Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage

Detalhes bibliográficos
Autor(a) principal: LIAOTRAKOON,Wijitra
Data de Publicação: 2018
Outros Autores: LIAOTRAKOON,Vachiraya
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200231
Resumo: Abstract The research aimed to study the effect of hot-air drying on the properties of edible bolete mushroom (Phlebopus colossus (R. Heim) Singer). Fresh edible bolete contained an efficient antioxidant activity, showing a significant value of total phenolic content and radical scavenging activity and was high in protein and fiber with low fat content. The changes in physicochemical and antioxidative properties of edible bolete during hot-air drying at various temperature and time were studied. The phenolic content and antioxidative properties of edible bolete decreased with the temperature and drying time. At 60 °C for 5 h, the phenolic content and antioxidative properties of the dried edible bolete remained at 25% compared to the fresh mushroom. Moreover, there was no substantive change in the bacterial count of dried edible bolete with vacuum packing after six months at room temperature.
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spelling Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storagehot-air dryingedible boletephysicochemical propertiesantioxidative activityAbstract The research aimed to study the effect of hot-air drying on the properties of edible bolete mushroom (Phlebopus colossus (R. Heim) Singer). Fresh edible bolete contained an efficient antioxidant activity, showing a significant value of total phenolic content and radical scavenging activity and was high in protein and fiber with low fat content. The changes in physicochemical and antioxidative properties of edible bolete during hot-air drying at various temperature and time were studied. The phenolic content and antioxidative properties of edible bolete decreased with the temperature and drying time. At 60 °C for 5 h, the phenolic content and antioxidative properties of the dried edible bolete remained at 25% compared to the fresh mushroom. Moreover, there was no substantive change in the bacterial count of dried edible bolete with vacuum packing after six months at room temperature.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200231Food Science and Technology v.38 n.2 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.34116info:eu-repo/semantics/openAccessLIAOTRAKOON,WijitraLIAOTRAKOON,Vachirayaeng2018-06-28T00:00:00Zoai:scielo:S0101-20612018000200231Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-06-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage
title Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage
spellingShingle Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage
LIAOTRAKOON,Wijitra
hot-air drying
edible bolete
physicochemical properties
antioxidative activity
title_short Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage
title_full Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage
title_fullStr Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage
title_full_unstemmed Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage
title_sort Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage
author LIAOTRAKOON,Wijitra
author_facet LIAOTRAKOON,Wijitra
LIAOTRAKOON,Vachiraya
author_role author
author2 LIAOTRAKOON,Vachiraya
author2_role author
dc.contributor.author.fl_str_mv LIAOTRAKOON,Wijitra
LIAOTRAKOON,Vachiraya
dc.subject.por.fl_str_mv hot-air drying
edible bolete
physicochemical properties
antioxidative activity
topic hot-air drying
edible bolete
physicochemical properties
antioxidative activity
description Abstract The research aimed to study the effect of hot-air drying on the properties of edible bolete mushroom (Phlebopus colossus (R. Heim) Singer). Fresh edible bolete contained an efficient antioxidant activity, showing a significant value of total phenolic content and radical scavenging activity and was high in protein and fiber with low fat content. The changes in physicochemical and antioxidative properties of edible bolete during hot-air drying at various temperature and time were studied. The phenolic content and antioxidative properties of edible bolete decreased with the temperature and drying time. At 60 °C for 5 h, the phenolic content and antioxidative properties of the dried edible bolete remained at 25% compared to the fresh mushroom. Moreover, there was no substantive change in the bacterial count of dried edible bolete with vacuum packing after six months at room temperature.
publishDate 2018
dc.date.none.fl_str_mv 2018-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200231
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200231
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.34116
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 n.2 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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