Sichuan Agricultural University, College of Food Science, Yaan 625014, China.
Sichuan Agricultural University, College of Food Science, Yaan 625014, China.
Food Res Int. 2022 Dec;162(Pt B):112199. doi: 10.1016/j.foodres.2022.112199. Epub 2022 Nov 19.
To determine the chemical composition, nutritional value, and bioactivities of Pleurotus cornucopiae, the effects of six different cooking methods (boiling, steaming, microwaving, stir-frying, frying, and roasting) on nutrients, antioxidant and hypoglycemic activities were, for the first time, evaluated using in vitro simulated digestion. In contrast to frying, microwaving caused the lowest nutrients loss rate (protein: 11.81%, fat: 13.26%) and produced the highest α-amylase and α-glucosidase inhibitory activities. The fatty acid composition differed from that of undigested samples, frying and stir-frying released the most unsaturated fatty acids (especially oleic and linoleic acids), while steaming and microwaving released the most saturated fatty acids. Microwaving caused a lower mineral loss, whereas frying released the highest mineral content after digestion. Water-based cooking methods (boiling, steaming, and microwaving) had the lowest antioxidant activities but the highest hypoglycemic activities. The above data provides a valuable reference for the scientific cooking of P. cornucopiae.
为了确定糙皮侧耳的化学成分、营养价值和生物活性，首次采用体外模拟消化的方法，研究了 6 种不同烹饪方法（煮、蒸、微波、炒、煎和烤）对营养成分、抗氧化和降血糖活性的影响。与煎相比，微波导致的营养成分损失率最低（蛋白质：11.81%，脂肪：13.26%），产生的α-淀粉酶和α-葡萄糖苷酶抑制活性最高。脂肪酸组成与未消化样品不同，煎和炒释放出最多的不饱和脂肪酸（特别是油酸和亚油酸），而蒸和微波释放出最多的饱和脂肪酸。微波导致的矿物质损失较低，而煎在消化后释放出的矿物质含量最高。基于水的烹饪方法（煮、蒸和微波）的抗氧化活性最低，但降血糖活性最高。上述数据为糙皮侧耳的科学烹饪提供了有价值的参考。
