ArticleJournal of food science and technology2015
Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.).
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Investigation ofVeterinary sciences · 2026Article
- Centesimal Composition, Bioactive Compounds, Antioxidant and α-Glucosidase Inhibitory Activities of Commercial Edible Oyster Mushrooms at Different Maturity Stages in Northern Thailand.Foods (Basel, Switzerland) · 2025Article
- Mushroom-derived bioactive compounds pharmacological properties and cancer targeting: a holistic assessment.Discover oncology · 2025Review
- Properties of Texturized Vegetable Proteins from Edible Mushrooms by Using Single-Screw Extruder.Foods (Basel, Switzerland) · 2023Article
- Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties ofFoods (Basel, Switzerland) · 2022Article
- Conversion of golden oyster mushroom,3 Biotech · 2022Article
- A Possibility to Use Selected Crop Post-Extraction Wastes to Improve the Composition of Cultivated MushroomJournal of fungi (Basel, Switzerland) · 2021Article
- Enhancement of the antioxidant and skin permeation properties of eugenol by the esterification of eugenol to new derivatives.AMB Express · 2020Article
- Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup.Food science & nutrition · 2019Article
- In vitro digestion and domestic cooking improved the total antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of selected edible mushrooms.Journal of food science and technology · 2019Article
- Impact of optimised cooking on the antioxidant activity in edible mushrooms.Journal of food science and technology · 2017Article
- Evaluation of the Antioxidant Activities and Tyrosinase Inhibitory Property from Mycelium Culture Extracts.Evidence-based complementary and alternative medicine : eCAM · 2015Article
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6 authors.
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Abstract
Nutritional value of cooked food has been considered to be lower compared to the fresh produce. However, many reports showed that processed fruits and vegetables including mushrooms may retain antioxidant activity. Pleurotus spp. as one of the edible mushroom are in great demand globally and become one of the most popular mushrooms grown worldwide with 25-fold increase in production from 1960-2009. The effects of three different cooking methods (boiling, microwave and pressure cooking) on the antioxidant activities of six different types of oyster mushrooms (Pleurotus eryngii, P citrinopileatus, P. cystidiosus P. flabellatus, P. floridanus and P. pulmonarius) were assessed. Free radical scavenging (DPPH) and reducing power (TEAC) were used to evaluate the antioxidant activities and the total phenolic contents were determined by Folin-Ciocalteu reagent. Pressure cooking improved the scavenging abilities of P. floridanus (>200 %), P. flabellatus (117.6 %), and P. pulmonarius (49.1 %) compared to the uncooked samples. On the other hand, the microwaved Pleurotus eryngii showed 17 % higher in the TEAC value when compared to the uncooked sample. There was, however, no correlation between total phenolic content and antioxidant activities. There could be presence of other bioactive components in the processed mushrooms that may have contributed to the antioxidant activity. These results suggested that customized cooking method can be used to enhance the nutritional value of mushrooms and promote good health.
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