Nutraceutical stability in Lentinus squarrosulus after drying and frying for snack production

Nitchara Toontom; Chaloemporn Namyota; Tarinee Nilkamheang; Kasama Wongprachum; Chaiwut Bourneow; Kukiat Tudpor

doi:10.53730/ijhs.v6nS4.11844

Authors

Nitchara Toontom Faculty of Public Health, Mahasarakham University, Thailand and Public Health and Environmental Policy in Southeast Asia Research Cluster (PHEP-SEA), Mahasarakham University, Thailand
Chaloemporn Namyota Faculty of Public Health, Mahasarakham University, Thailand and Public Health and Environmental Policy in Southeast Asia Research Cluster (PHEP-SEA), Mahasarakham University, Thailand
Tarinee Nilkamheang Faculty of Public Health, Mahasarakham University, Thailand and Public Health and Environmental Policy in Southeast Asia Research Cluster (PHEP-SEA), Mahasarakham University, Thailand
Kasama Wongprachum Faculty of Public Health, Mahasarakham University, Thailand and Public Health and Environmental Policy in Southeast Asia Research Cluster (PHEP-SEA), Mahasarakham University, Thailand
Chaiwut Bourneow Faculty of Public Health, Mahasarakham University, Thailand
Kukiat Tudpor
kukiat.t@msu.ac.th
Faculty of Public Health, Mahasarakham University, Thailand and Public Health and Environmental Policy in Southeast Asia Research Cluster (PHEP-SEA), Mahasarakham University, Thailand

Keywords:

Lentinus squarrosulus, neurodegeneration, γ-aminobutyric acid, saponin, antioxidant

Abstract

Pathogenesis of neurological diseases is associated with free-radical-mediated inflammatory processes. Phenolic compounds, saponin, and γ-aminobutyric acid (GABA) are nutraceuticals with neuroprotective properties. Lentinus squarrosulus is a mushroom with high proteins low calories, and nutraceuticals. This research aimed to investigate the nutraceutical contents of total phenolic compounds, saponins, γ-aminobutyric acid (GABA), and antioxidant activity in this mushroom after drying and frying for snack production. The nutraceutical contents and antioxidant activity were measured by Folin–Ciocalteu method and 2,2-diphenylpicrylhydrazyl (DPPH) assay, respectively. The stability of these nutraceuticals was also determined after drying and deep frying mushrooms in preparation for snack production. Results showed that the mushrooms after drying at 50 and 60 °C until the moisture content was below 12 % (according to Thai Community Products Standard) had water activity (aW) of 0.52 to 0.59. The dried mushrooms had lower lightness, redness, and yellowness with the increased drying temperature (p ≤ 0.05). The total phenolic content of dried mushrooms was not significantly different from that of fresh mushrooms, but saponin, GABA, and antioxidant activity were higher than in the fresh samples.

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