Evaluation of the Drying Quality of Two Types of Edible Mushrooms (Termitomyces sp. and Pleurotus sp.) and Their Impact on the Antioxidant Content  

作　　者：Alain M. Bita Claude N’dembe Bibalou Flore E. Moutoula Boula Patrick Obel Okeli Attibayeba   Alain M. Bita;Claude N’dembe Bibalou;Flore E. Moutoula Boula;Patrick Obel Okeli;Attibayeba ;(National School of Agronomy and Forestry, Brazzaville, The Republic of Congo;National Agency for the Valorization of Research Results, Brazzaville, The Republic of Congo;Laboratory of Bromatology and Food Technology (DTA) of the National Institute of Agronomic Research (IRA), Brazzaville, The Republic of Congo;Laboratory of Nutrition and Human Food (LaNaH), Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, The Republic of Congo;Laboratory of Plant Physiology Biology (LPBV), Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, The Republic of Congo)

机构地区：[1]National School of Agronomy and Forestry, Brazzaville, The Republic of Congo [2]National Agency for the Valorization of Research Results, Brazzaville, The Republic of Congo [3]Laboratory of Bromatology and Food Technology (DTA) of the National Institute of Agronomic Research (IRA), Brazzaville, The Republic of Congo [4]Laboratory of Nutrition and Human Food (LaNaH), Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, The Republic of Congo [5]Laboratory of Plant Physiology Biology (LPBV), Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, The Republic of Congo

出　　处：《Open Journal of Applied Sciences》2022年第2期256-265,共10页应用科学（英文）

摘　　要：The objective of this work is to dry the mushrooms to evaluate the impact of drying on them. The drying of mushrooms in the oven, in the solar dryer and in the microwave indicated that for Termitomyces sp. the total polyphenol contents were 15.20 mgEAG/gMs for the microwave drying (280 W), 13.61 mgEAG/gMs for the oven drying (60°C), and 9.81 mgEAG/gMs for the solar dryer drying (40°C). For Pleurotus sp., the contents obtained were 13.79 mgEAG/gMs for microwave drying (280 W), 8.36 mgEAG/gMs for oven drying (60°C) and 8.98 mgEAG/gMs for solar drying (40°C). Regarding flavonoids, for Termitomyces sp., this revealed 0.5797 mgECa/gMs for microwave drying (280 W), 0.729 mgECa/gMs for oven drying (60°C) and 0.5671 mgECa/gMs for solar drying (40°C). The flavonoid contents for Pleurotus sp. gave 0.842 mgECa/gMs for microwave drying (280 W), 1.06 mgECa/gMs for oven drying (60°C) and, 0.425 mgECa/gMs for solar drying (40°C). For Termitomyces sp., the levels of free radical scavenging activity varied from 13.02 mg/mL for microwave drying, 25.08 mg/mL for oven drying, and 22.25 mg/mL for solar drying;while for Pleurotus sp., 15.96 mg/mL for microwave drying, 39.90 mg/mL for oven drying, and 31.60 mg/mL for solar drying.The objective of this work is to dry the mushrooms to evaluate the impact of drying on them. The drying of mushrooms in the oven, in the solar dryer and in the microwave indicated that for Termitomyces sp. the total polyphenol contents were 15.20 mgEAG/gMs for the microwave drying (280 W), 13.61 mgEAG/gMs for the oven drying (60°C), and 9.81 mgEAG/gMs for the solar dryer drying (40°C). For Pleurotus sp., the contents obtained were 13.79 mgEAG/gMs for microwave drying (280 W), 8.36 mgEAG/gMs for oven drying (60°C) and 8.98 mgEAG/gMs for solar drying (40°C). Regarding flavonoids, for Termitomyces sp., this revealed 0.5797 mgECa/gMs for microwave drying (280 W), 0.729 mgECa/gMs for oven drying (60°C) and 0.5671 mgECa/gMs for solar drying (40°C). The flavonoid contents for Pleurotus sp. gave 0.842 mgECa/gMs for microwave drying (280 W), 1.06 mgECa/gMs for oven drying (60°C) and, 0.425 mgECa/gMs for solar drying (40°C). For Termitomyces sp., the levels of free radical scavenging activity varied from 13.02 mg/mL for microwave drying, 25.08 mg/mL for oven drying, and 22.25 mg/mL for solar drying;while for Pleurotus sp., 15.96 mg/mL for microwave drying, 39.90 mg/mL for oven drying, and 31.60 mg/mL for solar drying.

关 键 词：Evaluation QUALITY DRYING Fungi IMPACT ANTIOXIDANT 

分 类 号：S64[农业科学—蔬菜学]