Tan Yee-Shin, Baskaran Asweni, Nallathamby Neeranjini, Chua Kek-Heng, Kuppusamy Umah Rani, Sabaratnam Vikineswary
Mushroom Research Centre, University of Malaya, Kuala Lumpur, Malaysia ; Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia.
Mushroom Research Centre, University of Malaya, Kuala Lumpur, Malaysia ; Department of Biomedical Science, Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur, Malaysia.
J Food Sci Technol. 2015 May;52(5):3058-64. doi: 10.1007/s13197-014-1332-8. Epub 2014 Apr 9.
Nutritional value of cooked food has been considered to be lower compared to the fresh produce. However, many reports showed that processed fruits and vegetables including mushrooms may retain antioxidant activity. Pleurotus spp. as one of the edible mushroom are in great demand globally and become one of the most popular mushrooms grown worldwide with 25-fold increase in production from 1960-2009. The effects of three different cooking methods (boiling, microwave and pressure cooking) on the antioxidant activities of six different types of oyster mushrooms (Pleurotus eryngii, P citrinopileatus, P. cystidiosus P. flabellatus, P. floridanus and P. pulmonarius) were assessed. Free radical scavenging (DPPH) and reducing power (TEAC) were used to evaluate the antioxidant activities and the total phenolic contents were determined by Folin-Ciocalteu reagent. Pressure cooking improved the scavenging abilities of P. floridanus (>200 %), P. flabellatus (117.6 %), and P. pulmonarius (49.1 %) compared to the uncooked samples. On the other hand, the microwaved Pleurotus eryngii showed 17 % higher in the TEAC value when compared to the uncooked sample. There was, however, no correlation between total phenolic content and antioxidant activities. There could be presence of other bioactive components in the processed mushrooms that may have contributed to the antioxidant activity. These results suggested that customized cooking method can be used to enhance the nutritional value of mushrooms and promote good health.
与新鲜农产品相比，熟食的营养价值一直被认为较低。然而，许多报告表明，包括蘑菇在内的加工水果和蔬菜可能会保留抗氧化活性。平菇属作为可食用蘑菇之一，在全球需求量很大，成为世界上种植最广泛的蘑菇之一，1960年至2009年期间产量增长了25倍。评估了三种不同烹饪方法（水煮、微波和高压锅烹饪）对六种不同类型平菇（刺芹侧耳、金顶侧耳、囊盖侧耳、扇形侧耳、佛罗里达侧耳和肺形侧耳）抗氧化活性的影响。采用自由基清除法（DPPH）和还原能力法（TEAC）评估抗氧化活性，并用福林-酚试剂测定总酚含量。与未烹饪的样品相比，高压锅烹饪提高了佛罗里达侧耳（>200%）、扇形侧耳（117.6%）和肺形侧耳（49.1%）的清除能力。另一方面，与未烹饪的样品相比，微波处理的刺芹侧耳的TEAC值高出17%。然而，总酚含量与抗氧化活性之间没有相关性。加工后的蘑菇中可能存在其他生物活性成分，这些成分可能有助于抗氧化活性。这些结果表明，可以采用定制的烹饪方法来提高蘑菇的营养价值并促进健康。
