title: Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.
abstract: Influence of culinary treatments (boiling, microwaving, grilling, and deep frying) on proximate composition and antioxidant capacity of cultivated mushrooms (Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, and Pleurotus eryngii) was studied. Proximate composition was affected by the cooking method and the mushrooms species. Frying induced more severe losses in protein, ash, and carbohydrates content but increased the fat and energy. Boiling improved the total glucans content by enhancing the β-glucans fraction. A significant decrease was detected in the antioxidant activity especially after boiling and frying, while grilled and microwaved mushrooms reached higher values of antioxidant activity. Maillard reaction products could be partially responsible, as supported by the absorbance values measured at 420 nm. Since cooking techniques clearly influence the nutritional attributes of mushrooms, the proper selection of treatments is a key factor to prevent/reduce nutritional losses. Microwaving and grilling were established as the best processes to maintain the nutritional profile of mushrooms.
authors.affiliation: a Mushroom Technological Research Center of La Rioja (CTICH) , Autol (La Rioja) , Spain.
authors.forename: Irene
authors.initials: I
authors.lastname: Roncero-Ramos
authors.affiliation: a Mushroom Technological Research Center of La Rioja (CTICH) , Autol (La Rioja) , Spain.
authors.forename: Mónica
authors.initials: M
authors.lastname: Mendiola-Lanao
authors.affiliation: a Mushroom Technological Research Center of La Rioja (CTICH) , Autol (La Rioja) , Spain.
authors.forename: Margarita
authors.initials: M
authors.lastname: Pérez-Clavijo
authors.affiliation: b Department of Physiology and Biochemistry of Animal Nutrition , Estación Experimental del Zaidín (CSIC) , Armilla (Granada) , Spain.
authors.forename: Cristina
authors.initials: C
authors.lastname: Delgado-Andrade
mesh_terms: D000363:Agaricales / Q000737:chemistry*; D000364:Agaricus / Q000737:chemistry; D000975:Antioxidants / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005936:Glucans / Q000032:analysis; D009753:Nutritive Value; D020076:Pleurotus / Q000737:chemistry; D059808:Polyphenols / Q000032:analysis
chemical_list: D000975:Antioxidants; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D005936:Glucans; D059808:Polyphenols
keywords: Maillard reaction; Mushrooms; antioxidant activity; cooking methods; proximal composition; β-glucans