The Effect of Drying Temperature on Bioactive Compounds and Antioxidant Activity of Leccinum scabrum and Hericium erinaceus

This research examined how different drying temperatures affect the nutritional and medicinal compounds in two types of mushrooms. The findings show that while drying helps preserve mushrooms for longer storage, it can significantly reduce their beneficial compounds and antioxidant properties, especially at higher temperatures. This has important implications for both consumers and food processors. Impacts on everyday life: • Fresh mushrooms may offer more health benefits than dried ones • Lower temperature drying better preserves beneficial compounds • Consumers may want to consider using fresh mushrooms when possible • Food processors should optimize drying temperatures to maintain nutrition • Storage method affects the medicinal properties of mushrooms