TUGAS MID

“EVALUASI NILAI GIZI”

Effect of Boiling Time on Nutritional Characteristics and Antioxsidant Activities of

Lentinus edodes and Its Broth

OLEH:

SALFIA ( Q1A118015 )
SUMARNI ( Q1A118043 )

ITP 2018 A

JURUSAN ILMU DAN TEKNOLOGI PANGAN

FAKULTAS PERTANIAN
UNIVERSITAS HALU OLEO
KENDARI
2020
 Pengaruh waktu perebusan terhadap karakteristik nutrisi dan aktivitas
antioksidan Edodes Lentinus dan kaldunya

( Effect of Boiling Time on Nutritional Characteristics and Antioxsidant Activities

of Lentinus edodes and Its Broth )

ABSTRAK
Pengaruh waktu mendidih (10-120 menit) terhadap sifat nutrisi dan
antioksidan Edodes Lentinus potongan dan kaldu jammur. Hasil penelitian
menunjukkan bahwa kandungan nutrisi primer dan aktivitas antioksidan L.
edodes potongan berkurang dengan perpanjangan waktu perebusan, sedangkan
kandungan ergosterol meningkat. Kandungan nutrisi dalam L. edodes kaldu
menunjukkan tren naik, dan aktivitas antioksidan meningkat pesat dalam 30
menit pertama, dan kemudian tetap stabil atau menurun, yang berkorelasi positif
dengan perubahan total kandungan fenolik. Pengamatan mikrostruktur
menunjukkan bahwa perlakuan perebusan merusak dinding sel L. edodes,
menyebabkan pembubaran dan hilangnya komponen dinding sel dan isi
sitoplasma. Dari segi nutrisi, waktu perebusan optimal selama L. edodes
potongan adalah 30 menit dan untuk persiapan kaldu adalah 60 menit. Studi ini
memberikan referensi yang berguna untuk memasak atau pemrosesan rasional L.
edodes dan jamur lainnya.

Kata Kunci: Edodes Lentinus; nutrisi; aktivitas antioksidan; mendidih; memasak;

jamur.
1. Pendahuluan
Edodes Lentinus atau yang biasa dikenal dengann nama shiitake, adalah
salah satu jamur paling populer di dunia. Jamur ini kaya akan polisakarida, serat
makanan, protein, asam amino, fenol, ergosterol dan nutrisi lainnya (Mattila et al.,
2001 ), dan memiliki bioaktivitas imunoregulasi, antitumor, antioksidan,
anti-inflamasi dan penurun tekanan darah (Liu et al., 2019 ; Papetti dkk., 2018 ;
Puttaraju dkk., 2006 ; Zhang et al., 2011 ).
L. edodes dapat dimasak dengan berbagai metode sebelum dikonsumsi sesuai
dengan resep dan tradisi kuliner berbagai negara (Lee et al., 2019 ). Pemrosesan
termal, termasuk mendidih, menyebabkan perubahan besar dalam kualitas
sensorik dan komposisi kimiawi makanan (termasuk jamur dan sayuran), seperti
tekstur, aroma, warna, protein, gula, fenol, dan vitamin, serta aktivitas
antioksidan (Morales et al., 2018 ; Tian et al., 2016 ; Yang et al., 2019 ). Studi
telah melaporkan bahwa jamur yang dimasak memiliki konsentrasi nutrisi yang
lebih rendah dan sifat antioksidan yang lebih rendah daripada jamur alami (Ng &
Tan, 2017 ; Sun et al., 2014 , 2011 ). Tetapi proses pemasakan juga memiliki
efek menguntungkan pada kandungan fenol dan aktivitas antioksidan jamur (Tan
et al., 2015 ). Perubahan tersebut berkaitan dengan lama pemasakan. Namun
demikian, ada sedikit penelitian tentang perubahan karakteristik gizi dan sifat
fungsional jamur shiitake akibat waktu pemasakan selama ini. Tujuan dari
penelitian ini adalah untuk mengetahui pengaruh waktu perebusan terhadap
komposisi nutrisi dan sifat antioksidan L. edodes dan kaldu.

2. Bahan-Bahan dan Metode

2.1. Sampel dan Reagen
L. edodes kering Xixia 9608 diperoleh dari Kabupaten Xixia, Provinsi
Henan, Cina. Semua jamur dipanen di waktu yang sama. Semua standar
dan reagen bersifat analitis.

2.2. Perlakuan perebusan L. edodes

Perlakuan perebusan dilakukan dengan waktu 10 menit, 30 menit, 60
menit, 90 menit, dan 120 menit.

2.3. Penentuan komponen nutrisi dalam L. edodes dan kaldu

2.3.1. Kandungan karbohidrat
Kandungan karbohidrat ditentukan dengan menggunakan metode
fenol-asam sulfat

2.4. Kandungan serat makanan

Kandungan Total Dietary Fiber (TDF), makanan tidak larut serat (IDF)
dan makanan larut serat (SDF) bubuk L. edodes diuji dengan metode
enzymatic-gravimetri (Mccleary et al., 2012).

2.5. Kandungan protein

Kandungan protein ditentukan dengan menggunakan metode Kjeldal
(AOAC Official Method 930.29 [edisi ke-17], AOAC, 2000).
2.6. Total kandungan asam amino bebas
Kandungan total asam amino bebas ditentukan oleh metode
formaldehyde, pendekatan standar dan Cina (GB 5009.235–2016).

2.7. Kandungan fenolik total

Kandungan fenolik total ditentukan dengan metode Folin-Ciocalteau dari
Singleton dan Rossi (1964) dengan beberapa modifikasi.

2.8. Kandungan ergosterol

Ergosterol ditentukan dengan membandingkan waktu retensi standar
yang diperoleh, dan kuantifikasi dilakukan dengan menggunakan kurva
kalibrasi. Hasilnya dinyatakan sebagai mg/g berat kering (DW).

2.9. Penentuan aktivitas antioksidan L. edodes dan kaldu

2.9.1. Persiapan ekstrak etanol
1 g bubuk L. edodes diekstraksi dengan bantuan ultrasonic dengan 50
mL etanol 60% pada 50 ° C selama 60 menit, dan kemudian
disentrifugasi pada 12.000 g selama 10 menit pada suhu 4 ° C dan
diencerkan supernatan sampai 50 mL. Supernatan diencerkan menjadi
empat konsentrasi. Kemudian, aktivitas antioksidan diencerkan ekstrak
diukur.

2.10. DPPH
DPPH, Kemampuan menangkap radikal dari ekstrak ditentukan dengan
metode modifikasi Zhao et al. (2013).

2.11. ABTS

ABTS, kemampuan menangkap radikal ditentukan dengan menggunakan

metode ABTS Re et al. (1999) dengan sedikit modifikasi.

2.12. OH
Kemampuan menangkap radikal menggunakan metode sebelumnya
(Yang et al., 2015) dengan sedikit modifikasi.

2.13. Mengurangi daya

Kekuatan reduksi ekstrak etanol ditentukan dengan metode Oyaizu
(2002).

2.14. Mikroskopi
Struktur mikro L. edodes diamati menggunakan mikroskop elektron
pemindai
lingkungan Quanta 200 (FEI, Hitachi, USA).

2.15. Analisis statistic

 Analisis data dilakukan dengan menggunakan program paket SPSS versi
22.0. Semua data dinyatakan sebagai mean ± standar deviasi (SD)
(rangkap tiga). Signifikansi statistik dari komponen nutrisi dan aktivitas
antioksidan dari sampel yang berbeda ditentukan dengan menggunakan
ANOVA satu arah dengan Turki post-hoc uji.

