 70°C) to Ganoderma lucidum, Lignosus rhinocerus, Auricularia auricula-judae, and Schizophyllum commune to analyze color changes and concentration of elements and phenolic compounds. Mushrooms were chosen based on commonly cultivated species among growers. L. rhinocerus dried at 70°C indicated significantly lower L* (78.90) compared to control (89.94). Element retention in each sample differed depending on the species. The amount of calcium was significantly higher in L. rhinocerus (11,893 mg/kg) and A. auricula-judae (10,941.81 mg/kg) when dried at 60°C. Drying at 70°C resulted in significantly higher magnesium for Sch. commune (13,054.38 mg/kg) and A. auricula-judae (80,56.92 mg/kg). Higher levels of iron and manganese were observed in Sch. commune dried at 70°C (216.54 and 10.02 mg/kg, respectively). Gallic acid had significantly higher retention at 50°C for A. auricula-judae and G. lucidum. Meanwhile, L. rhinocerus and Sch. commune showed significantly higher gallic acid at 60°C. It is evident from these results that temperature does affect the food quality and elemental parameters during the drying process for each mushroom. Begell House 2024 Article PeerReviewed Nasarudin, Nur-Amirah Izzah and Azilah, Abdul-Malek and Yazid, Nurulain Syuhada Mohamad and Sukor, Rashidah and Raman, Jegadeesh and Raseetha, Siva (2024) Influence of drying temperatures on color variation, phenolic compounds, and multi-elemental composition of some culinary-medicinal mushrooms. International Journal of Medicinal Mushrooms, 26 (6). pp. 69-80. ISSN 1521-9437 https://www.dl.begellhouse.com/journals/708ae68d64b17c52,44d4ab3a3e65598e,3711ed7d42d94d3b.html 10.1615/intjmedmushrooms.2024053564 |
| spellingShingle | Nasarudin, Nur-Amirah Izzah Azilah, Abdul-Malek Yazid, Nurulain Syuhada Mohamad Sukor, Rashidah Raman, Jegadeesh Raseetha, Siva Influence of drying temperatures on color variation, phenolic compounds, and multi-elemental composition of some culinary-medicinal mushrooms |
| title | Influence of drying temperatures on color variation, phenolic compounds, and multi-elemental composition of some culinary-medicinal mushrooms |
| title_full | Influence of drying temperatures on color variation, phenolic compounds, and multi-elemental composition of some culinary-medicinal mushrooms |
| title_fullStr | Influence of drying temperatures on color variation, phenolic compounds, and multi-elemental composition of some culinary-medicinal mushrooms |
| title_full_unstemmed | Influence of drying temperatures on color variation, phenolic compounds, and multi-elemental composition of some culinary-medicinal mushrooms |
| title_short | Influence of drying temperatures on color variation, phenolic compounds, and multi-elemental composition of some culinary-medicinal mushrooms |
| title_sort | influence of drying temperatures on color variation, phenolic compounds, and multi-elemental composition of some culinary-medicinal mushrooms |
| url | http://psasir.upm.edu.my/id/eprint/115753/ http://psasir.upm.edu.my/id/eprint/115753/ http://psasir.upm.edu.my/id/eprint/115753/ |