Comparative studies on chemical parameters and antioxidant properties of stipes and caps of shiitake mushroom as affected by different drying methods

Abstract

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.