3. Hasil dan Pembahasan

3.1. Pengaruh lama perebusan terhadap karbohidrat

Gambar 1. Pengaruh waktu mendidih pada kandungan polisakarida di L.

edodes potongan dan kaldu. Huruf yang berbeda dengan warna yang sama pada
bilah kesalahan menunjukkan perbedaan yang signifikan di antara perlakuan ( p <
0,05).
Hasil penelitian menunjukkan kandungan karbohidrat dalam jamur potongan
berkurang dengan perpanjangan waktu mendidih. Kandungan polisakarida
menurun drastis dalam 10 menit pertama, kemudian menurun perlahan, dan tetap
stabil setelah 60 menit. Alasannya mungkin bahwa bagian dari polisakarida di
L. edodes mudah larut dalam air panas pada tahap awal mendidih. Dengan
bertambahnya waktu mendidih, jumlah polisakarida yang larut dalam air dalam
potongan jamur secara bertahap, menurun, dan laju disolusi dan laju adsorpsi
polisakaridasecara bertahap mencapai keseimbangan, sehingga tingkat penurunan
kandungan polisakarida melambat dan berangsur-angsur cenderung stabil.
Gambar 1 juga menunjukkan polisakarida itu kandungan di jamur kaldu bertahap
meningkat dengan perpanjangan waktu mendidih, mencapai maksimum pada 90
menit, lalu sedikit menurun.

3.2. Pengaruh lama perebusan terhadap serat

 Gambar 2. Pengaruh lama perebusan terhadap kandungan serat pangan di L.
edodes potongan. Huruf yang berbeda dengan warna yang sama pada bilah
kesalahan menunjukkan perbedaan yang signifikan di antara perlakuan ( p <
0,05).
Gambar 2 menunjukkan bahwa TDF (total kandungan serat) L. edodes
sebagian besar terdiri dari serat tidak larut (IDF) dan kandungan serat larut (SDF)
relatif rendah. Dengan bertambahnya waktu perebusan, total kandungan serat
pada potongan L. edodes mengalam penurunan. Terlihat bahwa penurunan
kandungan serat terutama disebabkan oleh serat tidak larut. Serat tidak larut pada
L. edodes terdiri dari polisakarida pada dinding sel. Strukturnya padat dan sulit
larut dalam air. Selama perlakuan perebusan, sebagian struktur dinding sel hancur,
susunan serat tidak larut yang padat dan teratur ini menjadi rusak, dan sebagian
serat tidak larut ini terdegradasi dan berubah menjadi larut (Su et al., 2017 ). Oleh
karena itu, kandungan serat tidak larut dan total kandungan serat dalam potongan
jamur menurun dengan cepat pada tahap awal proses perebusan. Karena serat
tidak larut ini sangat stabil, maka penurunan serat tidak larut dan total serat
cenderung lembut dan stabil setelah 10 menit.

3.3. Pengaruh lama perebusan terhadap protein

 Gambar 3. Pengaruh waktu mendidih terhadap kandungan protein di L.
edodes potongan dan kaldu. Huruf yang berbeda dengan warna yang sama pada
bilah kesalahan menunjukkan perbedaan yang signifikan di antara perlakuan ( p <
0,05).
Gambar 3 menunjukkan bahwa dengan lama waktu perebusan, kandungan
protein di dalam potongan L. edodes mengalami penurunan, yang lebih jelas
(penurunan 9,3%) dalam 30 menit pertama, dan kemudian cenderung stabil.
Erjavec dkk. ( 2012 )melaporkan bahwa protein dalam L. edodes Stabil untuk
proses termal dan sekitar 90% protein tidak larut dalam air, sehingga sebagian
besar protein tetap berada dalam potongan jamur setelah perlakuan perebusan.
Hasil penelitian menunjukkan bahwa proses perebusan hanya dapat melarutkan
protein yang larut dalam air, peptida dan asam amino yang jumlahnya sekitar
11.0% dari total protein. L. edodes.

3.4. Pengaruh lama perebusan terhadap kandungan asam amino bebas

 Gambar 4. Pengaruh lama perebusan terhadap kandungan asam amino bebas
dalam L. edodes potongan dan kaldu. Huruf yang berbeda dengan warna yang
sama pada bilah kesalahan menunjukkan perbedaan yang signifikan di antara
perlakuan ( p < 0,05).
Hasil penelitian pada gambar 4 menunujukkan bahwa kandungan asam
amino bebas dalam L. edodes potongan secara signifikan ( p < 05) menurun
58,6% (dari 5,03 mg/g menjadi 2,09 mg/g) dalam 10 menit pertama proses
perebusan, kemudian terus berkurang secara signifikan ( p > 05) setelah 30 menit.
Hingga ( p < 05) penurunan terjadi setelah 90 menit, dan hanya kandungan asam
amino bebas 0,68 mg/g pada 120 menit.
Kandungan asam amino bebas dalam kaldu jamur meningkat pada awal
perebusan, mencapai maksimum pada 60 menit, kemudian menurun secara
bertahap. Sebagian besar asam amino bebas mudah larut ke dalam air panas,
sehingga kandungannya dalam kaldu jamur meningkat. Setelah 60 menit proses
perebusan, akibat reaksi degradasi Strecker dari asam amino bebas dan / atau
reaksi Maillard (Li et al., 2011 ), kandungan asam amino bebas dalam kaldu
malah menurun.
Secara umum pengaruh pengolahan menggunakan panas dapat
mengakibatkan penyusutan jumlah asam amino tergantung dari jenis pengolahan,
suhu, dan lamanya proses pengolahan. Menurut Ekop (2008), penurunan asam
amino lebih dari 10% akan memberikan pengaruh yang signifikan terhadap mutu
bahan pangan tersebut.

3.5. Pengaruh waktu mendidih terhadap total kandungan fenolik

Gambar 5. Pengaruh waktu mendidih terhadap total kandungan fenolik di L.

edodes potongan dan kaldu. Huruf yang berbeda dengan warna yang sama pada
bilah kesalahan menunjukkan perbedaan yang signifikan di antara perlakuan ( p <
0,05)
Gambar 5 menunjukkan bahwa kandungan total fenol dalam L. edodes
potongan menurun secara signifikan ( p < 0,05), dan menjadi stabil setelah 90
menit, sekitar 27,9% dari awal. Sun et al. ( 2014 ) dan Tan et al. ( 2015 )
melaporkan bahwa kandungan fenolik total jamur berkurang secara signifikan
setelah dimasak. Kandungan total fenol dalam kaldu jamur meningkat secara
bertahap dengan lama waktu perebusan mencapai 5,46 mg GAE / 100 mL pada
waktu 120 menit. Hasil penelitian menunjukkan bahwa sebagian besar zat fenolik
bebas masuk L. edodes bisa larut ke dalam air matang. Selain itu, beberapa fenol
terikat diubah menjadi bebas.

3.6. Pengaruh waktu mendidih pada kandungan ergosterol

Gambar 6. Pengaruh waktu mendidih terhadap kandungan ergosterol di L.

edodes potongan. Huruf yang berbeda pada bilah kesalahan menunjukkan
perbedaan yang signifikan di antara perlakuan ( p < 0,05).
Kandungan ergosterol dalam L. edodes relatif tinggi, dan dapat diubah
menjadi vitamin D di bawah iradiasi ultraviolet (Czub & Baginski, 2006 ).
Gambar 6 menunjukkan bahwa kandungan ergosterol dalam L. edodes potongan
mengalami peningkatan dengan perpanjangan waktu mendidih, terutama setelah
90 menit kandungan ergosterol meningkat secara signifikan ( p < 0,5 ) dan
tercapai 2,73 mg / g pada 120 menit. Proses mendidih jangka panjang dapat
menyebabkan kerusakan hebat pada membran sel, yang menyebabkan lebih
banyak ergosterol mudah diekstraksi selama proses penentuan. Ergosterol tidak
terdeteksi pada kaldu jamur, dikarenakan ergosterol sulit larut dalam air.

