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-fr...