Open AccessAntioxidant activity of shelf stable herbal seasoning incorporated with Pleurotus sajor-caju (oyster mushroom) powder
Author(s) -
Sami Bahri,
Wan Rosli Wan Ishak
Publication year - 2020
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(1).330
Subject(s) - abts , food science , chemistry , seasoning , mushroom , oyster , pleurotus , antioxidant , polyphenol , shelf life , dpph , biology , biochemistry , organic chemistry , raw material , fishery
Pleurotus sajor-caju (oyster mushroom) has been consumed by people worldwide andthey are known to produce different kinds of bioactive compounds. In this study, themethanolic extracts of herbal seasoning (HS) incorporated with Pleurotus sajor-caju(PSC) powder were evaluated for their antioxidant activity. A total of six differentformulations with different levels of PSC powder at 0% (A), 20% (B), 40% (C), 60% (D),80% (E) and 100% (F) to substitute coconut milk powder (CMP) were used in this study.The products were evaluated at the 0-month and 6-month of storage. HS (F) recorded thehighest TPC (total polyphenol content) (1823.84±0.84 mg GAE/g), ABTS (2,2-azino-bis3-ethylbenzothiazoline-6-sulphonic acid) (71%) and FRAP (Ferric Reducing AntioxidantPower) assays (60.52 mg AAE/g) at 0 month of the storage study. At the 6-month ofstorage study, the highest TPC, ABTS and FRAP assay were recorded in HS(F)(1539.23±0.61 mg GAE/g), (59%) and (27.51 mg AAE/g), respectively. HS(A), thecontrol treatment recorded the lowest TPC, ABTS and FRAP assay at the 6-month of thestorage study. The addition of PSC powder to replace CMP may influence the presence ofbioactive compounds in HS. The reduction of antioxidant after 6 months of storage mightbe due to the instability of other antioxidant compounds such as carotenoids and phenols.In conclusion, after the 6-month of the storage study, this edible mushrooms still exertsome antioxidative capacities thus potentially being expended as a natural antioxidant inthermally processed food products.