4. Kesimpulan
Kesimpulan yang dapat diambil dari penelitian ini bahwa kandungan zat gizi
utama (polisakarida, serat pangan, protein, asam amino dan fenol total) dan
aktivitas antioksidan potongan jamur menurun seiring dengan lama waktu
perebusan, dan titik infeksinya berbeda untuk nutrien yang berbeda, sedangkan
kandungan ergosterol meningkat. Dengan perpanjangan waktu perebusan,
kandungan nutrisi utama dalam kaldu jamur menunjukkan tren naik, dan titik
belok terjadi sekitar 60 menit. Ergosterol tidak terdeteksi di kaldu. Aktivitas
antioksidan dari kaldu jamur meningkat pesat dalam 30 menit pertama, dan
kemudian tetap stabil atau menurun sampai taraf tertentu, dan tren perubahan
tersebut berkorelasi positif dengan total kandungan fenolik dalam kaldu. Proses
perebusan menghancurkan struktur dinding sel, sehingga terjadi pembubaran dan
hilangnya komponen dinding sel dan kandungan sitoplasma, L. edodes potongan
dan kaldu. Selain itu, perlakuan perebusan suhu tinggi dalam jangka panjang
dapat merusak kombinasi fenol, ergosterol dan zat lain, yang kondusif untuk
pelepasan dan pelarutannya. Sementara itu, asam amino, fenol, polisakarida yang
terlarut dalam kaldu dapat bereaksi dengan zat lain karena pemanasan jangka
panjang, sehingga menghasilkan beberapa senyawa rasa baru. Dari segi nilai gizi
dan aktivitas antioksidan, waktu perebusan tidak boleh melebihi 30 menit untuk
potongan jamur dan 60 menit untuk kaldu jamur saat memasak atau mengolah. L.
edodes. Selain itu, L. edodes kaldu mengandung sejumlah besar nutrisi dan
aktivitas antioksidan, yang harus direkomendasikan ke dalam makanan
sehari-hari. Penelitian ini memberikan dasar teoritis untuk memasak rasional,
pengolahan dan konsumsi L. edodes.

DAFTAR PUSTAKA

Czub, J., & Baginski, M. (2006). Comparative molecular dynamics study of lipid
membranes containing cholesterol and ergosterol. Biophysical
Roncero-Ramos, I., Mendiola-Lanao, M., Pérez-Clavijo, M., &
Delgado- Andrade, C. (2016). Effect of different cooking methods on
nutritional Journal, 90(7), 2368–2382.
https://doi.org/10.1529/biophysj.105.072801

Lee, K., Lee, H., Choi, Y., & Kim, Y. (2019). Effect of different cooking
methods on the true retention of vitamins, minerals, and bioactive
compounds in shiitake mushrooms (Lentinula edodes). Food Science &
Technology Research, 25(1), 115–122.
https://doi.org/10.3136/fstr.25.115

Li, Q., Zhang, H. H., Claver, I. P., Zhu, K. X., Peng, W., & Zhou, H. M. (2011).
Effect of different cooking methods on the flavour constituents of
mushroom (Agaricus bisporus (Lange) Sing) soup. International
Journal of Food Science & Technology, 46(5), 1100–1108. https://doi.
org/10.1111/j.1365-2621.2011.02592.x

Liu, Y., Zhao, J., Zhao, Y., Zong, S., Tian, Y., Chen, S., & Yang, C. (2019).
Therapeutic effects of lentinan on inflammatory bowel disease and
colitis-associated cancer. Journal of Cellular and Molecular Medicine,
23(2), 750–760. https://doi.org/10.1111/jcmm.13897

Mattila, P., Könkö, K., Eurola, M., Pihlava, J. M., Astola, J., Vahteristo, L.,
Hietaniemi, V., Kumpulainen, J., Valtonen, M., & Piironen, V. (2001).
Contents of vitamins, mineral elements, and some phenolic compounds
 in cultivated mushrooms. Journal of Agricultural and Food Chemistry,
49(5), 2343–2348. https://doi.org/10.1021/jf001525d

Mccleary, B. V., Devries, J. W., Rader, J. I., Cohen, G., Prosky, L., & Mugford,
D. C. (2012). Determination of insoluble, soluble, and total dietary
fiber (codex definition) by enzymatic-gravimetric method and liquid
chromatography: Collaborative study. Journal of AOAC International,
95(3), 824–844. https:// doi.org/10.5740/jaoacint.CS2011_25

Morales, D., Tabernero, M., Largo, C., Polo, G., Piris, A. J., & Soler-Rivas, C.
(2018). Effect of traditional and modern culinary processing,
bioaccessibility, biosafety and bioavailability of eritadenine, a
hypocholesterolemic compound from edible mushrooms. Food &
Function, 9(12), 6360–6368. https://doi.org/10.1039/C8FO01704B

Ng, Z. X., & Tan, W. C. (2017). Impact of optimised cooking on the antioxidant
activity in edible mushrooms. Journal of Food Science and Technology,
54 (12), 4100–4111. https://doi.org/10.1007/s13197-017-2885-0

Papetti, A., Signoretto, C., Spratt, D. A., Pratten, J., Lingström, P., Zaura, E.,
Ofek, I., Wilson, M., Pruzzo, C., & Gazzani, G. (2018). Components in
Lentinus edodes mushroom with anti-biofilm activity directed against
bacteria involved in caries and gingivitis. Food & Function, 9(6),
3489–3499. https://doi.org/10.1039/C7FO01727H

Puttaraju, N. G., Venkateshaiah, S. U., Dharmesh, S. M., Urs, S. M. N., &

Somasundaram, R. (2006). Antioxidant activity of indigenous edible
mushrooms. Journal of Agricultural and Food Chemistry, 54(26),
9764–9772. https://doi.org/10.1021/jf0615707

Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C.
(1999). Antioxidant activity applying an improved ABTS radical
cation decolorization assay. Free Radical Biology & Medicine, 26(9–
10), 1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3

Su, C. H., Lai, M. N., & Ng, L. T. (2017). Effects of different extraction
temperatures on the physicochemical properties of bioactive
polysaccharides from Grifola frondosa. Food Chemistry, 220 (April),
400–405. https://doi.org/10.1016/j.foodchem.2016.09.181

Sun, L., Bai, X., & Zhuang, Y. (2014). Effect of different cooking methods on
total phenolic contents and antioxidant activities of four Boletus
mushrooms. Journal of Food Science and Technology, 51(11), 3362–
3368. https://doi.org/10.1007/s13197-012-0827-4
Tan, Y. S., Baskaran, A., Nallathamby, N., Chua, K. H., Kuppusamy, U. R., &
Sabaratnam, V. (2015). Influence of customized cooking methods on
the phenolic contents and antioxidant activities of selected species of
oyster mushrooms (Pleurotus spp.). Journal of Food Science and
Technology, 52 (5), 3058–3064.
https://doi.org/10.1007/s13197-014-1332-8

Tian, J., Chen, J., Lv, F., Chen, S., Chen, J., Liu, D., & Ye, X. (2016). Domestic
cooking methods affect the phytochemical composition and antioxidant
activity of purple-fleshed potatoes. Food Chemistry, 197(Part B),
1264–1270. https://doi.org/10.1016/j.foodchem.2015.11.049

Yang, W., Lu, X., Zhang, Y., & Qiao, Y. (2019). Effect of cooking methods on
the health-promoting compounds, antioxidant activity and nitrate of
tatsoi (Brassica rapa L. ssp. narinosa). Journal of Food Processing and
Preservation, 43(8), e14008. https://doi.org/10.1111/ jfpp.14008

Zhang, Y., Li, S., Wang, X., Zhang, L., & Cheung, P. C. (2011). Advances in
lentinan: Isolation, structure, chain conformation and bioactivities.
Food Hydrocolloids, 25(2), 196–206. https://doi.org/10.1016/j.food
hyd.2010.02.001

Zhao, Z., Xu, X., Ye, Q., & Dong, L. (2013). Ultrasound extraction optimization
of acanthopanax senticosus polysaccharides and its antioxidant activity.
International Journal of Biological Macromolecules, 59 (April), 290–
294. https://doi.org/10.1016/j.ijbiomac.2013.04.067
 CyTA - Journal of Food

ISSN: (Print) (Online) Journal homepage: https://www.tandfonline.com/loi/tcyt20

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

To cite this article: Yuanyang Nie , Mingjun Yu , Haoyu Zhou , Penghui Zhang , Wei
Yang & Bo Li (2020) Effect of boiling time on nutritional characteristics and antioxidant
activities of Lentinus�edodes and its broth, CyTA - Journal of Food, 18:1, 543-550, DOI:
10.1080/19476337.2020.1799077

To link to this article: https://doi.org/10.1080/19476337.2020.1799077

© 2020 The Author(s). Published with

license by Taylor & Francis Group, LLC.

Published online: 19 Aug 2020.

