Table 1. Properties of the lyophilized powder of winter mushroom juice

Winter mushroom juice SEM
Raw Heat pasteurization
Bacteria counts (Log CFU/g)
 Total aerobic bacteria 5.01 ND1) -
 Coliform 2.53 ND -
Escherichia coli ND ND
pH 6.45b 6.56a 0.011
 α-Amino group content (μM/g protein) 2.61 2.59 0.038
Antioxidant potential
 Phenolic content (g GAE/kg) 5.75 5.73 0.136
 Ergothioneine content (g/kg) 2.43 2.53 0.042
 DPPH (%)2) 78.79 76.38 1.085
 ABTS+ (%)3) 53.77 56.38 1.183
 Reducing power 0.89 0.92 0.012
Microorganism counts were lower than detection limit (1 Log CFU/g).
1,1-diphenyl-2-picrylhydrazyl radical (0.2 mM) scavenging activity of winter mushroom juice powder (20 mg/mL).
2,2-azinobis-(3 ethylbenzothiazoline-6-sulfonic acid) (7 mM) reducing activity of winter mushroom juice powder (20 mg/mL).
Different letters in the same row indicate significant differences between means (p < 0.05).
SEM, standard error of the mean.