The present study examined the degradation of bioactive components (total polyphenol, ascorbic acid, and flavonoids) and antioxidant activity by measuring the free‐radical scavenging activity (% inhibition) in control (microwave blanched at 1,080 W for 30 s followed by osmotic dehydration in 15% sodium chloride solution for 10 min) button mushroom (Agaricus bisporus) under the effect of heat treatment. The control button mushrooms were tray dried at a temperature range of (60, 65, and 70°C) until constant weight. Phytochemicals and antioxidant were further analyzed and quantified at every hour. Moreover, kinetic modeling of phytochemicals has been done. The present study shows that free‐radical scavenging activity (% inhibition) and total phenolic content degradation could be better anticipated through first‐order kinetic model, while, flavonoid content and ascorbic acid degradation by a second‐order kinetic model based on the values of coefficient of determination (R²). The decimal reduction time (D value), activation energy, entropy, enthalpy, and Gibbs free energy has been analyzed for all respective parameters in treated mushroom and reported. This finding would be beneficial for designing thermal processing for button mushroom.

中文翻译：

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盘式干燥过程中纽扣蘑菇（双孢蘑菇）中生物活性化合物的热降解动力学

本研究通过测量对照中的自由基清除活性（抑制％），检查了生物活性成分（总多酚，抗坏血酸和类黄酮）的降解和抗氧化活性（微波在1,080 W的热量下浸泡30 s，随后在水中进行渗透脱水）。 15％的氯化钠溶液10分钟）蘑菇（双孢蘑菇））在热处理的作用下。对照蘑菇在60、65和70°C的温度范围内进行盘式干燥，直至恒重。每小时对植物化学物质和抗氧化剂进行进一步分析和定量。此外，已经完成了植物化学物质的动力学建模。本研究表明，通过一阶动力学模型可以更好地预测自由基清除活性（抑制％）和总酚含量的降解，而通过二阶动力学模型基于黄酮的值可以更好地预测类黄酮含量和抗坏血酸的降解。测定系数（R ²）。小数点减时间（D值，活化能，熵，焓和吉布斯自由能已针对蘑菇中的所有各个参数进行了分析并进行了报道。该发现对于设计蘑菇的热处理将是有益的。