Submit your article to this journal

Article views: 137

View related articles

View Crossmark data

Full Terms & Conditions of access and use can be found at

https://www.tandfonline.com/action/journalInformation?journalCode=tcyt20
CYTA - JOURNAL OF FOOD
2020, VOL. 18, NO. 1, 543–550
https://doi.org/10.1080/19476337.2020.1799077

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 and Bo Li
School of Food Science, Henan Institute of Science and Technology, Xinxiang, China

ABSTRACT ARTICLE HISTORY

The influence of boiling time (10 –120 min) on nutritional and antioxidant properties of Lentinus Received 13 April 2020
edodes pieces and broth was investigated. The results showed that the primary nutrients contents Accepted 16 July 2020
and antioxidant activities of L. edodes pieces decreased with the prolongation of boiling time, while KEYWORDS
ergosterol content increased. The nutrients contents in L. edodes broth presented an uptrend, and Lentinus edodes; nutrition;
the antioxidant activities increased rapidly in the first 30 min, and then kept stable or decline, which antioxidant activities;
was positively correlated with the change of total phenolic content. Microstructure observation boiling; cooking; mushroom
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 PALABRAS CLAVE
boiling time for L. edodes pieces is 30 min and for broth preparation is 60 min. This study provides Lentinus edodes; nutrición;
actividades antioxidantes;
a useful reference for rational cooking or processing L. edodes and other mushrooms. ebullición; cocción;
champiñón

Efecto del tiempo de ebullición en las características nutricionales y las activi­

dades antioxidantes de Lentinus edodes y su caldo
RESUMEN
El presente estudio investigó la influencia del tiempo de ebullición (10~120 min) en las propiedades
nutricionales y antioxidantes de trozos de Lentinus edodes y su caldo. Los resultados permitieron
constatar que el contenido de nutrientes primarios y las actividades antioxidantes de dichos trozos
disminuyeron al prolongarse el tiempo de ebullición, mientras que el contenido de ergosterol
aumentó. El contenido de nutrientes del caldo de L. edodes presentó una tendencia al alza, en
tanto que las actividades antioxidantes se elevaron rápidamente en los primeros 30 minutos,
manteniéndose estables o disminuyendo después, lo que se correlacionó positivamente con el
cambio del contenido fenólico total. La observación de la microestructura confirmó que el trata­
miento de ebullición destruye la pared celular de L. edodes, provocando la disolución y la pérdida de
componentes de la pared celular y de contenido citoplasmático. Desde el punto de vista de la
nutrición, el tiempo óptimo de ebullición para los trozos de L. edodes es 30 min y para la
preparación de caldo, 60 min. Este estudio proporciona una referencia útil para la cocción
o elaboración racional de L. edodes y otros hongos.

1. Introduction
Lentinus edodes, also named shiitake, is one of the most pop­
ular mushrooms in the world. It is rich in polysaccharide, diet­
ary fiber, protein, amino acids, phenols, ergosterol and other
nutrients (Mattila et al., 2001), and has the bioactivities of
immunoregulation, antitumor, antioxidant, anti-inflammatory
and blood pressure lowering (Liu et al., 2019; Papetti et al.,
2018; Puttaraju et al., 2006; Zhang et al., 2011). Plus the unique
taste and flavor, more and more people like to eat this mush­
room in recent years, especially in East Asian countries. In 2018,
the total output of L. edodes in China is 10.43 million tons,
being the largest yield variety of mushroom (China Edible
Fungi Association, 2020).
As a popular table food, L. edodes can be cooked by many
methods before consumption according to the recipes and
culinary traditions of various countries (Lee et al., 2019).
Nowadays, consumers prefer the foods being not only pro­
cessed on the basis of convenience and taste but also the
retention of nutrients and other health-promoting factors
(Roncero-Ramos et al., 2016). Thermal processing, including
boiling, induces great changes in the sensory qualities and
chemical compositions of foods (including mushrooms and
vegetables), such as texture, aroma, color, protein, sugar,
phenols and vitamins, as well as the antioxidant activities
(Morales et al., 2018; Tian et al., 2016; Yang et al., 2019).
Studies have been reported that the cooked mushrooms
were in lower nutritional concentration and lower antioxi­
dant properties than that of natural mushrooms (Ng & Tan,
2017; Sun et al., 2014, 2011). But cooking treatments had
also beneficial effects on the phenol content and antioxidant
activity of mushrooms (Tan et al., 2015). Those changes may
be related to the cooking duration. However, there are few
studies on the changes in nutritional characteristics and
functional properties of shiitake mushrooms caused by cook­
ing time so far. In terms of production and consumption, the
top three edible mushrooms were L. edodes, Auricularia
auricular, and Pleurotus ostreatus in China in recent years,
respectively, and each yield was more than six million tons
(China Edible Fungi Association, 2020). As a popular table
food and the largest yield mushroom in China, it is of great

CONTACT Bo Li libohnxx@163.com School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
© 2020 The Author(s). Published with license by Taylor & Francis Group, LLC.
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use,
distribution, and reproduction in any medium, provided the original work is properly cited.
544 Y. NIE ET AL.
significance to scientifically and reasonably guide the cook­
ing process of L. edodes. The aim of this work was to inves­
tigate the effects of boiling time on the nutritional
composition and antioxidant properties of L. edodes and its
broth, with a view to providing a useful reference for the
scientific cooking and processing of this mushroom.
2. Materials and methods
2.1. Sample and reagents
Dry L. edodes Xixia 9608 were obtained from Xixia County,
Henan Province, China. All mushrooms were harvested at
the same time. All standards and reagents were of analytical
grades.
2.2. Boiling treatments of L. edodes
L. edodes were carefully selected for uniformity of shape and
size. 100 g of dried L. edodes were soaked in 2,000 mL of
distilled water at 37°C for 75 min. The whole soaking process
was carried out at a constant temperature of 37°C, in this
way, the starting samples of each group were consistent,
thus reducing the experimental error. The soaking time was
determined after several preliminary experiments, and
75 min of soaking allows the dried L. edodes to fully absorb
water and swell, which is conducive to the cutting and
subsequent treatment. Too long soaking time will lead to
the loss of nutrients from L. edodes and possible growth of
bacteria. The swelling mushrooms were then cut into pieces
(10 mm×10 mm×5 mm) and randomly divided into equal
portions for further use.
Adding 100 g of L. edodes pieces into the 2,000 mL boil­
ing water in a sealed pot under heating. The treating time
was set as 10 min, 30 min, 60 min, 90 min, and 120 min,
respectively. Suitable water was added every 15 min to keep
the broth volume unchanged. When boiling treatment was
completed, mushroom pieces and broth were quickly cooled
to room temperature. Then, mushroom pieces were isolated
from the broth, followed by freeze-drying and grinding
through 80 mesh for analysis. The broth was centrifugated
at 8,000 r/min and 4°C for 10 min, and the supernatant was
stored at −18°C for subsequent determination.
2.3. Determination of nutritional components in
L. edodes and broth
2.3.1. Polysaccharide content
L. edodes powder (1 g) was extracted with 25 mL at 90°C for
1 h, followed by centrifugation at 12,000 g for 10 min at 4°C.
The precipitation was extracted one more time. Two super­
natants were combined and diluted to 50 mL. The polysac­
charide content was determined using a phenol-sulfuric acid
method (Dubois et al., 1956). The mushroom broth was
directly sampled for determination. Results were expressed
as mg/g dry weight (DW) for L. edodes powder and mg/
100 mL for mushroom broth.
2.4. Dietary fiber content
The contents of total dietary fiber (TDF), insoluble dietary
fiber (IDF) and soluble dietary fiber (SDF) of L. edodes
powder were assayed by the enzymatic-gravimetric method
(Mccleary et al., 2012).
2.5. Protein content
The protein content was determined by the Kjeldahl method
(AOAC Official Method 930.29 [17th ed.], AOAC, 2000).
2.6. Total free amino acids content
The content of total free amino acids was determined by the
formaldehyde method, a Chinese official and standard
approach (GB 5009.235–2016).
2.7. Total phenolic content
L. edodes powder was ultrasonic-assisted extracted with
50 mL 60% ethanol for 60 min, and the mixture was cen­
trifuged at 12,000 g for 10 min at 4°C and diluted the super­
natant to 50 mL. Total phenolic content was determined by
the Folin-Ciocalteau method of Singleton and Rossi (1964)
with some modifications. In brief, 1 mL of the diluted extract
was mixed with 1 mL Folin-Ciocalteau reagent. After 10 min,
1 mL of 12% sodium carbonate solution was added to the
mixture and was adjusted to 10 mL with distilled water. The
mixture was incubated for 1 h in the dark and the absor­
bance was measured at 725 nm. Mixture without extract was
used as control. Gallic acid was used as the standard to
construct the calibration curve. The mushroom broth was
directly sampled for determination. The results were
expressed as mg of gallic acid equivalents (GAE)/g dry
weight (DW) for L. edodes powder and mg GAE/100 mL for
mushroom broth.
2.8. Ergosterol content
1 g of L. edodes powder was ultrasonic-assisted extracted
with 50 mL methanol at room temperature for 1 h, and then
centrifuged at 12,000 g for 10 min at 4°C and diluted the
supernatant to 50 mL. The supernatant was passed through
a 0.45 μm non-pyrogenic filter. A volume of 20 μL of filtered
sample was injected into a Waters e2695 HPLC system
equipped with Waters 2996 diode array detector tunable
(Waters, Milford, MA, USA) and eluted through a reverse
phase Waters SunFire C18 column (4.6 mm×250 mm,
5 μm) using methanol as the mobile phase at a flow rate
of 1.0 mL/min. The detector tunable of the eluate was
performed at 282 nm (Pastinen et al., 2017). The ergosterol
was determined by comparing the retention times of stan­
dards obtained, and quantification was done by using
a calibration curve. The results were expressed as mg/g dry
weight (DW).
2.9. Determination of antioxidant activities of
L. edodes and broth
2.9.1. Preparation of ethanol extracts
1 g of L. edodes powder was ultrasonic-assisted extracted
with 50 mL 60% ethanol at 50°C for 60 min, and then
centrifuged at 12,000 g for 10 min at 4°C and diluted the
supernatant to 50 mL. The supernatant was diluted to four
concentrations. Then, the antioxidant activities of the diluted
extracts were measured.
 CYTA - JOURNAL OF FOOD 545

