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Evaluation of nutritional values of shiitake mushroom (Lentinus edodes) stipes

Journal of Food Measurement and Characterization volume 12, pages 2012–2019 (2018)Cite this article

Abstract

Shiitake mushroom stipes, the main by-products during mushroom processing, were often abandoned as waste. For the full utilization of the stipes, the main nutrients, minerals, free amino acids, non-volatile and volatile compounds in the stipes of shiitake mushroom were investigated. Results showed that the stipes contained 82.94 g/kg fiber and 439.56 g/kg carbohydrate, which were significantly higher than that in caps, and calcium content in stipes (370.10 g/kg) was significant higher than that in caps. 18 amino acids and the ratio of essential and nonessential amino acids in stipes were more closely to model protein than those in caps, while taste amino acids contents and flavor 5ʹ-nucleotides in stipes were significantly lower than those in caps, and equivalent umami concentration in stipes was one-fifth of that in caps. In addition, the main volatile compounds showed no significant difference in both stipes and caps. Thus, the stipes were more nutritional than caps in the contents of fiber, carbohydrate and calcium, and could be used as dietary ingredients to enrich them for health benefit.

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Acknowledgements

This work was financially supported by the Special Fund for Scientific Research and Development (Grant No. YU CAI YU [2017]76-18) established by Henan Academy of Agricultural Sciences, China.

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  1. Institute of Agro-Products Processing, Henan Academy of Agricultural Sciences, No. 116, Huayuan Road, Zhengzhou, 450002, Henan, People’s Republic of China

    Shunfeng Li, Anjian Wang, Lina Liu, Guangrui Tian, Shuxin Wei & Fangfang Xu

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  1. Shunfeng Li
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Correspondence to Shunfeng Li.

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Li, S., Wang, A., Liu, L. et al. Evaluation of nutritional values of shiitake mushroom (Lentinus edodes) stipes. Food Measure 12, 2012–2019 (2018). https://doi.org/10.1007/s11694-018-9816-2

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