Effects of the cooking of mushrooms (Cantharellus symoensii; firifiti) on vitamin C, phenolic compounds and antioxidant activity

Abstract

Thermal treatments may lead to the degradation of phytochemical compounds in foods of plant origin. The selection of cooking methods is key to preventing nutritional losses. Therefore, the aim of this research was to determine the effects of different cooking methods on vitamin C, phenolic compounds and antioxidant activity in Cantharellus symoensii (firifiti). Frying significantly (p≤0.05) decreased vitamin C content, but significantly (p≤0.05) increased total phenolic content, flavonoid content and antioxidant activity. Boiling significantly (p≤0.05) decreased vitamin C, total phenolic content, flavonoid content and antioxidant activity. Microwaving resulted in a significant (p≤0.05) increase in the total phenolic content and antioxidant activity, but significantly (p≤0.05) reduced vitamin C and flavonoid content. Baking significantly (p≤0.05) decreased vitamin C and flavonoid content, but significantly (p≤0.05) increased the total phenolic content. All of the cooking methods decreased the vitamin C content. The order of DPPH activity was: fried > baked > microwaved > raw > boiled. From the four cooking methods studied, frying was established as being the most effective cooking method for retaining or enhancing mushroom bioactive compounds.