2.10. DPPH· scavenging ability
DPPH· radical scavenging ability of extracts was deter­
mined by a modified method of Zhao et al. (2013). The
reaction mixture containing 2 mL DPPH (0.2 mM) ethanol
solution and 2 mL ethanol extracts was kept at room
temperature in dark for 30 min. Distilled water was
used instead of extracts as a control. The absorbance at
517 nm was recorded. The DPPH· scavenging ability
was calculated according to the equation: scavenging
activit (%) = (Acontrol-Asample)/Acontrol × 100.
2.11. ABTS· scavenging ability
ABTS· scavenging ability was determined using the method
of Re et al. (1999) with a slight modification. The ABTS· free
radical reagent was prepared by mixing 7 mM ABTS and
2.45 mM potassium persulfate solution. The mixture was
left in the dark for 16 hours to generate ABTS· free radical
ions, and then diluted to an absorbance of 0.700 ± 0.005 (at
734 nm). 100 mL of extracts was added to 0.39 mL ABTS·
reagent. The mixture was allowed to stand for 6 min and
absorbance was measured at 734 nm. Trolox (water-soluble
Vitamin E analogue) was used as a standard. The TEAC
values were calculated based on final concentration and
expressed as μmol Trolox equivalent per gram of mushroom
powder samples (μmol TEAC/g) or μmol Trolox equivalent
per 100 mL of mushroom broth samples.
2.12. OH· scavenging ability
OH· scavenging ability was assessed using a previous
method (Yang et al., 2015) with some slight modification.
1 mL of ethanol extracts, 1 mL of 1.8 mM freshly prepared
ferrous sulfate solution, 1 mL of 1.8 mM salicylic acid and
1 mL of 8.8 mM hydrogen peroxide were injected into the
test tube and incubated for 30 min at 37°C. Distilled water
was used instead of extracts as a control. Then the absor­
bance at 510 nm was recorded. OH· scavenging ability was
calculated according to the equation: OH· scavenging activ­
ity (%) = (A0-Ax)/A0 × 100.
and then observed at a voltage of 20 kV and high vacuum
condition.
2.15. Statistical analysis
Data analysis was performed using the SPSS package pro­
gram version 22.0. All data were expressed as the mean ±
standard deviation (SD) (triplicate). Statistical significance of
the nutritional components and antioxidant activities of dif­
ferent samples were determined by using one-way ANOVA
with Turkey post-hoc test. Pearson’s correlation and regres­
sion test was used to determine the relationship between
the biochemical assays. P-values < 0.05 were considered
statistically significant.
3. Results and discussion
3.1. Effect of boiling time on nutritional components of
L. edodes pieces and broth
3.1.1. Effect of boiling time on polysaccharide content
Polysaccharide is one of the primary nutritional and bioactive
components of L. edodes and other mushrooms (Zhang et al.,
2011). The effect of boiling time on polysaccharide content of
L. edodes pieces and broth was shown in Figure 1. The
results shows that polysaccharide content in mushroom
pieces decreased with the prolongation of boiling time.
Polysaccharide content declined rapidly in the first 10 min,
then decreased gently, and kept stable after 60 min. The
reason might be that part of polysaccharides in L. edodes
were easy to dissolve in hot water at the initial stage of
boiling. With the increase of boiling time, the amount of
water-soluble polysaccharides in mushroom pieces gradually
decreased, and the dissolution rate and adsorption rate of
polysaccharides gradually reached the balance, so the
decline rate of polysaccharide content slowed down and
gradually tended stable. Figure 1 also shows that polysac­
charide content in mushroom broth gradually increased with
the prolongation of boiling time, reached the maximum at
90 min, and then decreased slightly. The increase of

2.13. Reducing power

The reducing power of ethanol extracts was determined by
the method of Oyaizu (2002). 1 mL of ethanol extract in
2.5 mL PBS (50 mM, pH = 7.0) were mixed with 2.5 mL 1%
potassium ferricyanide. The mixtures were incubated at 50°C
for 20 min. At the end of the incubation, 2.5 mL 10%
trichloroacetic acid was added into the mixtures, followed
by centrifugation. 2.5 mL supernatant was mixed with
2.5 mL distilled water and 0.5 mL ferric chloride, and the
absorbance was measured at 700 nm. The increase in absor­
bance of the reaction mixture indicated the reducing power
of extracts.

