Effect of Processing Methods on the Proximate Composition, Total Phenols and Antioxidant Properties of Two Mushroom Varieties

Abena A. Asamoa¹, Esther A. Essel^1, , Jacob K. Agbenorhevi¹ and Ibok N. Oduro¹

¹Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

Cite this paper:
Abena A. Asamoa, Esther A. Essel, Jacob K. Agbenorhevi and Ibok N. Oduro. Effect of Processing Methods on the Proximate Composition, Total Phenols and Antioxidant Properties of Two Mushroom Varieties. American Journal of Food and Nutrition. 2018; 6(2):55-59. doi: 10.12691/ajfn-6-2-4

Abstract

Mushrooms are traditionally consumed as food and are known to possess nutritional and medicinal properties. However, the choice of processing methods for mushrooms are often based on preference rather than the impact on nutritional or health benefits. The effect of solar drying, steaming and roasting on the proximate, phytochemicals and antioxidant activity of two mushroom varieties (Termitomyces schimperi and Volvariella volvacea) were investigated. Proximate analysis and phytochemical screening were carried out using standard protocols. The total phenols content and antioxidant activity were determined by means of Folin-Ciocalteu method and 1, 1-Diphenyl-2-picryl-hydrazyl (DPPH) assay, respectively. Results indicate that both processing methods and varietal differences had effects on nutrient composition of mushrooms. Solar drying retained most nutrients in both varieties. Dried T. schimperi had the highest protein content of 29.09 % whereas dried V. volvacea had the highest carbohydrate and ash contents of 60.71% and 5.56 %, respectively. Steamed mushrooms retained moisture and had the lowest carbohydrate content with steamed V. volvacea having the highest moisture and lowest carbohydrate values of 91.15% and 54.71%, respectively. Roasting also showed a high protein content of 28.65% in T. schimperi and a high carbohydrate of 58.65% in V. volvacea. None of the processing methods however had a significant effect on fat and fibre contents of both varieties used. The phytochemicals tested were present in both varieties in the processed and unprocessed forms. The steamed extract was the strongest scavenger of DPPH with 50 % inhibitory concentration (IC₅₀) value of 3.03 ± 0.40 mg/mL whereas the unprocessed extract had the least effect with IC₅₀ value of 9.35 ± 0.42 mg/ml. Similarly, the steamed extract recorded the highest total phenol content with value of 1644 ± 39 mg GAE/100 g whereas the unprocessed extract was the lowest with value of 1336 ± 93 mg GAE/100 g respectively. The present findings suggest that steamed mushrooms possess the highest antioxidant activity.

