The effect of sous-vide cooking on the antioxidant properties of oyster mushroom (Pleurotus ostreatus L.)

G. Törős, J. Prokisch, F. Peles, Róbert Nagy, János Nagy, Áron Béni
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Abstract

Oyster mushrooms (Pleurotus ostreatus L.) are renowned for their antioxidant, antimicrobial, and prebiotic properties. This study explores the antioxidant characteristics, activity, and β-glucan content in freeze-dried mushroom samples, investigating the influence of sous-vide cooking. Uncooked freeze-dried P. ostreatus and three pre-cooked freeze-dried samples (70, 80, 90 °C through 4 hours) were analysed for Total Polyphenol Content (TPC), Total Flavonoid Content (TFC), Radical Scavenging (DPPH), Ferric Reducing Antioxidant Power (FRAP), and β-glucans content via HPLC and Total Dietary Fiber (TDF) via enzymatic gravimetric method. Results indicate that uncooked mushroom powder exhibited superior antioxidant capabilities compared to cooked samples. The sous-vide cooked (80 °C) mushrooms displayed the highest total phenolic and flavonoid content. Moreover, pre-cooked (70 °C) mushroom powder demonstrated the highest β-glucan content, significantly surpassing the uncooked control sample. Notably, pre-cooked groups (80, 90 °C) demonstrated significantly higher TDF levels compared to uncooked sample. This research offers valuable insights into the potential use of mushrooms as high-antioxidant, antimicrobial, and prebiotic food or feed supplements, with broad implications across various fields.
蒸煮对杏鲍菇抗氧化特性的影响
杏鲍菇(Pleurotus ostreatus L.)因其抗氧化、抗菌和益生元特性而闻名于世。本研究探讨了冻干蘑菇样品的抗氧化特性、活性和β-葡聚糖含量,并研究了苏式蒸煮的影响。通过高效液相色谱法分析了未蒸煮的冻干牛肝菌和三种预蒸煮的冻干样品(70、80、90 °C,4 小时)的总多酚含量(TPC)、总类黄酮含量(TFC)、自由基清除率(DPPH)、铁还原抗氧化能力(FRAP)、β-葡聚糖含量,并通过酶重法分析了总膳食纤维(TDF)。结果表明,与煮熟的样品相比,未煮熟的蘑菇粉具有更强的抗氧化能力。蒸煮(80 °C)蘑菇的总酚类和类黄酮含量最高。此外,预煮(70 °C)蘑菇粉的β-葡聚糖含量最高,明显超过未煮熟的对照样品。值得注意的是,与未烹煮样品相比,预烹煮组(80、90 °C)的 TDF 含量明显更高。这项研究为蘑菇作为高抗氧化剂、抗菌剂和益生元食品或饲料补充剂的潜在用途提供了宝贵的见解,在各个领域都具有广泛的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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