Analysis of Mineral Contents in Mushrooms with Different Cooking Methods

This study compared the ash and mineral contents in different types of mushrooms ( Pleurotus ostreatus, Pleurotus eryngii, Lentinula edodes, Auricularia auricula-judae, Agaricus bisporus, and Sparassis crispa) with different cooking methods. The samples were mineral contents using a microwave oven and analyzed by inductively coupled plasma optical emission spectroscopy (ICP-OES) and ICP–mass spectrometry (ICP-MS) to determine the ash and mineral contents. Agaricus bisporus had the highest ash content, followed by Lentinula edodes, Pleurotus ostreatus, Pleurotus eryngii, Auricularia auricula-judae, and Sparassis crispa. The ash content for each mushroom cooking method was the highest during natural drying in all mushrooms except for Sparassis crispa (p<0.05). In addition, there was no significant difference between the raw and blanched mushrooms except for Sparassis crispa (p<0.05). Mineral contents showed a significant difference overall depending on the variety of raw mushrooms, with K and P accounting for most of the minerals in all mushroom varieties except for Auricularia auricula-judae (p<0.05). For each mushroom variety, P and K accounted for 12.06–25.58% and 43.93–77.88% of the total amount of minerals, respectively. Regarding trace minerals, Mo showed significant differences according to the variety (p<0.05), and I was not detected in Pleurotus ostreatus, Lentinula edodes, and Agaricus bisporus. Depending on the cooking method, when blanched, the content of most minerals did not change or tended to decrease. During natural drying and machine drying, the mineral contents of mushrooms tended to increase significantly compared to raw ones. These results provide basic data on the mineral content during the processing and cooking of mushrooms.