The study of total phenolic acid of Dictyophora spp., Lentinula edodes, Volvariella volvacea and their phenolic loss after boiling process.

Abstract

Dictyophora spp. or bamboo mushroom found in many parts of Thailand is a good source of nutrients containing the 20 amino acids with high riboflavin. However, there are only a few studies on functional and bioactive properties of the Thai strain of bamboo mushroom. Most studies focused on Dictyophora indusiata which is mostly found in China. In general, the preparation of food from mushrooms requires boiling process leading to the loss of total phenolic acid which is a good source antioxidant compound. Therefore, this study aimed to evaluate the total phenolic compound of three kinds of mushroom including Dictyophora sp. (Thai strain), Lentinula edodes, and Volvariella volvacea for total phenolic compound alteration before boiling and after boiling at 5, 10 and 30 minutes. Our result demonstrates that the average of total phenolic compound in Dictyophora indusiata was 173 µgGEA/g, which is less than Volvariella volvacea (1358 µgGEA/g) and Lentinula edodes (516 µgGEA/g). However, the result shows the boiling process reduced total phenolic acid in of Lentinula edodes and Volvariella volvacea more than Dictyophora sp. (Thai strain). Interestingly, this study reveals that a proper boiling time increased the total phenolic compound for Dictyophora sp. (Thai strain). Taken together, our findings demonstrate three types of mushrooms contain high total phenolic compound which is beneficially to develop medicinal mushroom products for use in medical aspects as the alternative approaches for prevention or treatment diseases.