TITLE:
Evaluation of the Drying Quality of Two Types of Edible Mushrooms (Termitomyces sp. and Pleurotus sp.) and Their Impact on the Antioxidant Content
AUTHORS:
Alain M. Bita, Claude N’dembe Bibalou, Flore E. Moutoula Boula, Patrick Obel Okeli, Attibayeba
KEYWORDS:
Evaluation, Quality, Drying, Fungi, Impact, Antioxidant
JOURNAL NAME:
Open Journal of Applied Sciences,
Vol.12 No.2,
February
28,
2022
ABSTRACT: The objective of this work is to dry the mushrooms to evaluate the impact
of drying on them. The drying of mushrooms in the oven, in the solar dryer and
in the microwave indicated that for Termitomyces sp. the total polyphenol contents were 15.20 mgEAG/gMs
for the microwave drying (280 W), 13.61 mgEAG/gMs for the oven drying (60°C),
and 9.81 mgEAG/gMs for the solar dryer
drying (40°C). For Pleurotus sp., the contents obtained were 13.79 mgEAG/gMs for microwave drying (280 W), 8.36 mgEAG/gMs for oven drying (60°C)
and 8.98 mgEAG/gMs for solar drying (40°C). Regarding flavonoids, for Termitomyces sp., this revealed 0.5797 mgECa/gMs
for microwave drying (280 W), 0.729 mgECa/gMs for oven drying (60°C) and 0.5671
mgECa/gMs for solar drying (40°C). The flavonoid contents for Pleurotus sp. gave 0.842 mgECa/gMs for microwave drying (280 W),
1.06 mgECa/gMs for oven drying (60°C) and, 0.425 mgECa/gMs for solar drying
(40°C). For Termitomyces sp., the levels of free radical scavenging activity varied from 13.02
mg/mL for microwave drying, 25.08 mg/mL for oven drying, and 22.25 mg/mL for
solar drying; while for Pleurotus sp., 15.96 mg/mL for microwave drying, 39.90 mg/mL for oven drying, and
31.60 mg/mL for solar drying.