In this study, nine different edible mushrooms, namely bunapi, maitake, bunashimeji, abalone, oyster, button, white, enoki and kukur evaluated for antioxidant activities and total phenolic content (TPC). Specifically, three different antioxidant assays which were 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, ferric reducing antioxidant power (FRAP) and metal chelating (MC) used. From the evaluation, button mushrooms were identified to scavenge free radicals and reduce lipid peroxidation with the lowest EC 50 of 23.40±2.56 mg/mL in methanol extract. Besides, the highest ferric reducing antioxidant power and metal chelating activities were exhibited by button mushroom in water extract at 25.47±2.52 mg/mL and enoki in methanol extract at 1.00±0.16 mg/mL, respectively. On the other hand, the highest contents of total phenolics were recorded in a water extract of kukur with 211.35±11.89 µg GAE/g extract and methanol extract of maitake with 400.28±11.35 µg GAE/g extract. However, there was no correlation between the antioxidant activity and total phenolic content because the activity of DPPH, FRAP and metal chelating revealed different lowest EC 50 value when associated with different species of mushrooms. Hence, this study showed the antioxidant values of nine edible mushrooms species, which can serve as a useful database for the selection of mushrooms in food, pharmaceuticals and nutraceuticals industries.

Thermal preservation using the canning method is a promising alternative for retaining the maximum quality of the foods. Recently, the rising awareness of the nutritional value of canned products has received the attention of various researchers, as canned food can offer both healthy and convenient solutions to consumers. The present study reported the nutritional values and presence of food additives and preservatives in different Ayam BrandTM canned foods in tomato sauce namely sardines (CS), mackerel (CM) and baked beans (CB), canned tuna flakes in water (CTF) and canned tuna in mayonnaise (CTM) compared to the fresh and home-cooked food samples. The canned products, CS and CM contain significantly higher (p<0.05) amounts of Omega-3 but are lower in protein compared to their fresh counterparts. The calcium compositions of canned sardines and mackerels are 10-fold higher than fresh and home-cooked, contributed by the soft and brittles bones which enriched with calcium. The nutritional values of canned products were maintained throughout the storage period throughout the span of 3 years, with insignificant changes (p>0.05). Regardless of canned or fresh food samples, there was no total dietary fiber, benzoic acid, sorbic acid and sulfur dioxide detected in all samples except for the dietary fiber in the baked beans. CS and CTM contained significantly (p<0.05) higher amounts of glutamic acid than their fresh counterparts and the glutamic acid in all canned products ranging from 0.001-0.37 mg/g which is within the acceptable daily intake of 13 g/day. The natural glutamic acid was contributed by the raw materials of fish and tomato sauces themselves. No MSG was detected in all canned products. Therefore, it is safe to consume canned food products that greatly representing fresh and home-cooked foods without compromising with the nutritional values