2.14. Microscopy
The microstructures of L. edodes were observed using a Quanta
200 environmental scanning electron microscope (FEI, Hitachi,
USA). L. edodes was cut into pieces (5 mm×5 mm×10 mm) and
freeze-dried. The dried L. edodes pieces with natural fracture
surfaces were fixed by conducting resin and coated with gold
Figure 1. Effect of boiling time on polysaccharide content in L. edodes pieces
and broth. Different letters with same color on the error bars indicate
significant differences among treatments (p < 0.05).
Figura 1. Efecto del tiempo de ebullición en el contenido de polisacáridos de
los trozos de L. edodes y del caldo. Las distintas letras del mismo color en las
barras de error indican diferencias significativas entre los tratamientos
(p < 0.05).
546 Y. NIE ET AL.
polysaccharide content in the broth came from the dissolu­
tion of polysaccharides in mushroom pieces. Furthermore,
due to the Maillard reaction between polysaccharides and
nitrogen-containing substances under high temperature for
a long time (De Oliveira et al., 2016), polysaccharide concen­
tration in the broth decreased at 120 min. The result suggests
that the optimal boiling time for L. edodes broth preparation
is 60 ~ 90 min, and too long time boiling will cause the loss of
polysaccharide in the broth.
3.2. Effect of boiling time on dietary fiber content
The dietary fiber in L. edodes mainly includes β-glucan,
hemicellulose, chitin, mannan, etc. (Manzi et al., 1999),
which has an important effect on maintaining normal phy­
siological functions of the human body. TDF can be divided
into SDF and IDF according to the difference of solubility.
Figure 2 shows that TDF in L. edodes was mainly composed
of IDF, and SDF content was relatively low. With the cook­
ing time extending, TDF content in L. edodes pieces pre­
sented a decreasing trend. TDF declined rapidly at the
beginning (0 –10 min) of boiling time, and then decreased
gradually slow and kept stable after 30 min. The variation
trend of IDF content was similar to that of TDF. The SDF
content increased slightly in the first 10 min, and then
maintained stable. It can be seen that the decrease of TDF
content was mainly due to the IDF. The IDF in L. edodes is
mainly composed of cell wall polysaccharides. Their struc­
ture is compact and difficult to dissolve in water. During
boiling treatment, part of cell wall structure was destroyed,
the dense and orderly arrangement of IDF was broken, and
some IDF was degraded and turned into soluble state (Su
et al., 2017). Therefore, the contents of IDF and TDF in
mushroom pieces decreased rapidly in the initial stage of
boiling process. Because the left IDF was very stable, the
reduction of IDF and TDF tended to be gentle and stable
after 10 min. This changing trend was similar to that of
polysaccharide in mushroom pieces.
Figure 2. Effect of boiling time on dietary fiber content in L. edodes pieces.
Different letters with same color on the error bars indicate significant differ­
ences among treatments (p < 0.05).
Figura 2. Efecto del tiempo de ebullición en el contenido de fibra dietética
de los trozos de L. edodes. Las distintas letras del mismo color en las
barras de error indican diferencias significativas entre los tratamientos
(p < 0.05).
3.3. Effect of boiling time on protein content
The protein content is about 20% of the dry weight of edible
mushrooms (Barros, Cruz, Baptista, Estevinho & Ferreira,
2008), which is many times higher than that of ordinary
vegetables. Figure 3 shows that with the prolongation of
boiling time, the protein content in L. edodes pieces pre­
sented a downtrend, which was more obvious (9.3% reduc­
tion) in the first 30 min, and then tended to be stable.
Erjavec et al. (2012) reported that the protein in L. edodes
was stable for thermal process and about 90% of protein
was water-insoluble, so most of protein was remained in
mushroom pieces after boiling treatment. The protein con­
tent in mushroom broth presented an uptrend with the
prolongation of boiling time and tended to be stable after
60 min (Figure 3). The results indicated that boiling process
can only dissolve the water-soluble proteins, peptides and
amino acids, which accounted for about 11.0% of the total
protein of L. edodes.
3.4. Effect of boiling time on free amino acids content
Free amino acids are the important source of the desirable
flavor of mushrooms (Chen et al., 2015). Figure 4 shows that
the content of free amino acids in L. edodes pieces signifi­
cantly (p < .05) decreased 58.6% (from 5.03 mg/g to
2.09 mg/g) in the first 10 min of boiling process, and then
continue to reduce significantly (p < .05) to 30 min of boil­
ing, but the reduction tended to be gentle (p > .05) after
30 min. Another significant (p < .05) decrease occurred after
90 min, and the content of free amino acids was only
0.68 mg/g at 120 min. The content of free amino acids in
mushroom broth increased sharply at the beginning of boil­
ing, reaching the maximum at 60 min, and then decreased
gradually (Figure 4). Most of free amino acids was easily
dissolved into hot water, so its content in mushroom broth
presented an uptrend. After 60 min of boiling process, due
to the Strecker degradation reaction of free amino acids
and/or the Maillard reaction (Li et al., 2011), the content of
free amino acids in the broth decreased instead.
Figure 3. Effect of boiling time on the protein content in L. edodes pieces and
broth. Different letters with same color on the error bars indicate significant
differences among treatments (p < 0.05).
Figura 3. Efecto del tiempo de ebullición en el contenido de proteínas de los
trozos de L. edodes y del caldo. Las distintas letras del mismo color en las
barras de error indican diferencias significativas entre los tratamientos
(p < 0.05).
 CYTA - JOURNAL OF FOOD 547

states, which also led to the constantly increasing phenolic

content in mushroom broth (Choi et al., 2006).

3.6. Effect of boiling time on ergosterol content

The ergosterol content in L. edodes is relatively high, and it
can be converted into vitamin D under ultraviolet irradiation
(Czub & Baginski, 2006). Figure 6 shows that ergosterol
content in L. edodes pieces presented an uptrend with the
prolongation of boiling time, especially after 90 min ergos­
terol content increased significantly (p < .05) and reached
2.73 mg/g at 120 min. A long-term boiling treatment can
cause great damage to the cell membrane, leading to more
ergosterol being easily extracted during the determination
process. Ergosterol could not be detected in mushroom
Figure 4. Effect of boiling time on free amino acids content in L. edodes broth, probably because it is difficult to dissolve in water.
pieces and broth. Different letters with same color on the error bars indicate
significant differences among treatments (p < 0.05).
Figura 4. Efecto del tiempo de ebullición en el contenido de aminoácidos 3.7. Effect of boiling time on the microstructure of
libres de los trozos de L. edodes y del caldo. Las distintas letras del mismo
color en las barras de error indican diferencias significativas entre los trata­
L. edodes
mientos (p < 0.05).
The L. edodes with different boiling time were observed by
environmental scanning electron microscopy (ESEM). Figure 7
3.5. Effect of boiling time on total phenolic content
Mushrooms contain a certain amount of phenolic sub­
stances, which are the important components of antioxidant
activity (Sánchez, 2017). Figure 5 shows that the content of
total phenol in L. edodes pieces decreased significantly
(p < .05) during the first 10 min of boiling process, from
4.32 mg GAE/g to 2.02 mg GAE/g. The decline tended to be
gentle after 30 min (p > .05), and the content became stable
after 90 min, about 27.9% of the initial. Sun et al. (2014) and
Tan et al. (2015) reported that the total phenolic content of
mushrooms were significantly reduced after cooking, which
is consistent with our results. The content of total phenol in
mushroom broth increased gradually with the prolongation
of boiling time, reaching 5.46 mg GAE/100 mL at 120 min
(Figure 5). The results suggested that most of free phenolic
substances in L. edodes could dissolve into boiled water.
Moreover, some bound phenols were converted to free Figure 6. Effect of boiling time on ergosterol content in L. edodes pieces.
Different letters on the error bars indicate significant differences among
treatments (p < 0.05).
Figura 6. Efecto del tiempo de ebullición en el contenido de ergosterol de los
trozos de L. edodes. Las distintas letras del mismo color en las barras de error
indican diferencias significativas entre los tratamientos (p < 0.05).

Figure 5. Effect of boiling time on total phenolic content in L. edodes pieces

and broth. Different letters with same color on the error bars indicate
significant differences among treatments (p < 0.05).
Figura 5. Efecto del tiempo de ebullición en el contenido fenólico total de los
trozos de L. edodes y del caldo. Las distintas letras del mismo color en las
barras de error indican diferencias significativas entre los tratamientos
(p < 0.05).
Figure 7. Micrographs of L. edodes boiled for 0 min (a), 10 min (b), 30 min (c),
60 min (d), 90 min (e), and 120 min (f), respectively.
Figura 7. Micrografías de L. edodes hervidas durante 0 min (a), 10 min (b),
30 min (c), 60 min (d), 90 min (e) y 120 min (f).
548 Y. NIE ET AL.

shows that the interior of raw L. edodes presented a uniform

and dense cross-network structure, and the cell wall and
plasma membrane were relatively complete. With the prolon­
gation of boiling time, the internal network structure of
L. edodes was gradually destroyed, and the cell wall turned
into loose, even broken and dissolved. The destruction of cell
structure resulted in the dissolution and loss of the polymers in
the cell wall and the soluble substances in the cytoplasm,
which caused many alveolate holes (red circles in Figure 7) to
be left in the mushroom tissue. When boiling time was 30 min,
the destruction of cell structure of L. edodes began to be
significant, which resulted in larger alveolate holes (Figure
7c). The alveolate holes in the mushroom tissue got larger
and larger with increasing of the boiling time (Figure 7d–f), as
more and more damages to the cell walls and membranes
produced by heating (Vallespir et al., 2019). The nutrients con­
tents in L. edodes pieces were also significantly different from
the initial value after 30 min, suggesting the cell structure of
mushroom was seriously damaged after cooking for 30 min
and caused the loss of substances in cell wall and cytoplasm
(Wang et al., 2008).

