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. 2022 Sep 5;11(17):2713.
doi: 10.3390/foods11172713.

Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes

Xiaoli Zhou  1 , Qinglin Guan  1 , Yanli Wang  1 , Dong Lin  1 , Bin Du  1
Affiliations

Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes

Xiaoli Zhou et al. Foods. .

Abstract

This work evaluated the effect of different cooking methods (boiling, steaming, microwaving, frying and pressure cooking) on the nutrients, antioxidant activities, volatile and nonvolatile taste-active components of three varieties of Lentinus edodes (808, 0912 and LM) from Guizhou Province. The results showed that LM had the most polysaccharides, 0912 had the most minerals, but LM, 808 and 0912 had low amounts of polyphenols, dietary fiber and proteins, respectively. The dietary fiber and protein were decreased by 4.1~38.7% and 4.1~44.0% during cooking, while microwaving improved the nutritional value of the Lentinus edodes by increasing the polysaccharide (88~103 mg/g to 93~105 mg/g) and polyphenol content (6.4~8.1 mg/g to 7.5~11.2 mg/g), thereby strengthening the antioxidant activity. The nucleotides were all destroyed after cooking, especially frying or boiling. The glutamate content was the highest in LM and 808, and the methionine content appeared to be the highest in 0912. Pressure cooking and frying increased the proportions of sweet and umami amino acids and decreased the proportion of bitter amino acids, creating more aroma-active compounds. In summary, microwaving increased the content of bioactive compounds and antioxidant activities, and it preserved nonvolatile taste-active components, while pressure cooking and frying were the best methods for increasing the flavor compounds.

Keywords: Lentinus edodes; antioxidant activity; cooking method; flavor; nutrients; volatile.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
HPLC chromatogram of three nucleotide standards.
Figure 2
Figure 2
Effect of cooking on polysaccharide content in three kinds of L. edodes. A–C: significant difference (p < 0.05) in three kinds of L. edodes under the same treatment; a–d: significant difference (p < 0.05) in different processing methods. ANOVA and Duncan test were used to analyze the significant difference among samples from different cooking methods.
Figure 3
Figure 3
Effects of different cooking on protein content in three kinds of L. edodes. A–C: significant difference (p < 0.05) in three kinds of L. edodes under the same cooking methods; a–e: significant difference (p < 0.05) in different processing methods. ANOVA and Duncan test were used to analyze the significant difference among samples from different cooking methods.
Figure 4
Figure 4
Effects of different processing methods on total dietary fiber content of L. edodes. A–C: significant difference (p < 0.05) in three kinds of L. edodes under the same cooking methods; a–d: significant difference (p < 0.05) in different processing methods. ANOVA and Duncan test were used to analyze the significant difference among samples from different cooking methods.
Figure 5
Figure 5
Effects of different processing methods on moisture content of L. edodes. A–C: significant difference (p < 0.05) in three kinds of L. edodes under same cooking; a–f: significant difference (p < 0.05) in different processing methods. ANOVA and Duncan test were used to analyze the significant difference among samples from different cooking methods.
Figure 6
Figure 6
Effects of different processing methods on minerals content of L. edodes. A–C: significant difference (p < 0.05) in three kinds of L. edodes under the same cooking methods; a–c: significant difference (p < 0.05) in different processing methods. ANOVA and Duncan test were used to analyze the significant difference among samples from different cooking methods.
Figure 7
Figure 7
Effects of different processing methods on total phenolics of L. edodes. A–C: significant difference (p < 0.05) in three kinds of L. edodes under the same cooking methods; a–e: significant difference (p < 0.05) in different processing methods. ANOVA and Duncan test were used to analyze the significant difference among samples from different cooking methods.
Figure 8
Figure 8
Effects of different processing methods on antioxidant activity of Lentinus edodes. (A): DPPH-scavenging activity in three kinds of Lentinula edodes with different cooking. DPPH-radical-scavenging effect of Vc: 95.23% ± 1.44% with 1 mg/mL. (B): Reducing power in three kinds of Lentinula edodes with different cooking methods. Reducing power of Vc: 1.09 ± 0.04 with 1 mg/mL. All data are the average of three experiments. A–C: significant difference (p < 0.05) in three kinds of L. edodes under the same cooking methods; a–c: significant difference (p < 0.05) in different processing methods. ANOVA and Duncan test were used to analyze the significant difference among samples from different cooking methods.
Figure 9
Figure 9
Gas chromatography–mass spectrometry of LE from different cooking methods.
Figure 10
Figure 10
Heat map of volatile flavor compounds in different cooking treatments in three kinds of L. edodes. ST, steam treatment; BO, boil treatment; FR: fry treatment, MI: microwave treatment; HP: high-pressure treatment; UN: uncooked.
See this image and copyright information in PMC

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