The effect of LED drying method on mineral contents, bioactive compounds and color properties of Lentinula edodes (Shiitake) mushroom

In this study, it was aimed to determine the effect of drying whole and sliced shiitake (Lentinula edodes) mushrooms at different LED color temperatures on mineral, bioactive component and color quality. The mineral and bioactive component contents and color properties of shiitake mushrooms dried at 3 different color temperatures (3000 K, 4000 K and 6500 K) in the LED cabin drying system were compared with the mushrooms dried in an electric food dryer (air dry) as a control. In the study, the effect of shiitake mushrooms dried as whole and sliced at different LED color temperatures on mineral contents, bioactive compounds and color was found to be statistically significant. The amount of K, Mg, Mn, Cu, Zn, Cd, water soluble solids (WSS), titratable acid, Vitamin C, protein, total phenolic substance of shiitake mushrooms dried as a whole were significantly higher than mushrooms dried by slicing. When drying methods are compared; It was determined that the K, P, Ca, Mg, Mn, Cu, Se, and protein contents of shiitake mushrooms dried by air dry method were significantly higher than the contents of mushrooms dried at different LED color temperatures. The highest vitamin C, total phenolic substance, DPPH and FRAP contents (respectively, 168.83 mg 100 g-1, 604.77 mg GAE 100g-1, 244.94 mmol TE 100 g-1 and 723.73 mmol TE 100 g-1), were determined in 6500 K application. It was determined that the ΔE color change values of mushrooms dried with a food dryer were lower and closer to the colors of fresh shiitake mushrooms compared to different LED color temperature drying methods.