Effect of different cooking methods on the true retention of vitamins, minerals, and bioactive compounds in shiitake mushrooms (Lentinula edodes)

Abstract

This study investigated the effect of cooking methods including steaming, blanching, microwaving, boiling, and roasting on the true retention of minerals, vitamins, and bioactive compounds in shiitake mushrooms (Lentinus edodes). The proximate composition significantly decreased after cooking. In general, the true retentions of minerals were lowest in the boiled samples. Microwaved and roasted samples showed higher true retentions of minerals than other cooking methods. Boiling resulted in the lowest true retention levels of vitamins and bioactive compounds, while roasting resulted in the higher true retention values. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities of blanched, boiled, and steamed samples decreased compared with the activities of the raw samples. However, the antioxidant activities of microwaved and roasted samples were maintained or increased. These results suggest that cooking causes changes in nutritional content that are dependent on the type of cooking method. In addition, when estimating the dietary intake of nutrients in the future, nutrient retention should be taken into consideration.