No. 1 (2024)

Articles

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

Published:

2024-06-03

https://doi.org/10.34101/actaagrar/1/13483

Authors

Gréta Törős,

University of Debrecen

József Prokisch,

Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary

Ferenc Peles,

Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary

Róbert Nagy,

Institute of Nutrition, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, 138 Böszörményi Str., 4032 Debrecen, Hungary

János Nagy,

Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary

Áron Béni

Institute of Agricultural Chemistry and Soil Science, University of Debrecen, 138 Böszörményi Str., 4032 Debrecen, Hungary

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Keywords

low temperature cooking methods nutritional composition bioactive compounds β-glucans oyster mushroom (Pleurotus ostreatus)

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Copyright (c) 2024 by the Author(s)

This work is licensed under a Creative Commons Attribution 4.0 International License.

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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

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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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