Physicochemical and Antioxidant Properties of Oil and Vinegar-Based Pickles Developed from Edible Mushrooms
DOI:
https://doi.org/10.38211/joarps.2026.07.344Keywords:
Edible mushroom pickle, physicochemical properties, antioxidant activityAbstract
Edible mushrooms’ fragility urges preservation such as drying, freezing, canning or pickling etc. to mitigate postharvest mushroom losses. A comparative study was carried out to evaluate the physicochemical, antioxidant and sensorial properties of oil- and vinegar-based pickles prepared from button and oyster mushrooms. A total of four pickle formulations were developed from edible mushrooms (EM) and pickling liquids (PL): BMxO (Button Mushroom with Oil), BMxV (Button Mushroom with Vinegar), OMxO (Oyster Mushroom with Oil), and OMxV (Oyster Mushroom with Vinegar). The physicochemical properties and antioxidant activities of the pickle samples were analyzed using standard analytical procedures. The results revealed significant differences (P < 0.05) among all formulations. OMxO exhibited significantly higher pH (5.12), protein (3.84%), fat (10.49%), crude fiber (2.89%) and overall acceptability score (8.4). In contrast, OMxV showed significantly higher titratable acidity (1.40%), water activity (0.90), salt concentration (2.00%), moisture content (76.92%), and antioxidant properties, including DPPH radical scavenging activity (IC₅₀ = 89.26µg/mL), ABTS radical scavenging activity (IC₅₀ = 75.38µg/mL), and total phenolic content (253.82 mgGAE/100 g). The findings from present study indicate that OMxV showed most favorable antioxidant profile, whereas OMxO demonstrated superior nutritional composition. Both button mushroom pickle formulations however exhibited intermediate performance for most attributes studied. Based on physicochemical, antioxidant, sensorial properties, it is concluded that oyster mushroom-based pickles showed promising outcomes since OMxO remained exceptional for its nutritional and sensory properties while OMxV featured distinct antioxidant activity
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Copyright (c) 2026 Aijaz Hussain Soomro, Asadullah Marri, Ashfaque Ahmed Khaskheli, Nida Shaikh, Amna Mangio
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