Effect of Household Cooking Treatments on the Stability of beta-glucans, Ergosterol, and Phenolic Compounds in White-Button (Agaricus bisporus) and Shiitake (Lentinula edodes) Mushrooms

White-button (Agaricus bisporus) and shiitake (Lentinula edodes) mushrooms are widely consumed worldwide because of their organoleptic properties but also their bioactive compounds such as beta-glucans, ergosterol, and phenolic compounds. Although these mushrooms can be eaten as raw food, they are usually subjected to household cooking treatments, so their effect on the stability of these molecules was evaluated in this work. The results showed that frying reduced beta-glucan and ergosterol content but protected mushrooms from the loss of phenolic compounds that were mainly affected by boiling, being this procedure able to increase beta-glucans and ergosterol concentrations. It can be concluded that culinary treatments had differential effects depending on the specific molecule, so they should be applied or avoided considering the target compound. Moreover, further research is encouraged to fully understand the mechanisms involved in the content variations and the impact on the biological activity of these mushrooms.

Automated summary

This study evaluated the stability of bioactive compounds in white-button and shiitake mushrooms during household cooking treatments. The results showed that frying reduced the content of beta-glucans and ergosterol, while protecting the mushrooms from the loss of phenolic compounds. Boiling, on the other hand, increased the concentrations of beta-glucans and ergosterol.