Browse > Article
http://dx.doi.org/10.9721/KJFST.2018.50.1.8

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

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)
Publication Information
Korean Journal of Food Science and Technology / v.50, no.1, 2018 , pp. 8-13 More about this Journal
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;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Manzi P, Aguzzi A, Pizzoferrato L. Nutritional value of mushrooms widely consumed in Italy. Food Chem. 73: 321-325 (2001)   DOI
2 Park MH, Oh KY, Lee BW. Anti-cancer activity of Lentinus edodes and Pleurotus astreatusKorean J. Food Sci. Technol. 30: 702-708 (1998)
3 Kim CH, Jeong JG. Antioxidant activities and the effect of reducing serum alcohol concentration of Lentinus edodes. Korea J. Herbol. 24: 159-164 (2009)
4 Qi Y, Zhao X, Lim YI, Park KY. Antioxidant and anticancer effects of edible and medicinal mushrooms. J. Korean Soc. Food Sci. Nutr. 42: 655-662 (2013)   DOI
5 Kim MJ, Chu WM, Park EJ. Antioxidant and antigenotoxic effects of shiitake mushrooms affected by different drying methods. J. Korean Soc. Food Sci. Nutr. 41: 1041-1048 (2012)   DOI
6 Kim YD, Kim KJ, Cho DB. Antimicrobial activity of Lentinus edodes extract. Korean J. Food Preserv. 10: 89-93 (2003)
7 Han SR, Kim MJ, Oh TJ. Antioxidant activities and antimicrobial effects of solvent extracts from Lentinus edodes. J. Korean Soc. Food Sci. Nutr. 44: 1144-1149 (2015)   DOI
8 Lee MR, Oh DS, Wee AJ, Yun BS, Jang SA, Sung CK. Antiobesity effects of Lentinus edodes on obese mice induced by high fat diet. J. Korean Soc. Food Sci. Nutr. 43: 194-199 (2014)   DOI
9 Oh SI, Lee MS. Antioxidative stress and antimutagenic effects of Lentinus edodes ethanol extracts. Korean J. Food Nutr. 20: 341-348 (2007)
10 Koki T, Chiyoko S, Yasuhiko S, Takashi M, Shigeyuki T. Effect of eritadenine on cholesterol metabolism in the rat. Biochem. Pharmacol. 23: 433-438 (1974)   DOI
11 Li H, Choi YM, Lee JS, Park JS, Yeon KS, Han CS. Drying and antioxidant characteristics of the shiitake (Lentinus edodes) mushroom in a conveyer type far-infrared dryer. J. Korean Soc. Food Sci. Nutr. 36: 250-254 (2007)   DOI
12 Sugiyama K, Akachi T, Yamakawa. Hypocholesterolemic action of eritadenine is mediated by a modification of hepatic phospholipid metabolism in rats. J. Nutr. 125: 2134-2144 (1995)   DOI
13 Suzuki S, Ohshima S. Influence of shiitake (Lentinus edodes) on human serum cholesterol. Mushroom Sci. 9: 463-467 (1974)
14 Takashima K,Sato C, Sasaki Y, Morita T, Takeyama S. Effect of eritadenine on cholesterol metabolism in the rat. Biochem. Pharmacol. 23: 433-438 (1974)   DOI
