Cooking treatments (boiling, microwaving, barbecuing, and deep frying) impact on near composition and antioxidant capacity of many cultivated mushrooms worldwide.

A research study by Spanish researchers has actually revealed that microwaving and grilling are the very best processes to maintain the nutritional profile of mushrooms.

Mushrooms are thought about valuable organic food, because they have a substantial quantity of dietary fiber and are poor in calories and fat. Furthermore, they have an excellent protein material (20-30% of dry matter) that includes the majority of the vital amino acids; also provide a nutritionally substantial material of vitamins (B1, B2, B12, C, D and E) and trace element such as zinc or selenium. Mushrooms are likewise a crucial source of biologically active compounds with possible medicinal worth such as betaglucans.

The most mushrooms are typically cooked before being consumed. Scientists from Mushroom Technological Research study Center of La Rioja (CTICH) aimed to examine the influence of various cooking approaches (boiling, microwaving, grilling and frying) on near composition, betaglucans material and antioxidant activity of 4 cultivated mushrooms species.

The study was conducted on the most commonly consumed mushrooms around the world: Agaricus bisporus (white button mushroom), Lentinula edodes (shiitake), Pleurotus ostreatus( oyster mushroom) and Pleurotus eryngii (king oyster mushroom). They were harvested from the cultivation rooms at CTICH centers. After the cooking procedure, raw and prepared mushrooms were then freeze-dried, and the proximate structure and the antioxidant activity were analyzed.

The results of this research study, released in the International Journal of Food Sciences and Nutrition, revealed that frying induced more severe losses in protein, ash, and carbs content but increased the fat and energy. Boiling improved the total glucans material by enhancing the betaglucans portion. A considerable decrease was detected in the antioxidant activity particularly after boiling and frying, while grilled and microwaved mushrooms reached greater worths of antioxidant activity.

” Frying and boiling treatments produced more serious losses in proteins and anti-oxidants substances, most likely due to the leaching of soluble substances in the water or in the oil, which may significantly influence the nutritional value of the end product” says Irene Roncero, among the authors of the paper.

The advantages of barbecuing or microwave cooking

“When mushrooms were cooked by microwave or grill, the content of polyphenol and antioxidant activity increased considerably, and there are no significant losses in dietary worth of the cooked mushrooms” says Roncero.

The scientist clarifies that adding a little oil part while grilling mushrooms is not a problem. “This little quantity will not cause nutrient loses by seeping; in truth, the antioxidant capability can be even improved. Additionally, if olive oil is used, the fat profile of the last preparation is boosted with barely boost in the calorie material.”

Roncero underlines that the cooking strategy plainly influences the dietary worth and the antioxidant activity of mushrooms so that “the sufficient choice of the culinary method is a crucial element to maintain the dietary profile of this extremely consumed food.”

In this study the CTICH collaborated with the Estacion Experimental del Zaidın (CSIC, Granada) to evaluate the antioxidant activity of the raw and cooked mushrooms.