Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage

Abstract The research aimed to study the effect of hot-air drying on the properties of edible bolete mushroom (Phlebopus colossus (R. Heim) Singer). Fresh edible bolete contained an efficient antioxidant activity, showing a significant value of total phenolic content and radical scavenging activity and was high in protein and fiber with low fat content. The changes in physicochemical and antioxidative properties of edible bolete during hot-air drying at various temperature and time were studied. The phenolic content and antioxidative properties of edible bolete decreased with the temperature and drying time. At 60 °C for 5 h, the phenolic content and antioxidative properties of the dried edible bolete remained at 25% compared to the fresh mushroom. Moreover, there was no substantive change in the bacterial count of dried edible bolete with vacuum packing after six months at room temperature.