Advertisement

Journal of Food Science and Technology

, Volume 51, Issue 11, pp 3362–3368 | Cite as

Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms

  • Liping Sun
  • Xue Bai
  • Yongliang Zhuang
Original Article

Abstract

The influences of cooking methods (steaming, pressure-cooking, microwaving, frying and boiling) on total phenolic contents and antioxidant activities of fruit body of Boletus mushrooms (B. aereus, B. badius, B. pinophilus and B. edulis) have been evaluated. The results showed that microwaving was better in retention of total phenolics than other cooking methods, while boiling significantly decreased the contents of total phenolics in samples under study. Effects of different cooking methods on phenolic acids profiles of Boletus mushrooms showed varieties with both the species of mushroom and the cooking method. Effects of cooking treatments on antioxidant activities of Boletus mushrooms were evaluated by in vitro assays of hydroxyl radical (OH·) -scavenging activity, reducing power and 1, 1-diphenyl-2-picrylhydrazyl radicals (DPPH·) -scavenging activity. Results indicated the changes of antioxidant activities of four Boletus mushrooms were different in five cooking methods. This study could provide some information to encourage food industry to recommend particular cooking methods.

Keywords

Boletus mushrooms Cooking methods Phenolics Antioxidant activity 

Notes

Acknowledgments

This work was financially supported by Yunnan Natural Science Foundation (2010ZC032)

