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Antioxidative and nutritional characteristics of Shiitake mushrooms when cooked using different methods

경도 기반 조리 조건을 달리한 표고버섯의 산화방지 및 영양특성 연구

  • Im, Sori (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Chun, Yong-Gi (Korea Food Research Institute) ;
  • Liang, Shaoting (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Han, Jung-Ah (Department of Foodservice Management and Nutrition, Sangmyung University)
  • 임소리 (상명대학교 외식영양학과) ;
  • 천용기 (한국식품연구원) ;
  • 양소정 (상명대학교 외식영양학과) ;
  • 한정아 (상명대학교 외식영양학과)
  • Received : 2017.08.14
  • Accepted : 2017.10.13
  • Published : 2018.02.28

Abstract

The textural and antioxidant properties, as well as the changes in functional constituents of shiitake mushrooms cooked by three different methods (boiling, steaming, and frying) were analyzed. The hardness of the mushrooms did not change significantly at the end time of cooking for each method. The antioxidant properties determined by measuring the free-radical scavenging activity and total phenolic content were the highest in the control (uncooked shiitake), and these properties were adversely affected after cooking, especially by boiling. Both the riboflavin and eritadenine contents were the highest in the control, but decreased upon cooking, in the following order: frying > steaming > boiling. The ergocalciferol content after frying was less than that in other samples. Although uncooked shiitake mushroom showed a higher concentration of functional constituents, it needs to be cooked adequately owing to its tough texture. If the hardness of the mushrooms cooked by different methods is the same, frying is considered the most acceptable method.

Keywords

shiitake mushroom;antioxidant properties;eritadenine;riboflavin;erocalciferol

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