caa a22 4500 606243445 CHVBK 20210128101324.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9231-x doi (NATIONALLICENCE)springer-10.1007/s11694-015-9231-x Proximate compositions, nonvolatile taste components and antioxidant capacities of some dried edible mushrooms collected from Thailand [Elektronische Daten] [Phisut Naknaen, Teerarat Itthisoponkul, Phantipha Charoenthaikij] Four species of mushrooms are commercially available in Thailand, namely Lentinus edodes, Pleurotus eryngii, Pleurotus sajor-caju and Pleurotus djamor and their nutritional compositions, nonvolatile taste components as well as antioxidant capacities were determined. In this research, each mentioned mushrooms were dehydrated by hot air drying prior to analysis. All dried mushrooms were found to be good sources of proteins, with contents varying in the ranges of 21.23-28.23g/100g dry weight (dw) while the fat content was very low (1.47-2.57g/100g dw). Trehalose (12.97-42.57mg/g dw) and mannitol (73.27-75.53mg/g dw) were considered as the major mushroom sugar/polyol. Total soluble sugar contents were in the order: L. edodes>P. sajor-caju>P. eryngii and P. djamor. Total content of free amino acids also varied and ranged from 28.46 to 57.09mg/g dw. Monosodium glutamate (MSG)-like components were the highest in P. eryngii (10.72mg/g dw), and lowest in L. edodes (7.16mg/g dw) and P. djamor (7.41mg/g dw). Equivalent umami concentration values (EUC) in four dried edible mushrooms ranged from 200.28 to 299.60g MSG/100g dw, and the highest EUC was found in P. eryngii, followed by P. djamor, P. sajor-caju and L. edodes, respectively. In addition, L. edodes contained the highest total phenolic contents (26.63mg/g dw) as well as antioxidant capacities as evaluated by DPPH radical scavenging activity (DPPH-RSA, 7.58mg/g trolox dw), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity (ABTS-RSA, 2.19mg/g trolox dw) and Ferric ion reducing antioxidant power (FRAP, 18.77mg/g trolox dw). This result obtained revealed that all dried mushrooms contained a relatively strong umami taste and could be used as functional foods with a palatable umami taste or in the formulation of nutraceuticals. Springer Science+Business Media New York, 2015 Umami nationallicence Mushroom nationallicence Antioxidant nationallicence Taste nationallicence Naknaen Phisut Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Sukhumvit 23, 10110, Bangkok, Thailand aut Itthisoponkul Teerarat Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Sukhumvit 23, 10110, Bangkok, Thailand aut Charoenthaikij Phantipha Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Sukhumvit 23, 10110, Bangkok, Thailand aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 259-268 2193-4126 9:3<259 2015 9 11694 https://doi.org/10.1007/s11694-015-9231-x text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9231-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Naknaen Phisut Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Sukhumvit 23, 10110, Bangkok, Thailand aut NATIONALLICENCE 700 1- Itthisoponkul Teerarat Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Sukhumvit 23, 10110, Bangkok, Thailand aut NATIONALLICENCE 700 1- Charoenthaikij Phantipha Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Sukhumvit 23, 10110, Bangkok, Thailand aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 259-268 2193-4126 9:3<259 2015 9 11694