Effects of Different Drying Methods and Extraction Condition on Antioxidant Properties of Shiitake (Lentinus edodes)

文献类型： 外文期刊

第一作者： Zhang, Zuofa

作者： Zhang, Zuofa;Lv, Guoying;Pan, Huijuan;Wu, Yongzhi;Fan, Leifa

作者机构：

关键词： lentinus edodes;antioxidant activity;phenolics;DPPH;freeze-drying

期刊名称：FOOD SCIENCE AND TECHNOLOGY RESEARCH （ 影响因子：0.668； 五年影响因子：0.895 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： This work studies the effect of four drying methods, microwave-, oven-, freeze- and sun-drying on the parameters of antioxidant properties for Shiitake {Lentinus edodes): total phenolic content, total antioxidant capacity and DPPH scavenging activity. Freeze-drying Shiitake showed the highest activities in above three parameters. In addition, the optimum extraction condition (90℃, 40% ethanol and 1 h) of Shiitake was determined with orthogonal array design matrix using the total phenolic content as an indication. The results may be an economically interesting phytochemical source for the nutraceutical and functional food market.

分类号： NULL

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