3.8. Effect of boiling time on antioxidant activities of

L. edodes pieces and broth
The antiodidant activities of L. edodes pieces and broth were
detected by DPPH· scavenging ability, ABTS· scavenging ability,
OH· scavenging ability and reducing power. Figure 8 shows that
the boiling time had a less impact on DPPH· and OH· scavenging
abilities and a great effect on ABTS· scavenging ability and
reducing power of L. edodes pieces. The minimum values for
DPPH· and OH· radical scavenging rates were 71.5% at 90 min
(Figure 8a) and 65.3% at 120 min (Figure 8e), respectively. ABTS·
scavenging ability and reducing power presented a similar
trend, i.e. the decrease rate was fast in the first half hour of
boiling time, about one third of initial value at 30 min, and then
the values tended to be stable (Figure 8c,g). The antioxidant
activities of mushroom broth increased rapidly in the first
30 min, and then kept stable for DPPH· scavenging ability and
reducing power (Figure 8b,h), or decreased to some degree for
ABTS· and OH· scavenging abilities (Figure 8d,f).
L. edodes contains a variety of antioxidant components such
as phenolic compounds and polysaccharides (Zhu et al., 2018).
Because some phenolic compounds can be dissolved in boiled
water, the antioxidant activities decreased for L. edodes piece
and increased for L. edodes broth during the boiling process.
There was a significant positive correlation (p < .01) between
antioxidant activities and total phenolic contents (r2 = 0.861,
0.803, and 0.951 for DPPH· scavenging ability, ABTS· scavenging
ability, and reducing power, respectively), indicating that phe­
nolic compounds might be the main antioxidant component for
L. edodes (Özyürek et al., 2014). Because some phenols, polysac­
charides and other antioxidant compounds were not stable in
boiled water for long time, the antioxidant activities of L. edodes
broth appeared decline (for ABTS· scavenging ability) or fluctua­
tion (for OH· scavenging ability and reducing power).
4. Conclusion
This aritcle studied the effects of boiling time on the nutri­
tional components and antioxidant activities of L. edodes
pieces and broth. The results showed that the contents of
main nutrients (polysaccharide, dietary fiber, protein, amino
Figure 8. Effect of boiling time on antioxidant activities of L. edodes pieces
and broth. (a)(c)(e)(g) DPPH·, ABTS·, OH· radical scavenging ability, and redu­
cing power of L. edodes pieces, respectively; (b)(d)(f)(h) DPPH·, ABTS·, OH·
radical scavenging ability, and reducing power of L. edodes broth, respec­
tively. Different letters on the error bars indicate significant differences among
treatments (p < 0.05).
Figura 8. Efecto del tiempo de ebullición en la actividad antioxidante de los
trozos de L. edodes y del caldo. (a)(c)(e)(g) Capacidad de eliminación de los
radicales DPPH, ABTS, OH y potencia reductora de los trozos de L. edodes,
respectivamente; (b)(d)(f)(h) Capacidad de eliminación de los radicales DPPH,
ABTS, OH y potencia reductora del caldo de L. edodes, respectivamente. Las
distintas letras del mismo color en las barras de error indican diferencias
significativas entre los tratamientos (p < 0.05).
acids and total phenols) and antioxidant activities of mush­
room pieces decreased with the prolongation of boiling
time, and the inflexion points were different for different
nutrients, while ergosterol content increased. With the
extension of the boiling time, the contents of main nutrients
in mushroom broth presented an uptrend, and the inflection
point occurred at about 60 min. Ergosterol was not detected
in the broth. The antioxidant activities of mushroom broth
increased rapidly in the first 30 min, and then kept stable or
decreased to some degree, and the changing trend was
positively correlated with the total phenolic content in the
broth. Boiling process destroyed the cell wall structure, lead­
ing to the dissolution and loss of cell wall components and
cytoplasmic contents, thus causing the change of nutritional
components and antioxidant activities of L. edodes pieces
and broth. In addition, long-term high-temperature boiling
treatment can destroy the combination of phenols, ergos­
terol and other substances, which is conducive to their
release and dissolution. Meanwhile, amino acids, phenols,
polysaccharides, etc. dissolved in the broth can react with
other substances due to long-term heating, resulting in their

