Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods

• Published in: Foods Vol. 10; no. 4; p. 781
• Main Authors: Kumla, Jaturong, Suwannarach, Nakarin, Tanruean, Keerati, Lumyong, Saisamorn
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 05.04.2021; MDPI
• Subjects: 2,2-diphenyl-1-picrylhydrazyl; Antiinfectives and antibacterials; antioxidant activity; antioxidant properties; Antioxidants; Bacteria; Chemical composition; Chemical compounds; Drying; edible mushroom; Flavonoids; Food science; Gram-positive bacteria; Laboratories; Methods; Mushrooms; nutrition; Phenolic compounds; Phenols; Phlebopus; polyphenols; Preservation; Proteins; Pseudomonas aeruginosa; Seasons; Statistical analysis; Statistical methods; Sulfonic acid; Thailand; United States > US; phenolic compounds; preservation; antioxidant properties; nutrition; edible mushroom

Tropical black bolete, Phlebopus portentosus, provides various nutritional benefits and natural antioxidants to humans. In this study, the chemical composition, phenolic compounds, and antioxidant and antimicrobial activities of fresh mushroom samples and samples stored for a period of one year usin...