Effect of boiling time on nutritional characteristics and antioxidant activities of Lentinus edodes and its broth
Yuanyang Nie | Mingjun Yu | Haoyu Zhou | Penghui Zhang | Wei Yang | Bo Li
The influence of boiling time (10 –120 min) on nutritional and antioxidant properties of Lentinus edodes pieces and broth was investigated. The results showed that the primary nutrients contents and antioxidant activities of L. edodes pieces decreased with the prolongation of boiling time, while ergosterol content increased. The nutrients contents in L. edodes broth presented an uptrend, and the antioxidant activities increased rapidly in the first 30 min, and then kept stable or decline, which was positively correlated with the change of total phenolic content. Microstructure observation showed that boiling treatment destroyed the cell wall of L. edodes, leading to the dissolution and loss of cell wall components and cytoplasmic contents. From the point of nutrition, the optimal boiling time for L. edodes pieces is 30 min and for broth preparation is 60 min. This study provides a useful reference for rational cooking or processing L. edodes and other mushrooms.
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