Nutritional and antioxidative quality of mushroom (Pleurotus porrigens) tea

Lee, Yen Hoon (2009) Nutritional and antioxidative quality of mushroom (Pleurotus porrigens) tea. Universiti Malaysia Sabah. (Unpublished)

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Abstract

The aims of this study were to investigate the nutritional and antioxidative quality of mushroom tea. Pleurotus porrigens, a wild edible mushroom from Sabah was made into tea powder by fermentation in order to obtain desirable aroma of tea. Mushroom tea infusions were prepared from different temperature of water (60°C, 80°C, 100°C) and infusing time (30s-20 min) to access their nutritional values and antioxidant properties. Antioxidant activities of tea powder and infusions were determined by using 2, 2-Diphenyl-1-picrylhydrazyl (DPPH), Beta carotene Bleaching (BCB), Ferric-reducing Antioxidant Power (FRAP), 2, 2’-Azinobis-3-ethylbenzotiazoline-6-sulfonic acid (ABTS) assay. Their antioxidant groups were determined by using total phenolics (TP), total flavonoids (TF) and total carotenoids (TC). Antioxidant activities of tea infusions increased significantly (p<0.05) as the temperature of water and infusing time increased. Interestingly, higher temperature of water does not seem to reduce the. micronutrients content of the tea infusions. Nevertheless, mushroom tea infusion prepared at 100°C and 2 min of infusing time contained the highest minerals (K, Mg, & Fe), a-tocopherol and antioxidant activities, except inhibition against linoleic acid oxidation. Principal component analysis (PCA) indicated that TP was the primary factor contributing to the inhibition of DPPH and ABTS for this tea infusion. Infusion prepared at 80°C for 5 min had highest flavonoids content and flavonoids are well correlated with BCB (0.864) in principal component loadings. Addition of milk solids into mushroom tea infusion had decreased the antioxidant activities. Addition of sucrose in infusion had no influence on the antioxidant properties. Overall, mushroom tea can be an excellent source of micronutrients and phenolic antioxidants.

Item Type: Academic Exercise
Uncontrolled Keywords: Nutritional, Antioxidative, Mushroom tea, Pleurotus porrigens
Subjects: ?? QK504-(638) ??
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 08 Jun 2012 07:43
Last Modified: 23 Oct 2017 03:49
URI: http://eprints.ums.edu.my/id/eprint/4213

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