The effects of different cooking methods on nutrients, bioactive components and antioxidant activities of Naematelia aurantialba were revealed by simulating in vitro digestion

Abstract

In order to explore a scientific and reasonable cooking method for Naematelia aurantialba (N. aurantialba), the effects of six cooking methods on the proximate composition and in vitro simulated digestion of amino acids, bioactive substances, and antioxidant properties of N. aurantialba after cooking were investigated. The results revealed that the ash, protein and amino acid contents of deep-frying and roasting were higher than those of steaming and boiling. The amino acid content of deep-frying was 5.8 times higher than that of boiling. In simulated digestion experiments, amino acid content was notably higher in samples cooked by deep-frying and stir-frying, and lower in those prepared with water-based methods. Essential amino acids were most abundant in deep-frying samples, approximately 2.18 times higher than in boiling samples. Total phenolic and total flavonoid contents were high in oil-based cooking methods and polysaccharide content increased significantly in microwave. The oil-based cooking was higher antioxidant activity than water-based methods. This research could serve as a foundation for refining the culinary and processing approaches for N. aurantialba and potentially other wild edible mushrooms.

Keywords: Amino acids; Antioxidant activities; Biologically active ingredients; Cooking methods; Naematelia aurantialba; Simulated digestion in vitro.