Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods.

Jaturong Kumla,Keerati Tanruean,Nakarin Suwannarach,Saisamorn Lumyong

doi:10.3390/foods10040781

Abstract

Tropical black bolete, Phlebopus portentosus, provides various nutritional benefits and natural antioxidants to humans. In this study, the chemical composition, phenolic compounds, and antioxidant and antimicrobial activities of fresh mushroom samples and samples stored for a period of one year using different preservation methods (drying, brining, and frozen) were investigated. The results indicated that the brining method significantly reduced the protein and fat contents of the mushrooms. The polyphenol and flavonoid contents of the frozen sample were not significantly different from that of the fresh sample. The results revealed that an inhibition value of 50% (IC50) for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay of the extract of the dried and frozen samples was not statistically different from that of the fresh sample. The IC50 value of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay and ferric reducing antioxidant power (FRAP) value in the extract of the frozen sample were not found to be significantly different from those of the fresh sample. Furthermore, the lowest degree of antioxidant activity was found in the extract of the brined sample. Additionally, the antimicrobial activities of the extracts of the fresh and frozen samples were not significantly different and both extracts could have inhibited the growth of all tested Gram-positive bacteria and Pseudomonas aeruginosa.

Highlights

Varieties of certain cultivated edible mushroom genera, such as Agaricus, Auricularia, Lentinus, Lentinula, Pleurotus, Tramella, and Volvariella, account for the majority of the mushrooms traditionally consume by humans [1,2,3]
The frozen sample had a pronounced flavor that was similar to that of the fresh sample. Both the dried and brined samples revealed a slight change in flavor. These results are in accordance with those of prior studies that reported that different preservation methods can lead to flavor and color changes in mushrooms [20,43,48]
tropical black bolete (TBB) is considered a nutritional mushroom with a number of health benefits

Summary

Introduction

Varieties of certain cultivated edible mushroom genera, such as Agaricus, Auricularia, Lentinus, Lentinula, Pleurotus, Tramella, and Volvariella, account for the majority of the mushrooms traditionally consume by humans [1,2,3]. The consumption of edible ECM mushrooms has been increasing and this is mainly attributed to their elevated market value and an increase in consumer demand. Some of them, such as chanterelles (Cantharellus spp.), king boletes (Botetus edulis), matsutakes (Tricholoma matsutake), morels (Morchella spp.), and truffles (Tuber spp.), are among the world’s most expensive foods [7,8,16,17]. For the purposes of marketing, popular edible ECM mushrooms, known as chanterelles (Cantharellus spp.), king boletes (B. edulis), morels (Morchella spp.), and truffles (Tuber spp.), are commonly preserved through the different processes [22,23,24]

Methods

Results

Conclusion