The effect of cooking duration on radical scavenging properties of Hypsizygus tessellatus and Pleurotus ostreatus

Abstract

Mushrooms are a popular ingredient in the human diet due to their flavour, nutritional values and functional properties, in particular, their antioxidant potential. Most mushrooms are consumed after cooking and the impact of cooking methods and durations on the antioxidant properties of various edible mushrooms have been reported. However, the reports on the effect of cooking on the antioxidant properties of Hypsizygus tessellatus (shimeji), a widely consumed mushroom in East Asia, are limited. Therefore, this study aimed to investigate the effect of cooking duration on the radical scavenging properties of H. tessellatus. Pleurotus ostreatus was included for comparison purposes. Mushroom samples were prepared raw, boiled in distilled water for 1 min, 3 mins and 5 mins, then blended and centrifuged to obtain mushroom extracts. The mushroom extracts were evaluated for their radical scavenging properties using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Results showed that 1-min cooked H. tessellatus extract exhibited the highest radical scavenging activity (76.6±2.14% DPPH scavenging activity) while extract boiled for 5 mins had the lowest radical scavenging activity (62.9±6.08% DPPH scavenging activity). Thus, cooking time has a significant effect on the radical scavenging activity of H. tessellatus extract. In conclusion, the effect of cooking on H. tessellatus and P. ostreatus can be both beneficial and disadvantageous depending on the duration.