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

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