Supakorn Arthan
Program of Chemistry, Faculty of Science and Technology, Sakon Nakhon Rajabhat University, Mueang District, Sakon Nakhon, 47000, Thailand
Sajeerat Supasee
Program of Chemistry, Faculty of Science and Technology, Sakon Nakhon Rajabhat University, Mueang District, Sakon Nakhon, 47000, Thailand
Wirada Thepkamdee
Program of Chemistry, Faculty of Science and Technology, Sakon Nakhon Rajabhat University, Mueang District, Sakon Nakhon, 47000, Thailand
Jinda Jandaruang
Program of Chemistry, Faculty of Science and Technology, Sakon Nakhon Rajabhat University, Mueang District, Sakon Nakhon, 47000, Thailand
Gawalee Phatai
Department of Computer, Faculty of Science and Technology, Sakon Nakhon Rajabhat University, Mueang District, Sakon Nakhon, 47000, Thailand
DOI: https://doi.org/10.14456/apst.2025.70
Keywords: Termitomyces clypeatus Storage mushroom Folk wisdom preservative of mushroom Antioxidant Phenolic compound
Abstract
The effects of storage and extraction methods on the total phenolic content and antioxidant activity for the preservative of Termitomyces clypeatus (wild edible mushroom) were investigated. The mushrooms were prepared fresh, dried (with extraction periods of 3, 5, and 10 min), boiled, and then froze in a refrigerator for 1-3 months after boiling. The crude extracts were evaluated for total phenolic content and antioxidant activity. The antioxidant properties of samples were evaluated by several biochemical assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay. The boiled and frozen mushrooms in a refrigerator for 1-3 months as folk wisdom for mushroom preservation, results show a slight decrease in the antioxidant activities and total phenolic content after storage. The dried mushroom has higher antioxidant activities and total phenolic content than fresh mushrooms; extracting dried mushrooms with boiling water for 3 min is the best condition for extraction. The mushroom boiled water exhibits phenolic content and antioxidant activity, indicating its nutritional value and suitability for consumption. Interestingly, the magic quadrant analyzed the antioxidant properties of all samples, revealing that dried mushrooms extracted with boiling water, akin to tea, for 3 min exhibited the highest antioxidant activity. This information was interesting for developing this mushroom into a tea product. This study provides valuable information concerning the storage and extraction of T. clypeatus for eating off-season and developing into another product.
How to Cite
Arthan, S., Supasee, S. ., Thepkamdee, W. ., Jandaruang, J. ., & Phatai, G. . (2025). Effects of storage and extraction methods on antioxidant activities and total phenolic compounds of Termitomyces clypeatus. Asia-Pacific Journal of Science and Technology, 30(05), APST–30. https://doi.org/10.14456/apst.2025.70
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