Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus

• Main Authors: Chang, Kian Aun, Kow, Han Ni, Tan, Tzia-E, Tan, Kiat Liang, Chew, Lye Yee, Neo, Yun Ping, Sabaratnam, Vikineswary
• Format: Article
• Published: Wiley 2021
• Subjects: Q Science (General)
• Online Access: http://eprints.um.edu.my/28597/

This study evaluated the effect of different cooking methods (microwaving, boiling, steaming and stir-frying) on the phenolic acids and antioxidant activity in Hericium erinaceus (HE). The total phenolic content (TPC) of HE decreased after cooking and was in the order of dried (control) > stir-fried > microwaved > steamed > boiled. An increase in antioxidant activity was found in all cooked HE, albeit statistically insignificant (P > 0.05). Gallic acid was reported to be the dominant phenolic acid found in HE extracts in the range of 3.03-49.41 mu g g(-1) dry weight. Low negative correlations were observed between 2,2-diphenyl-1-picrylhydrazyl (DPPH) and TPC as well as DPPH and gallic acid profile. Sensory data revealed that stir-fried HE received the most favourable response in colour, texture, aroma and flavour attributes. Overall, this study suggested that the method of stir-frying could be used to prepare HE for better retention of gallic acid and antioxidant activity with acceptable sensory characteristics.