|
KMID : 1134820210500080799
|
|
Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 8 p.799 ~ p.809
|
|
|
The Effects on Contents and True Retentions of Bioactive Compounds in Cooked Mushrooms by Superheated Steam
|
|
Kim Da-Gyeong
Kim Min-Ju
Kang Min-Jung
Kim Young-Hwa
|
|
|
Abstract
|
|
|
|
This study sought to investigate the effect of superheated steam on the contents and the true retention of bioactive compounds in mushrooms. The results showed that the true retention of water-soluble vitamins B1 (thiamin), B2 (riboflavin), B3 (niacin), and C (ascorbic acid) were higher in mushrooms after superheated steaming as compared to the conventional steaming method. The content of total polyphenols and flavonoids in the cooked mushrooms except for Hypsizygus tessellatus increased with both superheated steaming and conventional steaming methods as compared to uncooked mushrooms. Also, the true retention of total polyphenols and flavonoids in superheated steamed mushrooms was higher than the conventional method. In general, the contents and the true retention of ergothioneine and glucan were higher in mushrooms with superheated steaming compared to the conventional steaming method. The free radical scavenging activity of the superheated steamed samples except for Pleurotus eryngii increased compared to that of the conventional steamed samples. These results suggest that superheated steaming causes positive changes in the nutritional and functional components of mushrooms compared to conventional steaming.
|
|
|
KEYWORD
|
|
|
mushroom, superheated steam, bioactive compound, true retention
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|