The effect of sous-vide cooking on the antioxidant properties of oyster mushroom (Pleurotus ostreatus L.)

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dc.contributor.authorTörős, Gréta
dc.contributor.authorProkisch, József
dc.contributor.authorPeles, Ferenc
dc.contributor.authorNagy, Róbert
dc.contributor.authorNagy, János
dc.contributor.authorBéni, Áron
dc.date.accessioned2024-07-22T19:40:59Z
dc.date.available2024-07-22T19:40:59Z
dc.date.issued2024-06-03
dc.description.abstractOyster mushrooms ( Pleurotus ostreatus L.) are renowned for their antioxidant, antimicrobial, and prebiotic properties. This study explores the antioxidant characteristics, activity, and β-glucan content in freeze-dried mushroom samples, investigating the influence of sous-vide cooking. Uncooked freeze-dried P. ostreatus and three pre-cooked freeze-dried samples (70, 80, 90 °C through 4 hours) were analysed for Total Polyphenol Content (TPC), Total Flavonoid Content (TFC), Radical Scavenging (DPPH), Ferric Reducing Antioxidant Power (FRAP), and β-glucans content via HPLC and Total Dietary Fiber (TDF) via enzymatic gravimetric method. Results indicate that uncooked mushroom powder exhibited superior antioxidant capabilities compared to cooked samples. The sous-vide cooked (80 °C) mushrooms displayed the highest total phenolic and flavonoid content. Moreover, pre-cooked (70 °C) mushroom powder demonstrated the highest β-glucan content, significantly surpassing the uncooked control sample. Notably, pre-cooked groups (80, 90 °C) demonstrated significantly higher TDF levels compared to uncooked sample. This research offers valuable insights into the potential use of mushrooms as high-antioxidant, antimicrobial, and prebiotic food or feed supplements, with broad implications across various fields.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 1 (2024) , 177-184
dc.identifier.doihttps://doi.org/10.34101/actaagrar/1/13483
dc.identifier.issn2416-1640
dc.identifier.issue1
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/375842
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/13483
dc.rights.accessOpen Access
dc.rights.ownerby the Author(s)
dc.subjectlow temperature cooking methodsen
dc.subjectnutritional compositionen
dc.subjectbioactive compoundsen
dc.subjectβ-glucansen
dc.subjectoyster mushroom (Pleurotus ostreatus)en
dc.titleThe effect of sous-vide cooking on the antioxidant properties of oyster mushroom (Pleurotus ostreatus L.)en
dc.typefolyóiratcikkhu
dc.typearticleen
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