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Article

Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom

by 1,†, 1,†, 2,*,‡ and 1,*,‡
1
Department of Food Science and Human Nutrition and Fermented Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si 54896, Jeonbuk , Korea
2
Department of Food and Nutrition, Yeungnam University, 280, Daehak-ro, Gyeongsan 712-749, Korea
*
Authors to whom correspondence should be addressed.
In-Seo Hwang and Seo-Yeong Chon contributed to this work equally as co-first authors.
Woo-Suk Bang and Mina K. Kim contributed equally to this work as co-coresponding authors.
Foods 2021, 10(1), 54; https://doi.org/10.3390/foods10010054
Received: 2 December 2020 / Revised: 23 December 2020 / Accepted: 24 December 2020 / Published: 28 December 2020
(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)
The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. Six different roasting temperatures between 80 °C and 180 °C with 20 °C increments were selected, and mushrooms were roasted for 60 min in a conventional oven. Roasting shiitake mushroom at 140 °C showed the highest levels of antioxidant activities including 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhidrazyl (DPPH) radical scavenging activities, total phenols and polyphenol contents. The β-glucan ranged from 34.85% to 41.49%, and it was highest when the mushrooms were roasted at 120 °C, followed by 140 °C. Instrumental flavor analysis was conducted by Gas Chromatography using Purge and Trap, and identification of compounds were produced by NIST library. Twenty-six volatile flavor compounds were identified. The concentrations of pyrazines and furans increased with increased roasting temperatures. Shiitake mushrooms roasted at 160 °C for 60 min had the most diverse volatile flavor compound profiles. This study revealed how roasting temperatures can modulate antioxidant, functional (β-glucan) and flavor benefits. View Full-Text
Keywords: shiitake mushroom; beta-glucan; antioxidant properties shiitake mushroom; beta-glucan; antioxidant properties
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MDPI and ACS Style

Hwang, I.-S.; Chon, S.-Y.; Bang, W.-S.; Kim, M.K. Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom. Foods 2021, 10, 54. https://doi.org/10.3390/foods10010054

AMA Style

Hwang I-S, Chon S-Y, Bang W-S, Kim MK. Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom. Foods. 2021; 10(1):54. https://doi.org/10.3390/foods10010054

Chicago/Turabian Style

Hwang, In-Seo, Seo-Yeong Chon, Woo-Suk Bang, and Mina K. Kim. 2021. "Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom" Foods 10, no. 1: 54. https://doi.org/10.3390/foods10010054

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