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KMID : 1011620180340020195
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 2 p.195 ~ p.200
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Quality Characteristics and Antioxidative Activity of Flammulina velutipes according to Cooking Methods
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Lee Jin-Sil
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Abstract
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Purpose: In this study, the effect of cooking methods (boiling and stir-frying) on the quality characteristics and antioxidative activity of enoki mushroom (Flammulina velutipes) was evaluated.
Methods: After cooking, weight loss, color changes, total aerobic counts, total polyphenolic compounds and DPPH scavenging activity were measured.
Results: Weight loss percentages of the control, boiling, and stir-frying groups were 0, 13.93, and 23.07%, respectively. Color L values and total aerobic counts decreased significantly after cooking (p<0.05). The total polyphenolic compound contents of enoki mushroom were 3.62, 2.32, and 2.67 mg GAE/g DW in the control, boiling, and stir-frying groups, respectively. DPPH radical scavenging activities were 61.76, 64.03, and 52.25% in the control, boiling and, stir-frying groups, respectively.
Conclusion: The results suggest that the total polyphenolic compound content of mushroom is more favorable in stir-frying than boiling, whereas in terms of DPPH radical scavenging activity, boiling is more effective than stir-frying.
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KEYWORD
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enoki mushroom, cooking, total polyphenol, DPPH scavenging activity
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