Volume 19 Part 1 Article 125: Effect of Different Cooking Methods on Nutritional Value and Antioxidant Activity in Cultivated Mushrooms

Volume 19 Part 1 Article 125
Year 2016
Title: Effect of Different Cooking Methods on Nutritional Value and Antioxidant Activity in Cultivated Mushrooms
Author: Margarita Pérez-Clavijo, Irene Roncero-Ramos, Cristina Delgado-Andrade, Mónica Mendiola-Lanao and Vanessa Grifoll-García

Abstract:
The most mushrooms are commonly cooked before being consumed. Thermal processing may lead to change the nutritional value of the final product, it is well-known that most of the bioactive compounds are relatively unstable to heating. On the other hand, new substances can be formed with interesting biological properties such as antioxidant activity. Thus, chemical and nutritional characteristics of mushrooms are not only strictly dependent on the species but also on the cooking method applied.

Objective: This study aimed to evaluate the effect of different cooking methods on proximate composition, β-glucans content and antioxidant activity of two cultivated mushrooms species.

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