Effect of cooking and preservation on nutritional and phytochemical composition of the mushroom Amanita zambiana

Abstract

The effect of different cooking and preservation methods on the nutritional and phytochemical composition of the mushroom, Amanita zambiana, was investigated. Fresh mushrooms were boiled in water, fried, or microwaved. In addition, fresh mushrooms were either air‐dried for 7 days or frozen at −20°C for 14 days. The protein, lipid, carbohydrate, and phenolic content of the treated mushrooms were measured and compared to the fresh mushroom contents. Frying increased the protein (2.01% ± 0.2% [fresh mushroom] to 2.23% ± 0.09%), lipid (14.68% ± 0.9% to 15.56% ± 0.34%), and carbohydrate (0.89% ± 0.01% to 2.69% ± 0.03%) content, while microwaving increased the protein (2.01% ± 0.2% to 3.64% ± 0.08%) and carbohydrate content (0.89% ± 0.01% to 2.26% ± 0.09%). Boiling only increased the carbohydrate content (0.89% ± 0.01% to 1.71% ± 0.05%) of the mushroom and significantly decreased (p < .05) the phenolic content (8.77 ± 0.1 to 1.46 ± 0.2 mg gallic acid equivalent (GAE)/g mushroom). Drying resulted in significant increase (p < .05) in protein (2.01 ± 0.2% to 24.36 ± 0.09%), carbohydrate (0.89% ± 0.01% to 58.67% ± 3.29%), and phenolic contents (8.77 ± 0.1 to 119.8 ± 0.7 mg GAE/g mushroom), while freezing only increased the carbohydrate content (0.89% ± 0.01% to 1.77% ± 0.03%). From the three cooking methods studied, frying is recommended as the most effective cooking procedure in retaining or enhancing the mushroom nutrients, while drying is a better preservation method than freezing.

Effect of cooking methods on nutritional composition and antioxidant properties of lotus (Nelumbo nucifera) rhizome

“…Meanwhile, boiling decreased crude protein content of lotus rhizome, which is in accordance with the previous studies on potato (Bembem and Sadana, 2013) and red pepper (Hwang et al, 2012). Soluble nitrogenous substance leached out into boiled water when cooked, causing more loss rather than denaturation (Reid et al, 2016).…”

“…The highest crude protein content was found on deep -fried (8.33%) lotus rhizome followed by raw (2.34%), steamed (2.22%) and boiled (0.77%) lotus rhizome. The large increment in crude protein content of deep-fried food was contributed by the moisture loss which concentrated the organic materials left (Vora and Srinivasan, 2015) and by the hydrolysis of insoluble protein compound which increased the protein availability (Reid et al, 2016). Meanwhile, boiling decreased crude protein content of lotus rhizome, which is in accordance with the previous studies on potato (Bembem and Sadana, 2013) and red pepper (Hwang et al, 2012).…”

The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers.

“…The nutritional and health benefits of mushrooms are connected with polysaccharides, proteins and amino acids (e.g. leucine, lysine, methionine, tryptophan), dietary fibre (mainly in the form of chitin), essential unsaturated fatty acids, as well as macro-and micronutrients and vitamins (B 1 , B 2 , B 12 , C, D, niacin, folic acid), phenolics, organic acids, sterols, alkaloids and terpenoids (Anibal et al 2015;Heleno et al 2015;Jedidi et al 2017;Reid et al 2017;Sułkowska-Ziaja et al 2012).…”

Phytochemical Composition and Antioxidant Potential of Oven Heated and Microwave Treated Ginger (Zingiber officinale Roscoe)

“…15 The decrease in phytochemical content in response to an increase in the treatment time in both cases may be attributed to the thermal degradation of the heat-sensitive bioactive phytochemical compounds present in to be effective in improving the nutritional quality of starch and proteinbased food products and phytochemical and antioxidant based pharmaceutical value of fruits and vegetables. 26,27 Some studies are evident that prolong microwave heating decreases the content and biological activity of bioactive phytochemical components of food material due to their thermal degradation. 15,28 Therefore, in continuation of the studies on the effect of microwave treatment on the quality of food and pharmaceutical products, a comparative study was designed to investigate the effect of ginger.…”