Assessment of drying methods on the physiochemical property and antioxidant activity of Cordyceps militaris

文献类型： 外文期刊

第一作者： Li, Yueyue

作者： Li, Yueyue;Yang, Huandong;Yang, Hailong;Chen, Hangjun;Wang, Jing

作者机构：

关键词： Cordyceps militaris; Drying; Phenolic compound; Carotenoids; Antioxidant activity

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）

ISSN： 2193-4126

年卷期： 2019 年 13 卷 1 期

页码：

收录情况： SCI

摘要： Drying is an important method in the preservation of food and plant materials. The effects of sun-drying (SD), freeze-drying (FD), hot air drying (50 degrees C, 70 degrees C; HD) and microwave drying (420W, 700W; MD) on the physiochemical properties and antioxidant activities of Cordyceps militaris were examined. Results showed that freeze-drying led to the lowest color difference and maintained more cordycepin and polysaccharide. Microwave drying at 700W helped to preserve larger amounts of phenolic compounds and carotenoids, so showed higher DPPH and ABTS free radicals scavenging activities and ferric reducing antioxidant power. Therefore, microwave drying should be a potential method for obtaining dried C. militaris with high antioxidant activity.

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