References

  1. Annegowda HV, Bhat R, Tze LM, Karim AA, Manor SM (2011) The free radical scavenging and antioxidant activities of pod and seed ectract of Clitoria fairchildiana (Howard)-an underutilized legume. J Food Sci Technol. doi: 10.1007/s13197-011-0370-8
  2. Barros L, Baptista P, Correia DM, Morais JS, Perreira ICFR (2007) Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms. J Agric Food Chem 55:4781–4788CrossRefGoogle Scholar
  3. Benjakul S, Lertittikul W, Bauer F (2005) Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system. Food Chem 93:189–196CrossRefGoogle Scholar
  4. Choi Y, Lee SM, Chun J, Lee HB, Lee J (2006) Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem 99:381–387CrossRefGoogle Scholar
  5. Elmastas M, Isildak O, Turkekul I, Temur N (2007) Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms. J Food Compos Anal 20:337–345CrossRefGoogle Scholar
  6. Hall IR, Lyon AJE, Wang Y, Sinclair L (1998) Ectomycorrhizal fungi with edible fruiting bodies, Boletus edulis. Econ Bot 52:44–56CrossRefGoogle Scholar
  7. Hayat K, Hussain S, Abbas S, Farooq U, Ding B, Xia S, Jia C, Zhang X, Xia W (2009) Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro. Sep Purif Technol 70:63–67CrossRefGoogle Scholar
  8. Heleno SA, Barros L, Sousa MJ, Martins A, Santos-Buelga C, Ferreira ICFR (2011) Targeted metabolites analysis in wild Boletus species. LWT Food Sci Technol 44:1343–1348CrossRefGoogle Scholar
  9. Heo HJ, Kim YJ, Chung D, Kim DO (2007) Antioxidant capacities of individual and combined phenolics in a model system. Food Chem 104:87–92CrossRefGoogle Scholar
  10. Isabelle M, Lee BL, Lim MT, Koh WP, Huang DJ, Ong CN (2010) Antioxidant activity and profiles of common vegetables in Singapore. Food Chem 120:993–1003CrossRefGoogle Scholar
  11. Jacobo-Velzquez DA, Cisneros-Zevallos L (2009) Correlations of antioxidant activity against phenolic content revisited: a new approach in data analysis for food and medicinal plants. J Food Sci 74:R107–R113CrossRefGoogle Scholar
  12. Jimnez-Monreal AM, Garcao-Diz L, Martnez-Tom M, Mariscal M, Murcia MA (2009) Influence of cooking methods on antioxidant activity of vegetables. J Food Sci 74:H97–H103CrossRefGoogle Scholar
  13. Jing H, Kitts DD (2004) Antioxidant activity of sugar–lysine Maillard reaction products in cell free and cell culture systems. Arch Biochem Biophy 429:154–163CrossRefGoogle Scholar
  14. Ju HK, Chung HW, Hong SS, Park JH, Lee J, Kwon SW (2010) Effect of steam treatment on soluble phenolic content and antioxidant activity of the Chaga mushroom (Inonotus obliquus). Food Chem 119:619–625CrossRefGoogle Scholar
  15. Khalil H, Mansour EH (1995) The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chem 54:177–182CrossRefGoogle Scholar
  16. Kim EH, Kim SH, Chung JI, Chi HY, Kim JA, Chung IM (2006a) Analysis of phenolic compounds and isoflavones in soybean seeds (Glycine max (L.) Merill) and sprouts grown under different conditions. Eur Food Res Technol 222:201–208CrossRefGoogle Scholar
  17. Kim JW, Yoo ID, Kim WG (2006b) Free radical-scavenging δ-lactones from Boletus calopus. Planta Medica 72:1431–1432CrossRefGoogle Scholar
  18. Mandge HM, Sharma S, Dar BN (2011) Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties. J Food Sci Technol. doi: 10.1007/s13197-011-0461-6
  19. Manzi P, Marconi S, Aguzzi A, Pizzoferrato L (2004) Commercial mushrooms: Nutritional quality and effect of cooking. Food Chem 84:201–206CrossRefGoogle Scholar
  20. Mau JL, Chao GR, Wu KT (2001) Antioxidant properties of methanolic extracts from several ear mushrooms. J Agric Food Chem 49:5461–5467CrossRefGoogle Scholar
  21. Mdachi SJM, Nkunya MHH, Nyigo VA, Urasa IT (2004) Amino acid composition of some Tanzanian wild mushrooms. Food Chem 86:179–182CrossRefGoogle Scholar
  22. Medoua GN, Oldewage-Theron WH (2011) Effect of drying and cooking on nutrition value and antioxidant capacity of morogo (Amarantbus bybridus) a traditional leafy vegetable grown in South Africa. J Food Sci Technol. doi: 10.1007/s13197-011-0560-4
  23. Morales FJ, Babel MB (2002) Antiradical efficiency of Maillard reactin mixtures in a hydrophilicmedia. J Agric Food Chem 50:2788–2792CrossRefGoogle Scholar
  24. Nindo CI, Sun T, Wang SW, Tang J, Powers JR (2003) Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.). LWT 36:507–516CrossRefGoogle Scholar
  25. Osman NM, Ahmed IAM, Babiker EE (2010) Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility. Int J Food Sci Technol 45:124–132CrossRefGoogle Scholar
  26. Ryzhova GL, Kravtsova SS, Matasova SA, Gribel NV, Pashinskii VG, Dychko KA (1997) Chemicalmand pharmacological properties of dry extract of the birch mushroom. Khim Farmat Zh 31:44–47Google Scholar
  27. Savioe JM, Minvielle N, Largeteau ML (2008) Radical-scavenging properties of extracts from the white button mushroom, Agaricus bisporus. J Sci Food Agric 88:970–975CrossRefGoogle Scholar
  28. Smirnoff N, Cumbes OJ (1989) Hydroxyl radical scavenging activity of compatible solutes. Phytochemistry 28:1057–1060CrossRefGoogle Scholar
  29. Soler-Rivas C, Ramrez-Anguiano A, Reglero G, Santoyo S (2009) Effect of cooking, in vitro digestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms. Int J Food Sci Technol 44:2189–2197CrossRefGoogle Scholar
  30. Sun LP, Zhuang YL, Bai X (2011) Effects of boiling and microwaving treatments on nutritional characteristics and antioxidant activities of Agaricus blazei Murril. Int J Food Sci Technol 46:1209–1215CrossRefGoogle Scholar
  31. Thitilertdecha N, Teerawutgulrag A, Kilburn JD, Rakariyatham N (2010) Identification of major phenolic compounds from Nephelium lappaceum L. and their antioxidant activities. Molecules 15:1453–1465CrossRefGoogle Scholar
  32. Wasser SP, Weis AL (1999) Medicinal properties of substances occurring in higher Basidiomycetes mushrooms. Current perspectives (Review). Int J Med Mushroom 1:31–62CrossRefGoogle Scholar
  33. Wolosiak R, Worobiej E, Piecyk M, Druzynska B, Nowak D, Lewicki PP (2010) Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking. Int J Food Sci Technol 45:29–37CrossRefGoogle Scholar
  34. Yokozawa T, Chen CP, Dong E, Tanaka T, Nonaka GI, Nishioka I (1998) Study on the inhibitory effect of tannins and flavonoids against the 1,1-diphenyl-2-picrylhydrazyl radical. Biochem Pharmacol 56:213–222CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  1. 1.Research Center of Food Engineering, College of Chemistry and EngineeringKunming University of Science and TechnologyKunmingChina

Personalised recommendations