Nutritional and antioxidative quality of mushroom (Pleurotus porrigens) tea

The aims of this study were to investigate the nutritional and antioxidative quality of mushroom tea. Pleurotus porrigens, a wild edible mushroom from Sabah was made into tea powder by fermentation in order to obtain desirable aroma of tea. Mushroom tea infusions were prepared from different temperature of water (60°C, 80°C, 100°C) and infusing time (30s-20 min) to access their nutritional values and antioxidant properties. Antioxidant activities of tea powder and infusions were determined by using 2, 2-Diphenyl-1-picrylhydrazyl (DPPH), Beta carotene Bleaching (BCB), Ferric-reducing Antioxidant Power (FRAP), 2, 2’-Azinobis-3-ethylbenzotiazoline-6-sulfonic acid (ABTS) assay. Their antioxidant groups were determined by using total phenolics (TP), total flavonoids (TF) and total carotenoids (TC). Antioxidant activities of tea infusions increased significantly (p