title: Comparative studies on chemical parameters and antioxidant properties of stipes and caps of shiitake mushroom as affected by different drying methods.
abstract: BACKGROUND
  Shiitake, the second most cultivated mushroom, is famous for its high nutritional value and medicinal properties. In this study, various chemical parameters and antioxidant properties of caps and stipes of shiitake mushroom dried by different methods (freeze-drying, shade drying and hot air drying) were comparatively investigated by spectrophotometric assays, high-performance liquid chromatography, 1,1'-diphenyl-2-picrylhydrazyl assay, ferric reducing power assay and lipid peroxidation inhibition assay.
  
  
  RESULTS
  The contents of amino acids, neutral sugar and total phenolics in stipes were higher than those in caps of shiitake, while caps showed advantages in terms of their contents of protein and eritadenine. The chemical parameters and antioxidant activities of shiitake were significantly affected by the drying method used.
  
  
  CONCLUSIONS
  The contents of total phenolics, amino acids and neutral sugar in stipes were higher than those in caps of shiitake, which suggested that stipes were more nutritional than caps in some respects. Hot air drying at 50 °C resulted in high total phenolic, amino acid, uronic acid and neutral sugar contents and antioxidant activities, which could be useful for the application of shiitake and related products in the food industry.
authors.affiliation: Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China.
authors.forename: Ning
authors.initials: N
authors.lastname: Zhang
authors.forename: Haixia
authors.initials: H
authors.lastname: Chen
authors.forename: Yu
authors.initials: Y
authors.lastname: Zhang
authors.forename: Lishuai
authors.initials: L
authors.lastname: Ma
authors.forename: Xufeng
authors.initials: X
authors.lastname: Xu
mesh_terms: D000225:Adenine / Q000031:analogs & derivatives / Q000032:analysis; D000596:Amino Acids / Q000032:analysis; D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D055598:Chemical Phenomena; D002681:China; D004040:Dietary Carbohydrates / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005519:Food Preservation; D016166:Free Radical Scavengers / Q000032:analysis / Q000494:pharmacology; D005612:Freeze Drying; D048690:Fruiting Bodies, Fungal / Q000737:chemistry*; D005656:Fungal Proteins / Q000032:analysis; D006358:Hot Temperature; D006801:Humans; D015227:Lipid Peroxidation / Q000187:drug effects; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis; D055550:Protein Stability; D020942:Shiitake Mushrooms / Q000737:chemistry*; D014574:Uronic Acids / Q000032:analysis
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D016166:Free Radical Scavengers; D005656:Fungal Proteins; D010636:Phenols; D014574:Uronic Acids; C100029:eritadenine; D000225:Adenine
keywords: antioxidant activity; caps and stipes; chemical parameters; drying methods; shiitake