losses and producing some new flavor compounds. From
the points of nutritional value and antioxidant activity, the
boiling time should not exceed 30 min for mushroom pieces
and 60 min for mushroom broth when cooking or proces­
sing L. edodes. In addition, the L. edodes broth contains
a considerable amount of nutrients and antioxidant activity,
which should be recommended into the daily diet. This
study provides a theoretical basis for the rational cooking,
processing and consumption of L. edodes.
Disclosure statement
No potential conflict of interest was reported by the authors.
Funding
This work was supported by Innovation Scientists and Technicians
Troop Construction Projects of Henan Province [2017JR0006];High
Level Talents Research Start-Up Project of Henan Institute of Science
and Technology [2017019];Postdoctoral Research Grant in Henan
Province [001803039];
ORCID
Yuanyang Nie http://orcid.org/0000-0001-7235-0171
Bo Li http://orcid.org/0000-0003-4543-0090
References
AOAC. (2000). Official methods of analysis (17th ed.). Methods 930.29.
Association of Official Analytical Chemists.
Barros, L., Cruz, T., Baptista, P., Estevinho, L. M., & Ferreira, I. C. (2008). Wild
and commercial mushrooms as source of nutrients and nutraceuticals.
Food & Chemical Toxicology, 46(8), 2742–2747. https://doi.org/10.1016/
j.fct.2008.04.030
Chen, W., Li, W., Yang, Y., Yu, H., Zhou, S., Feng, J., Li, X., & Liu, Y. (2015).
Analysis and evaluation of tasty components in the pileus and stipe of
lentinula edodes at different growth stages. Journal of Agricultural and
Food Chemistry, 63(3), 795–801. https://doi.org/10.1021/jf505410a
China Edible Fungi Association. (2020). Letter on publishing the statistical
survey results of the output and output value of edible fungi in 2018.
China Edible Fungi Information, 368(4), 33–42. (in Chinese).
Choi, Y., Lee, S. M., Chun, J., Lee, H. B., & Lee, J. (2006). Influence of heat
treatment on the antioxidant activities and polyphenolic compounds
of Shiitake (Lentinus edodes) mushroom. Food Chemistry, 99(2),
381–387. https://doi.org/10.1016/j.foodchem.2005.08.004
Czub, J., & Baginski, M. (2006). Comparative molecular dynamics study of
lipid membranes containing cholesterol and ergosterol. Biophysical
Journal, 90(7), 2368–2382. https://doi.org/10.1529/biophysj.105.072801
de Oliveira, F. C., Coimbra, J. S. D. R., de Oliveira, E. B., Zuñiga, A. D. G., &
Rojas, E. E. G. (2016). Food protein-polysaccharide conjugates
obtained via the Maillard reaction: A review. Critical Reviews in Food
Science and Nutrition, 56(7), 1108–1125. https://doi.org/10.1080/
10408398.2012.755669
Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. T., & Smith, F. (1956).
Colorimetric method for determination of sugars and related
substances. Analytical Chemistry, 28(3), 350–356. https://doi.org/10.
1021/ac60111a017
Erjavec, J., Kos, J., Ravnikar, M., Dreo, T., & Sabotič, J. (2012). Proteins of
higher fungi – From forest to application. Trends in Biotechnology, 30
(5), 259–273. https://doi.org/10.1016/j.tibtech.2012.01.004
Lee, K., Lee, H., Choi, Y., & Kim, Y. (2019). Effect of different cooking methods
on the true retention of vitamins, minerals, and bioactive compounds in
shiitake mushrooms (Lentinula edodes). Food Science & Technology
Research, 25(1), 115–122. https://doi.org/10.3136/fstr.25.115
Li, Q., Zhang, H. H., Claver, I. P., Zhu, K. X., Peng, W., & Zhou, H. M. (2011).
Effect of different cooking methods on the flavour constituents of
mushroom (Agaricus bisporus (Lange) Sing) soup. International
Journal of Food Science & Technology, 46(5), 1100–1108. https://doi.
org/10.1111/j.1365-2621.2011.02592.x
CYTA - JOURNAL OF FOOD 549
Liu, Y., Zhao, J., Zhao, Y., Zong, S., Tian, Y., Chen, S., & Yang, C. (2019).
Therapeutic effects of lentinan on inflammatory bowel disease and
colitis-associated cancer. Journal of Cellular and Molecular Medicine,
23(2), 750–760. https://doi.org/10.1111/jcmm.13897
Manzi, P., Gambelli, L., Marconi, S., Vivanti, V., & Pizzoferrato, L. (1999).
Nutrients in edible mushrooms: An inter-species comparative study.
Food Chemistry, 65(4), 477–482. https://doi.org/10.1016/S0308-
8146(98)00212-X
Mattila, P., Könkö, K., Eurola, M., Pihlava, J. M., Astola, J., Vahteristo, L.,
Hietaniemi, V., Kumpulainen, J., Valtonen, M., & Piironen, V. (2001).
Contents of vitamins, mineral elements, and some phenolic com­
pounds in cultivated mushrooms. Journal of Agricultural and Food
Chemistry, 49(5), 2343–2348. https://doi.org/10.1021/jf001525d
Mccleary, B. V., Devries, J. W., Rader, J. I., Cohen, G., Prosky, L., & Mugford, D. C.
(2012). Determination of insoluble, soluble, and total dietary fiber (codex
definition) by enzymatic-gravimetric method and liquid chromatography:
Collaborative study. Journal of AOAC International, 95(3), 824–844. https://
doi.org/10.5740/jaoacint.CS2011_25
Morales, D., Tabernero, M., Largo, C., Polo, G., Piris, A. J., & Soler-Rivas, C.
(2018). Effect of traditional and modern culinary processing, bioaccessi­
bility, biosafety and bioavailability of eritadenine, a hypocholesterolemic
compound from edible mushrooms. Food & Function, 9(12), 6360–6368.
https://doi.org/10.1039/C8FO01704B
Ng, Z. X., & Tan, W. C. (2017). Impact of optimised cooking on the antioxidant
activity in edible mushrooms. Journal of Food Science and Technology, 54
(12), 4100–4111. https://doi.org/10.1007/s13197-017-2885-0
Oyaizu, M. (2002). Studies on products of browning reaction. Antioxidant
activities of products of browning reaction prepared from glucoamine.
Japanese Journal of Nutrition, 44(6), 307–315. https://doi.org/10.5264/
eiyogakuzashi.44.307
Özyürek, M., Bener, M., Güçlü, K., & Apak, R. (2014). Antioxidant/anti­
radical properties of microwave-assisted extracts of three wild edible
mushrooms. Food Chemistry, 157(August), 323–331. https://doi.org/
10.1016/j.foodchem.2014.02.053
Papetti, A., Signoretto, C., Spratt, D. A., Pratten, J., Lingström, P., Zaura, E.,
Ofek, I., Wilson, M., Pruzzo, C., & Gazzani, G. (2018). Components in
Lentinus edodes mushroom with anti-biofilm activity directed against
bacteria involved in caries and gingivitis. Food & Function, 9(6),
3489–3499. https://doi.org/10.1039/C7FO01727H
Pastinen, O., Nyyssölä, A., Pihlajaniemi, V., & Sipponen, M. H. (2017).
Fractionation process for the protective isolation of ergosterol and
trehalose from microbial biomass. Process Biochemistry, 58(July),
217–223. https://doi.org/10.1016/j.procbio.2017.04.002
Puttaraju, N. G., Venkateshaiah, S. U., Dharmesh, S. M., Urs, S. M. N., &
Somasundaram, R. (2006). Antioxidant activity of indigenous edible
mushrooms. Journal of Agricultural and Food Chemistry, 54(26),
9764–9772. https://doi.org/10.1021/jf0615707
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans,
C. (1999). Antioxidant activity applying an improved ABTS radical
cation decolorization assay. Free Radical Biology & Medicine, 26(9–10),
1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3
Roncero-Ramos, I., Mendiola-Lanao, M., Pérez-Clavijo, M., & Delgado-
Andrade, C. (2016). Effect of different cooking methods on nutritional
value and antioxidant activity of cultivated mushrooms. International
Journal of Food Sciences and Nutrition, 68(3), 287–297. https://doi.org/
10.1080/09637486.2016.1244662
Sánchez, C. (2017). Reactive oxygen species and antioxidant properties
from mushrooms. Synthetic and Systems Biotechnology, 2(1), 13–22.
https://doi.org/10.1016/j.synbio.2016.12.001
Singleton, V. L., & Rossi, J. A. J. (1964). Colorimetry of total phenolics with
phosphomolybdic-phosphotungstic acid reagents. American Journal
of Enology and Viticulture, 16(3), 144–158. https://www.ajevonline.
org/content/16/3/144
Su, C. H., Lai, M. N., & Ng, L. T. (2017). Effects of different extraction
temperatures on the physicochemical properties of bioactive polysac­
charides from Grifola frondosa. Food Chemistry, 220(April), 400–405.
https://doi.org/10.1016/j.foodchem.2016.09.181
Sun, L., Bai, X., & Zhuang, Y. (2014). Effect of different cooking methods on
total phenolic contents and antioxidant activities of four Boletus
mushrooms. Journal of Food Science and Technology, 51(11), 3362–3368.
https://doi.org/10.1007/s13197-012-0827-4
Sun, L., Zhuang, Y., & Bai, X. (2011). Effects of boiling and microwaving
treatments on nutritional characteristics and antioxidant activities of
Agaricus blazei Murril. International Journal of Food Science & Technology,
46(6), 1209–1215. https://doi.org/10.1111/j.1365-2621.2011.02602.x
550 Y. NIE ET AL.
Tan, Y. S., Baskaran, A., Nallathamby, N., Chua, K. H., Kuppusamy, U. R., &
Sabaratnam, V. (2015). Influence of customized cooking methods on the
phenolic contents and antioxidant activities of selected species of oyster
mushrooms (Pleurotus spp.). Journal of Food Science and Technology, 52
(5), 3058–3064. https://doi.org/10.1007/s13197-014-1332-8
Tian, J., Chen, J., Lv, F., Chen, S., Chen, J., Liu, D., & Ye, X. (2016). Domestic
cooking methods affect the phytochemical composition and antiox­
idant activity of purple-fleshed potatoes. Food Chemistry, 197(Part B),
1264–1270. https://doi.org/10.1016/j.foodchem.2015.11.049
Vallespir, F., Crescenzo, L., Rodríguez, O., Marra, F., & Simal, S. (2019).
Intensification of low-temperature drying of mushroom by means of
power ultrasound: Effects on drying kinetics and quality parameters. Food
and Bioprocess Technology, 12(5), 839–851. https://doi.org/10.1007/s11947-
019-02263-5
Wang, J. X., Xiao, X. H., & Li, G. K. (2008). Study of vacuum
microwave-assisted extraction of polyphenolic compounds and pig­
ment from Chinese herbs. Journal of Chromatography A, 1198-1199
(July), 45–53. https://doi.org/10.1016/j.chroma.2008.05.045
Yang, W., Lu, X., Zhang, Y., & Qiao, Y. (2019). Effect of cooking methods
on the health-promoting compounds, antioxidant activity and
nitrate of tatsoi (Brassica rapa L. ssp. narinosa). Journal of Food
Processing and Preservation, 43(8), e14008. https://doi.org/10.1111/
jfpp.14008
Yang, W., Wang, Y., Li, X., & Yu, P. (2015). Purification and structural char­
acterization of Chinese yam polysaccharide and its activities.
Carbohydrate Polymers, 117(March), 1021–1027. https://doi.org/10.1016/
j.carbpol.2014.09.082
Zhang, Y., Li, S., Wang, X., Zhang, L., & Cheung, P. C. (2011). Advances in
lentinan: Isolation, structure, chain conformation and bioactivities.
Food Hydrocolloids, 25(2), 196–206. https://doi.org/10.1016/j.food
hyd.2010.02.001
Zhao, Z., Xu, X., Ye, Q., & Dong, L. (2013). Ultrasound extraction optimi­
zation of acanthopanax senticosus polysaccharides and its antioxi­
dant activity. International Journal of Biological Macromolecules, 59
(April), 290–294. https://doi.org/10.1016/j.ijbiomac.2013.04.067
Zhu, H., Tian, L., Zhang, L., Bi, J., Song, Q., Yang, H., & Qiao, J. (2018).
Preparation, characterization and antioxidant activity of polysacchar­
ide from spent Lentinus edodes substrate. International Journal of
Biological Macromolecules, 112(June), 976–984. https://doi.org/10.
1016/j.ijbiomac.2018.01.196