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Assessment of drying methods on the physiochemical property and antioxidant activity of Cordyceps militaris

Author:
Li, Yueyue, Yang, Huandong, Yang, Hailong, Wang, Jing, Chen, Hangjun
Source:
Journal of food measurement & characterization 2019 v.13 no.1 pp. 513-520
ISSN:
2193-4126
Subject:
2,2-diphenyl-1-picrylhydrazyl, Cordyceps militaris, air drying, antioxidant activity, carotenoids, color, cordycepin, freeze drying, microwave drying, polysaccharides
Abstract:
Drying is an important method in the preservation of food and plant materials. The effects of sun-drying (SD), freeze-drying (FD), hot air drying (50 °C, 70 °C; HD) and microwave drying (420 W, 700 W; MD) on the physiochemical properties and antioxidant activities of Cordyceps militaris were examined. Results showed that freeze-drying led to the lowest color difference and maintained more cordycepin and polysaccharide. Microwave drying at 700 W helped to preserve larger amounts of phenolic compounds and carotenoids, so showed higher DPPH and ABTS free radicals scavenging activities and ferric reducing antioxidant power. Therefore, microwave drying should be a potential method for obtaining dried C. militaris with high antioxidant activity.
Agid:
6312036