15 Park RS, Park HK. Effect of Riboflavin on Lipid Metabolism. Korean J. Nutr. 19: 169-176 (1986).
16 Hong YH, Kim YS, Lee SN. Vitamins and minerals deficiency effects on skin health. Kor. J. Aesthet. Cosmetol. 10: 747-756 (2012)
17 Kim YN, Na HJ. Food sources thiamin, riboflavin and niacin base on food composition table and national annual food supply data in food balance sheet. Korean J. Nutr. 34: 809-820 (2001)
18 Ko HJ, Sun TY, Han JA. Nutritive and antioxidative properties of eggplant by cooking conditions. J. Korean Soc. Food Sci. Nutr. 45: 1747-1754 (2016)   DOI
19 Lee JG, Kim KI, Hwang IG, Yoo SM, Min SG, and Choi MJ. Effects of various thermal treatments on physicochemical and nutritional properties of shiitake mushrooms. J. Korean Soc. Food Sci. Nutr. 44: 874-881 (2015)   DOI
20 Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agr. Food Chem. 50: 3010-3014 (2002)   DOI
21 Enman J, Hodge D, Berglund KA, Rova U. Production of the bioactive compound eritadenine by submerged cultivation of shiitake (Lentinus edodes) mycelia. J. Agr. Food Chem, 56: 2609-2612 (2008)   DOI
22 Blois MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 (1958)   DOI
23 Folin O, Denis W. On phosphotungstic-phosphomolybdic compounds as color reagents. J. Biol. Chem. 12: 239-243 (1912)
24 Enman J, Rova U, Berglund KA. Quantification of the bioactive compound eritadenine in selected strains of shiitake mushroom (Lentinus edodes). J. Agr. Food Chem. 55: 1177-1180 (2007)   DOI
25 Dionex Corporation. Determination of water- and fat-soluble vitamins by HPLC Technical Note 89, LPN 2598, Sunnyvale, CA, USA (2010)
26 Cheigh CI, Lee JH, Chung MS. Quality characteristics of vegetables by different steam treatments. Korean J. Food Nutr. 24: 464-470 (2011)   DOI
27 Jung JK, Im HW. The total phenolic contents and DPPH radical scavenging activities of Korean sweet potatoes according to plants parts, varieties, and by distribution and cooking methods. J. East Asian Soc. Diet. Life 9: 7-19 (2013)
28 Choi NS. The study on change of quality properties and biological activities of Korean wild vegetables by cultivation, blanching and drying method. PhD thesis. Ewha Womans University, Seoul, Korea (2000)
29 Jeong HJ, Park SB, Kim SA, Kim HK. Total polyphenol content and antioxidative activity of wild grape (Vitiscoignetiae) extracts depending on ethanol concentrations. J. Korean Soc. Food Sci. Nutr. 36: 1491-1496 (2007)   DOI
30 Kim MG, Chu WM, Park EJ. Antioxidant and antigenotoxic effects of shiitake mushrooms affected by different drying methods. J. Korean Soc. Food Sci. Nutr. 41: 1041-1048 (2012)   DOI
31 Chung HK, Yoon KS, Woo N. Effects of cooking method on the vitamin and mineral contents in frequently used vegetables, Korean J. Food Cook. Sci. 32: 270-278 (2016)   DOI
32 Choi Y, Lee SM, Chun J, Lee HB, Lee J. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem. 99: 381-387 (2006)   DOI
33 Im HW, Suh BS. The total phenolic contents and DPPH radical scavenging activities of korean potatoes according to physical characteristics and cooking methods. J. East Asian Soc. Diet. Life19: 375-383 (2009)
34 Park HO, Oh HS, Yoon S. The changes of Vit. $D_2$ and Vit. $B_2$contents according to ultraviolet rays and cooking methods of mushrooms. J. Korean Soc. Food Cult. 16: 463-469 (2001)
35 Chibata I, Okumura K, Takeyama S, Kotera K. Lentinacin: a new hypocholesterolemic substance in Lentinus edodes. Experientia 25: 1237-1238 (1969)   DOI
36 Takamura K, Hoshino H, Sugahara T, Amano H. Determination of vitamin $D_2$ in shiitake mushroom by high performance liquidchromatography. J. Chromatogr. A. 545: 201-204 (1991)   DOI
37 Park YA, Lee KT, Bak WC, Kim MK, Ka KH. Eritadenine contentsanalysis in various strains of Lentinula edodes using LCMS/MS. Korean J. Mycol. 39: 239-242 (2011)   DOI
38 Saito M, Yasumoto T, Kaneda T. Quantitative analyses of eritadeninein shiitake mushroom and other edible fungi. Eiyo to Shokuryo. 28: 503-513 (1975)   DOI
39 Lee JS, Ahn RM, Choi HS. Determination of ergocalciferol and cholecalciferol in mushrooms. Korean J. Soc. Food Sci. 13: 173-178 (1997)