Keywords:
Termitomyces schimperi Volvariella volvacea nutrients phytochemicals

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Chang, S.T., Lau, O.W. and Cho, K.Y., (1981). The Cultivation and Nutritive Value of Pleurotus sojar–caju. European J. Appl. Microbiol. Biotechnol., 12(1): 58-62.
[2]	Apetorgbor, M.M., Apetorgbor A.K. and Obodai M. (2006). Indigenous Knowledge and Utilization of Edible Mushrooms in Parts of Southern Ghana, Ghana J. Forestry, 19 &20: 20-34.
[3]	Lee, I.K., Kim Y.S., Jang Y.W., Jung J.Y. and Yun, B.S. (2007) New antioxidant polyphenols from the medicinal mushroom Inonotus obliquus. Bioorg. Med Chem. Lett 17(24): 6678-6681.
[4]	Keles, A., Koca, I. and Genccelep, H. (2011) .Antioxidant properties of wild edible mushrooms. J Food Process Technol., 2(6): 1-6.
[5]	Gliszczyńska-Świgło, A., Ciska, E., Pawlak-Lemanska, K., Chmielewski, J., Borkowski, T. and Tyrakowska, B. (2006), Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing, Food Addit. Contam. 23(11):1088-1098.
[6]	Lidhoo, C.K and Agrawal, Y.C. (2006). Hot-air over drying characteristics of button mushroom-safe drying temperature. Mush Res., 15 (1): 59-62.
[7]	Choi, Y., Lee, S.M., Chun J, Lee, H.B., and Lee, J. (2006). Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem. 99: 381-387.
[8]	Kirthikaa, B., Sathish K. T., Shanmugam S. (2014). Extensive study of antioxidant activity in Agaricus bisporus, Calocybe indica and Pleurotus ostreatus under varying cooking conditions. Global Journal of Science Frontier Research, 2: 5-7.
[9]	Sengkhamparn N. and Phonkerd N. Effects of Heat Treatment on Free Radical Scavenging Capacities and Phenolic Compounds in Tylopilus alboater Wild Edible Mushrooms. Chiang Mai J. Sci. 2014; 41(5.2): 1241-1249.
[10]	Piga, A., Del Caro, A., and Corda, G. (2003). From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity. J. Agric. Food Chem., 51(12), 3675-3681.
[11]	Yuan, G. F., Sun, B., Yuan, J., and Wang, Q. M. (2009). Effects of different cooking methods on health-promoting compounds of broccoli. J. Zhejiang Univ. Sci. B, 10(8), 580.
[12]	AOAC (2000). Official Method of Analysis, Association of Official Analytical Chemists Washington DC, Thirteenth Edition
[13]	Dossou, V.M., Agbenorhevi, J.K., Combey, S. and Afi-Koryoe, S., (2014). Ackee (Blighia sapida) Fruit Arils: Nutritional, Phytochemicals and Antioxidant Properties, IJNFS, 3(6):534-537.
[14]	Ezeibekwe, I.O., Ogbonnaya, C.I, Unamba, C.I.N and Osuala, O.M., (2009), Proximate Analysis and Mineral Composition of Edible Mushrooms in Parts of South Eastern Nigeria, Report and Opinion, 1(4).
[15]	Barros, L., Baptista, P., Daniela M., Correia, Morais J.S., and Ferreira, I.C. F. R., (2007). Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms, J. Agric. Food Chem. 55:4781-4788.
[16]	Hung, P.V. and Nhi N.N.Y. (2012). Nutritional composition and antioxidant capacity of several edible mushrooms grown in the Southern Vietnam. Int. Food Res. J., 19(2): 611-615.
[17]	Ayodele, S.M., Emmanuel, F.P., Agianaku, O.F., (2011). Comparative studies on the effect of sun, smoke and oven drying methods on the nutrient contents of four wild edible mushrooms in Nigeria, J. Nat. Prod. Plant Resour., 1 (1): 70-74.
[18]	Adetunde, O.T., Oluseyi, T.O., Oyeyiola, A.O, Silva, B.O., Olayinka, K.O. and Alo ,B.I., (2012), Effects of Roasting on the Proximate Composition and Levels of Polycyclic Aromatic Hydrocarbons in Some Roasted Nigerian Delicacies, JETEAS, 3(5): 857-862.
[19]	Ebru, E., Yunus, C., Mehmet, O. and Mehmet, E. D., (2008). Effect of Cooking on Nutritional Properties and Chemical Composition of Mushrooms, Mugla University, Faculty of Science, Department of Chemistry.
[20]	Shamaki, B. U., Sandabe, U. K., Fanna, I. A., Adamu, O. O., Geidam, Y. A.,.Umar, I. I., Adamu, M.S., (2012). Proximate Composition, Phytochemical and Elemental Analysis of Some Organic Solvent Extract of The Wild Mushroom. J. Nat. Sci. Res., 2: 24-28.
[21]	Egwim, E.C., Elem, R.C., and Egwuche, R.U. (2011). Proximate composition, phytochemical screening and antioxidant activity of ten selected wild edible Nigerian mushrooms, AJFN, (2): 89-94.
[22]	Ogbe, A.O., Ditse, U., Echeonwu, I., Ajodoh, K., Atawodi,S.E., and Abdu, P.A., (2009),Potential Of A Wild Medicinal Mushroom, GanodermaSp., As Feed Supplement In Chicken Diet: Effect On Performance And Health Of Pullets, Int. J. Poult. Sci., 8 (11): 1052-1057.
[23]	Ferreira, I.C., Barros, L. and Abreu, R.M. (2009). Antioxidants in wild mushrooms. Curr. Med. Chem., 16(12): 1543-1560.
[24]	Rechkemmer G. Nutritional aspects from thermal processing of food: Potential health benefits and risks. In: Eisenbrand G, Engel KH, Grunow W, Hartwig A, Knorr D , Knudsen IB , Editors, Symposium, Wiley-VCH Verlag GmbH & Co., KGaA, Weinheim; 2007.
[25]	Velioglu., Y.S, Mazza, G, Gao, L. and Oomah B.D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem., 46: 4113-4117.
[26]	Odukoya, O.A., Inya-Agha, S.I., Segun, F.I., Sofidiya, M.O. and Ilori, O.O. (2007). Antioxidant Activity of Selected Nigerian Green Leafy Vegetables. Am. J. Food Technol., 2(3): 169-175.
[27]	Morales F.J. and Babbel MB. (2002) Antiradical efficiency of Maillard reacting mixtures in a hydrophilic media. J. Agric. Food Chem. 50: 2788-2792.
[28]	Apak, R., Güçlü, K., Demirata, B., Özyürek, M., Çelik, S.E., Bektaşoğlu, B., Berker, K.I. and Özyurt, D. (2007). Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules, 12(7): 1496-1547.
[29]	Bunea, A., Andjelkovic, M., Socaciu, C., Bobis, O., Neacsu, M., Verhé, R. and Camp, J.V. (2008). Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). Food Chemistry, 108(2): 649-656.
[30]	Ju, H.K, Chung, H.W., Hong, S.S., Park, J.H., Lee, J. and Kwon, S.W. (2010). Effect of steam treatment on soluble phenolic content and antioxidant activity of the Chaga mushroom (Inonotus obliquus). Food Chemistry 119: 619-25.
[31]	Khali, M. and Selselet-Attou G. (2007). Effect of heat treatment on polyphenol oxidase and peroxidase activities in Algerian stored dates. African J. Biotechnol., 6(6):790-794.