Effect of Different Cooking Methods on the True Retention of Vitamins, Minerals, and Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes)
This study investigated the effect of cooking methods including steaming, blanching, microwaving, boiling, and roasting on the true retention of minerals, vitamins, and bioactive compounds in shiitake mushrooms (Lentinus edodes). The proximate composition significantly decreased after cooking. In ge...
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| Published in | FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 25; no. 1; pp. 115 - 122 |
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| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
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Tsukuba
Japanese Society for Food Science and Technology
2019
The Japanese Society for Food Science and Technology Japan Science and Technology Agency |
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| Abstract | This study investigated the effect of cooking methods including steaming, blanching, microwaving, boiling, and roasting on the true retention of minerals, vitamins, and bioactive compounds in shiitake mushrooms (Lentinus edodes). The proximate composition significantly decreased after cooking. In general, the true retentions of minerals were lowest in the boiled samples. Microwaved and roasted samples showed higher true retentions of minerals than other cooking methods. Boiling resulted in the lowest true retention levels of vitamins and bioactive compounds, while roasting resulted in the higher true retention values. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities of blanched, boiled, and steamed samples decreased compared with the activities of the raw samples. However, the antioxidant activities of microwaved and roasted samples were maintained or increased. These results suggest that cooking causes changes in nutritional content that are dependent on the type of cooking method. In addition, when estimating the dietary intake of nutrients in the future, nutrient retention should be taken into consideration. |
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| AbstractList | This study investigated the effect of cooking methods including steaming, blanching, microwaving, boiling, and roasting on the true retention of minerals, vitamins, and bioactive compounds in shiitake mushrooms (Lentinus edodes). The proximate composition significantly decreased after cooking. In general, the true retentions of minerals were lowest in the boiled samples. Microwaved and roasted samples showed higher true retentions of minerals than other cooking methods. Boiling resulted in the lowest true retention levels of vitamins and bioactive compounds, while roasting resulted in the higher true retention values. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities of blanched, boiled, and steamed samples decreased compared with the activities of the raw samples. However, the antioxidant activities of microwaved and roasted samples were maintained or increased. These results suggest that cooking causes changes in nutritional content that are dependent on the type of cooking method. In addition, when estimating the dietary intake of nutrients in the future, nutrient retention should be taken into consideration. |
| Author | Kim, Younghwa Lee, Hana Jeong, Heon Sang Lee, Kyeongmin Choi, Youngmin Lee, Junsoo |
| Author_xml | – sequence: 1 fullname: Lee, Kyeongmin organization: Graduate School of Agricultural Science, Hokkaido University – sequence: 1 fullname: Lee, Hana organization: Division of Food and Animal Sciences, Chungbuk National University – sequence: 1 fullname: Kim, Younghwa organization: School of Food Biotechnology and Nutrition, Kyungsung University – sequence: 1 fullname: Jeong, Heon Sang organization: Division of Food and Animal Sciences, Chungbuk National University – sequence: 1 fullname: Lee, Junsoo organization: Division of Food and Animal Sciences, Chungbuk National University – sequence: 1 fullname: Choi, Youngmin organization: Food and Nutrition Division, Department of Agrofood Resources, National Institute of Agricultural Sciences |
