Abstract
Pleurotus sajor-caju (oyster mushroom) has been consumed by people worldwide and they are known to produce different kinds of bioactive compounds. In this study, the methanolic extracts of herbal seasoning (HS) incorporated with Pleurotus sajor-caju (PSC) powder were evaluated for their antioxidant activity. A total of six different formulations with different levels of PSC powder at 0% (A), 20% (B), 40% (C), 60% (D), 80% (E) and 100% (F) to substitute coconut milk powder (CMP) were used in this study. The products were evaluated at the 0-month and 6-month of storage. HS (F) recorded the highest TPC (total polyphenol content) (1823.84±0.84 mg GAE/g), ABTS (2,2-azino-bis3-ethylbenzothiazoline-6-sulphonic acid) (71%) and FRAP (Ferric Reducing Antioxidant Power) assays (60.52 mg AAE/g) at 0 month of the storage study. At the 6-month of storage study, the highest TPC, ABTS and FRAP assay were recorded in HS(F) (1539.23±0.61 mg GAE/g), (59%) and (27.51 mg AAE/g), respectively. HS(A), the control treatment recorded the lowest TPC, ABTS and FRAP assay at the 6-month of the storage study. The addition of PSC powder to replace CMP may influence the presence of bioactive compounds in HS. The reduction of antioxidant after 6 months of storage might be due to the instability of other antioxidant compounds such as carotenoids and phenols. In conclusion, after the 6-month of the storage study, this edible mushrooms still exert some antioxidative capacities thus potentially being expended as a natural antioxidant in thermally processed food products.
Highlights
Mushrooms have been consumed by people worldwide for their nutritional, therapeutic and culinary values
The addition of Pleurotus sajor-caju (PSC) powder to replace coconut milk powder (CMP) may influence the presence of bioactive compounds
The study showed that examined PSC powder possess good antioxidant activity and in which the phenolic substances contribute to this activity
Summary
Mushrooms have been consumed by people worldwide for their nutritional, therapeutic and culinary values. Mushrooms have been known as a part of the human diet in many regions of the world for centuries due to special organoleptic characteristic as well as the nutritional values (Wang and Xu, 2014). They possess secondary metabolites which include phenolic compounds like terpenes, polyketides and steroids that responsible for pharmacological properties, nutritional and health applications to the consumers (Turkoglu et al, 2007; Mahae and Chaiseri, 2009). The consumption of antioxidant-rich foods benefits the diverse physiological to the target consumers such as protection against diseases related to oxidative stress like coronary heart diseases and cancer (Halliwell, 1999)
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