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This study sought to assess the effect of different cooking methods on Lentinus edodes (808, 0912 and LM). A comparison of LNQI values between grilling, microwaving, boiling and frying methods was performed for this purpose.
Lipids
Lipids found in foods are essential in supporting body functions and maintaining a nutritious diet, but their exact composition can be modified by cooking methods.
Recent studies examining the effects of barbecue-grilling, boiling, microwaving, oven cooking and frying on mussel (Mytilus galloprovincialis) lipids, fatty acids and quality indexes revealed significant variations across each cooking method – with most notable effects occurring with frying due to an increase in lipid content and decrease in its n-3/n-6 ratio.
Frying significantly increased oleic and linoleic acids while decreasing myristic and palmitic acids. Furthermore, it was discovered that frying reduced the n-3/n-6 ratio to levels that are not suitable for human health – suggesting it should be discouraged in favor of alternative cooking methods like grilling or boiling which appear more beneficial at maintaining this balance.
Carotenoids
Carotenoids are natural pigments known to scavenge singlet oxygen and quench it by vibrating their polyene chains, as well as protect against oxidative damage to lipids and proteins in humans. Studies have also revealed that heat treatment increases carotenoid availability in food by freeing carotenoids from food matrix matrixes, decreasing particle sizes, and encouraging their incorporation into mixed micelles.
In this study, various cooking methods were evaluated for their effects on the availability of mineral nutrients (potassium and sodium) and carotenoids found in broccoli (Brassica oleracea L. var. italica), carrots (Daucus carota), and zucchini (Cucurbita moschata). Samples were frozen to analyze minerals while lyophilized for carotenoids analysis. Microwaving produced the lowest reduction of carotenoids concentration while frying and stewing saw biggest differences; anthocyanin degradation was found most frequently during processing techniques while anthocyanin enrichment occurred most frequently with both techniques.
Minerals
Minerals such as potassium and sodium are vital dietary nutrients. Unfortunately, they tend to deplete during cooking but certain methods can preserve them – this study investigated their impact on unripe plantain (Musa paradisiaca). Grilling, oven-cooking, frying, microwaving and boiling were among five in-house cooking methods used during this experiment.
Proximate composition, mineral content and antioxidant activities were evaluated, while volatile and nonvolatile flavor-active compounds were also determined. Results demonstrated that frying, boiling and steaming reduced mineral contents while microwaving improved its proximate composition, antioxidant activity and volatile and nonvolatile taste-active compounds of LE.
Nutritional analyses on cooked samples were undertaken by extracting 100 g samples with concentrated HNO3, then mixing the sample to volume using distilled water before taking readings with an atomic absorption spectrometry against standard solutions. Results demonstrated that different cooking methods had differing impacts on LE’s mineral and proximate content; steaming emerged as an ideal way of maintaining minerals, vitamin A & E content, as well as its nutritional quality index index value.
Vitamins
Many water-soluble vitamins such as Vitamin C and Thiamine/Niacin (B vitamins) are extremely sensitive to heat. Boiling can result in significant losses of these essential nutrients as they leach from food into the cooking water, while steaming has similar results.
Fat-soluble vitamins like a-tocopherol and b-carotene appear more stable when heated during food processing, such as roasting and baking. Both methods may help preserve these vital nutrients while simultaneously creating potential health hazards by producing toxic acrylamides in grains and potatoes.
Microwaving can be an efficient and fast way to cook foods, using less heat and for shorter periods than other methods. Unfortunately, though, microwave ovens may reduce levels of essential vitamins and minerals such as riboflavin and folate due to electromagnetic radiation penetration into their food source.