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| References_xml | – reference: Shao, S., Hernandez, M., Kramer, J.K.G., Rinker, D.L., and Tsao, R. (2010). Ergosterol profiles, fatty acid composition, and antioxidant activities of button mushrooms as affected by tissue part and developmental stage. J. Agric. Food Chem., 58, 11616-11625. – reference: Francisco, M., Velasco, P., Moreno, D.A., Garcia-Viguera, C., and Cartea, M.E. (2010). Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C. Food Res. Int., 43, 1455-1463. – reference: Wang, N., Hatcher, D.W., Tyler, R.T., Toews, R., and Gawalko, E.J. (2010). Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Res. Int., 43, 589-594. – reference: Marley, E.C., Mackay, E., and Young, G. (2009). Characterisation of vitamin B12 immunoaffinity columns and method development for determination of vitamin B12 in a range of foods, juices and pharmaceutical products using immunoaffinity clean-up and high performance liquid chromatography with UV detection. Food Addit. Contam. Part A Chem. Anal. Control. Expo. Risk Assess., 26, 282-288. – reference: Erdman, J.W. Jr. and Klein, B.P. (1982). Harvesting, processing and cooking influences on vitamin C in foods, In Seib, P.A. and Tolbert, B.M. (Eds.), Ascorbic acid: Chemistry, metabolism and uses (pp. 499-532). Washington, D.C. – reference: Yamaguchi, T., Mizobuchi, T., Kajikawa, R., Kawashima, H., Miyabe, F., Terao, J., Takamura, H., and Matoba, T. (2001). Radicalscavenging activity of vegetables and the effect of cooking on their activity. Food Sci. & Technol. Res., 7, 250-257. – reference: Medoua, G.N. and Oldewage-Theron, W.H. (2014). Effect of drying and cooking on nutritional value and antioxidant capacity of morogo (Amaranthus hybridus) a traditional leafy vegetable grown in South Africa. J. Food Sci. Technol., 51, 736-742. – reference: Mattila, P., Konko, K., Eurola, M., Pihlava, J.M., Astola, J., Vahteristo, L., Hietaniemi, V., Kumpulainen, J., Valtonen, M., and Piironen, V. (2001). Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. J. Agric. Food Chem., 49, 2343-2348. – reference: Lee, S., Choi, Y., Jeong, H.S., Lee, J., and Sung, J. (2018). Effect of different cooking methods on the content of vitamins and true retention in selected vegetables. Food Sci. Biotech., 27, 333-342. – reference: Kimura, M. and Itokawa, Y. (1990). Cooking losses of minerals in foods and its nutritional significance. J. Nutr. Sci. Vitaminol., 36, S25-S32. – reference: Chen, L. and Eitenmiller, R.R. (2007). Optimization of the trienzyme extraction for the microbiological assay of folate in vegetables. J. Agric. Food. Chem., 55, 3884-3888. – reference: Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., and Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med., 26, 1231-1237. – reference: Guillamon, E., Garcia-Lafuente, A., Lozano, M., D'Arrigo, M., Rostagno, M.A., Villares, A., and Martinez, J.A. (2010). Edible mushrooms: role in the prevention of cardiovascular diseases. Fitoterapia, 81, 715-723. – reference: Hirasawa, M., Shouji, N., Neta, T., Fukushima, K., and Takada, K. (1999). Three kinds of antibacterial substances from Lentinus edodes (Berk.) Sing. (Shiitake, an edible mushroom). Int. J. Antimicrob. Agents, 11, 151-157. – reference: Puupponen-Pimiä, R., Häkkinen, S.T., Aarni, M., Suortti, T., Lampi, A., Eurola, M., Piironen, V., Nuutila, A.M., and Oksman-Caldentey, K.M. (2003). Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. J. Sci. Food & Agric., 83, 1389-1402. – reference: Dewanto, V., Wu, X., Adom, K.K., and Liu, R.H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem., 50, 3010-3014. – reference: Faller, A.L.K. and Fialho, E. (2009). The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Res. Int., 42, 210-215. – reference: Nguyen, T.H., Nagasaka, R., and Ohshima, T. (2012). Effects of extraction solvents, cooking procedures and storage conditions on the contents of ergothioneine and phenolic compounds and antioxidative capacity of the cultivated mushroom Flammulina velutipes. Int. J. Food Sci. Tech., 47, 1193-1205. – reference: Ersoy, B. and Özeren, A. (2009). The effect of cooking methods on mineral and vitamin contents of African catfish. 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| SubjectTerms | Antioxidants Bioactive compounds Biological activity Blanching Boiling Cooking cooking methods Diet dietary bioactive compounds Dietary intake Dietary minerals Food processing Minerals Mushrooms Nutrient retention Nutrients nutritional composition Ovenware Retention Roasting Scavenging shiitake mushroom (Lentinula edodes) Steaming true retention Vitamins |
| Title | Effect of Different Cooking Methods on the True Retention of Vitamins, Minerals, and Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes) |
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