Ng Zhi Xiang, Tan Wan Chein
School of Biosciences, Faculty of Science, University of Nottingham, 43500 Selangor, Malaysia.
Department of Molecular Medicine, Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur, Malaysia.
J Food Sci Technol. 2017 Nov;54(12):4100-4111. doi: 10.1007/s13197-017-2885-0. Epub 2017 Sep 27.
This study aimed to investigate the effect of four cooking methods with different durations on the in vitro antioxidant activities of five edible mushrooms, namely , , , and Among the raw samples, showed the highest total antioxidant activity (reducing power and radical scavenging), total flavonoid, ascorbic acid and water soluble phenolic contents. Short-duration steam cooking (3 min) increased the total flavonoid and ascorbic acid while prolonged pressure cooking (15 min) reduced the water soluble phenolic content in the mushrooms. The retention of antioxidant value in the mushrooms varied with the variety of mushroom after the cooking process. The cooking duration significantly affected the ascorbic acid in the mushrooms regardless of cooking method. To achieve the best antioxidant values, steam cooking was preferred for (1.5 min), (4.5 min) and (4.5 min) while microwave cooking for 1.5 min was a better choice for . Pressure cooked showed the best overall antioxidant value among the cooked samples. Optimised cooking method including pressure cooking could increase the antioxidant values in the edible mushrooms.
本研究旨在探究四种不同时长的烹饪方法对五种可食用蘑菇（即[此处蘑菇名称缺失]、[此处蘑菇名称缺失]、[此处蘑菇名称缺失]、[此处蘑菇名称缺失]和[此处蘑菇名称缺失]）体外抗氧化活性的影响。在生蘑菇样本中，[此处蘑菇名称缺失]展现出最高的总抗氧化活性（还原力和自由基清除能力）、总黄酮、抗坏血酸及水溶性酚类物质含量。短时间蒸汽烹饪（3分钟）可增加总黄酮和抗坏血酸含量，而长时间高压烹饪（15分钟）会降低蘑菇中的水溶性酚类物质含量。烹饪后，蘑菇中抗氧化值的保留情况因蘑菇品种而异。无论采用何种烹饪方法，烹饪时长都对蘑菇中的抗坏血酸有显著影响。为获得最佳抗氧化值，[此处蘑菇名称缺失]（1.5分钟）、[此处蘑菇名称缺失]（4.5分钟）和[此处蘑菇名称缺失]（4.5分钟）宜采用蒸汽烹饪，而[此处蘑菇名称缺失]采用1.5分钟的微波烹饪是更好的选择。在所有烹饪后的样本中，高压烹饪的[此处蘑菇名称缺失]总体抗氧化值最佳。包括高压烹饪在内的优化烹饪方法可提高可食用蘑菇的抗氧化值。
