Changes in protein, total sugar, total phenolic contents and antioxidant activity of Tricholoma matsutake after different processing methods

This study investigated the effects of low-temperature frying (LTF), boiling (BO), steaming (ST), roasting (RO), vacuum freeze-drying (VFD), vacuum low-temperature heating (VLTH), and microwave heating (MH) on the contents of proteins, total sugars, total phenolics, and antioxidant activity of Tricholoma matsutake , and water and alcohol extracts were prepared. The results showed that the protein content decreased after all treatments, with significant reductions after RO and MH ( p < 0.05). BO and MH significantly increased the total phenolic and total sugar contents ( p < 0.05), whereas LTF, RO, and VLTH significantly reduced the total phenolic content. ST and VFD effectively preserved the total phenolic content. Based on four antioxidant indices (DPPH • , ABTS •+ , and hydroxyl radical scavenging rates, and reducing power), BO, VFD, and MH best maintained or enhanced the antioxidant activity of Tricholoma matsutake , and the alcohol extracts generally exhibited higher antioxidant activity than the water extracts. Considering nutrient retention, antioxidant activity, and practical production feasibility, BO and VFD are the most suitable methods for the standardized and industrial production of Tricholoma matsutake resources, and the alcohol extract shows potential for developing natural antioxidants.