Effect of different cooking methods on the nutrient, and subsequent bioaccessibility and biological activities in Boletus auripes

Abstract

In this study, we investigated the effects of six different cooking methods on the nutrient composition, subsequent bioaccessibility, and biological activities of Boletus auripes using in vitro digestion. The cooking methods used included steaming, boiling, microwaving, stir-frying, frying, and roasting. The results indicated that the degree of protein hydrolysis and amino acid bioaccessibility were lowest during frying, while the opposite was true for microwaving. The fatty acid composition associated with cooking methods changed after digestion, especially linoleic acid, which significantly decreased (e.g., 53.34% to 21.32%, boiled). Mineral bioaccessibility varied by species and cooking method, with the lowest Fe (13.33%) and highest Mg (91.43%) in boiling. Cooking promoted carbohydrates release heavily, but not digestion, such as the superior bioaccessibility (17.21%) and inferior digestibility (6.23%) in roasting. Microwaving, with the lowest antioxidant activity, possessed notable hypoglycemic activity. The above study lays the foundation for choosing the appropriate cooking methods for B. auripes.

Keywords: Bioaccessibility; Biological activities; Boletus auripes; Cooking methods; In vitro simulated digestion.