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Acta Agraria Debreceniensis

No. 1 (2024)
Articles

The effect of sous-vide cooking on the antioxidant properties of oyster mushroom (Pleurotus ostreatus L.)

Published:
2024-06-03
DOI Linkhttps://doi.org/10.34101/actaagrar/1/13483
Authors
Gréta Törős,
József Prokisch,
Ferenc Peles,
Róbert Nagy,
János Nagy,
Áron Béni
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Keywords
low temperature cooking methods nutritional composition bioactive compounds β-glucans oyster mushroom (Pleurotus ostreatus)
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This work is licensed under a Creative Commons Attribution 4.0 International License.

How To Cite
Selected Style: APA
Törős, G., Prokisch, J., Peles, F., Nagy, R., Nagy, J., & Béni, Áron. (2024). The effect of sous-vide cooking on the antioxidant properties of oyster mushroom (Pleurotus ostreatus L.). Acta Agraria Debreceniensis, 1, 177-184. https://doi.org/10.34101/actaagrar/1/13483
Received 2023-11-14
Accepted 2024-03-25
Published 2024-06-03
Abstract

Oyster mushrooms (Pleurotus ostreatus L.) are renowned for their antioxidant, antimicrobial, and prebiotic properties. This study explores the antioxidant characteristics, activity, and β-glucan content in freeze-dried mushroom samples, investigating the influence of sous-vide cooking. Uncooked freeze-dried P. ostreatus and three pre-cooked freeze-dried samples (70, 80, 90 °C through 4 hours) were analysed for Total Polyphenol Content (TPC), Total Flavonoid Content (TFC), Radical Scavenging (DPPH), Ferric Reducing Antioxidant Power (FRAP), and β-glucans content via HPLC and Total Dietary Fiber (TDF) via enzymatic gravimetric method. Results indicate that uncooked mushroom powder exhibited superior antioxidant capabilities compared to cooked samples. The sous-vide cooked (80 °C) mushrooms displayed the highest total phenolic and flavonoid content. Moreover, pre-cooked (70 °C) mushroom powder demonstrated the highest β-glucan content, significantly surpassing the uncooked control sample. Notably, pre-cooked groups (80, 90 °C) demonstrated significantly higher TDF levels compared to uncooked sample. This research offers valuable insights into the potential use of mushrooms as high-antioxidant, antimicrobial, and prebiotic food or feed supplements, with broad implications across various fields.

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