The effect of different drying methods on quality properties in the cork

In cases of inadequate nutrition causes numerous diseases in the human body. However, consuming mushroom rich in antioxidant substances, minerals and proteins can help prevent these diseases. Oyster mushrooms are the second most produced mushroom species in the world after the button mushroom (Agarigus bisporus). Oyster mushroom have a high nutritional value. In this study oyster mushrooms (Pleurotus ostreatus) were used as material to compared between different drying methods such as with hot air, under vacuum, microwave, freezing and in the sun on oyster mushrooms quality. In dried mushroom physical properties, moisture content, antioxidant activity, total amount of phenolic compounds and aroma profiles changes were determined. The total amounts of antioxidant activity of fresh oyster mushroom samples with phenolic compound and antioxidant activity were determined at 22.11 mg GAE/kg KM and 0.07 mmol TE/g KM respectively. According results dried oyster mushroom samples antioxidant activity was between1.50-6.80 mmol TE/g KM. Phenolic compound values of dried mushroom were between 2430.14-6066.14 mg GAE/kg KM and these values were found to increase with drying process. Aroma profile of oyster mushroom was analyzed by Headspace GC/MS. According to results, terpene alcohol, ketone, acid ester and aldehyde were detected.