Effects of Different Cooking Methods on Approximate Composition, Digestion Characteristics, and Antioxidant Activity of Lentinus Edodes

• DOI: 10.2139/ssrn.4544968
• Publication Date: 2023-08-18T14:17:56Z
• Authors: Chunxue Zeng; Hongyu Li; Cheng Li; Zhengfeng Fang; Bin Hu; Caixia Wang; Saiyan Chen; Xiaolin Li; Zhen Zeng; Yuntao Liu
• Keywords: Lentinus; Digestion

Scientific choice of cooking methods is a key factor in maintaining food nutrition. This study investigates the effects six (steaming, boiling, microwaving, roasting, deep-frying, and stir-frying) on proximate composition, digestion characteristics, antioxidant activity Lentinus edodes using vitro simulated model. The results showed that ash protein contents cooked samples (except steaming roasting) were reduced. Most mineral elements severely lost during deep-frying boiling (e.g., Mg from 1080.07 to 629.03mg/kg, deep-fried). Simulated experiment revealed had good protective effect reducing sugar (3.80mg/mL). Roasting improved bioaccessibility most amino acids (e.g.,82.61%, Asp). Cooking oil greater than those water. Steaming roasting are considered more suitable for preserving their nutrient content.