Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Table 3

Chemical composition, bioactive compounds, and antioxidant activity of fresh oyster mushroom (not exposed) and exposed to sunlight for 60 min.

Physical property	Mushroom not exposed to sunlight	Mushroom exposed to sunlight
Chemical composition
Moisture (%)	^a	^a
Protein (%)	^a	^a
Fat (%)	^a	^a
Ash (%)	^a	^a
Fiber (%)	^a	^a
NFE (%)	^a	^a
Bioactive compounds
Total phenolic (mg GA/g)	^b	^a
Total flavonoid (μg RE/mL)	^b	^a
Antioxidant activity
DPPH (%)	^b	^a
FRAP (mg GAE/g)	^b	^a

Results are reported as of triplicate analysis. Means with the same letters are not significantly different () in the same column. RE: rutin equivalent; GAE: gallic acid equivalent; NEF: carbohydrates; FRAP: ferric reducing antioxidant power; DPPH: 1,1-diphenyl-2-picrylhydrazyl.