| Title |
Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms
|
|---|---|
| Published in |
Journal of Food Science and Technology, September 2012
|
| DOI | 10.1007/s13197-012-0827-4 |
| Pubmed ID | |
| Authors |
Liping Sun, Xue Bai, Yongliang Zhuang |
| Abstract |
The influences of cooking methods (steaming, pressure-cooking, microwaving, frying and boiling) on total phenolic contents and antioxidant activities of fruit body of Boletus mushrooms (B. aereus, B. badius, B. pinophilus and B. edulis) have been evaluated. The results showed that microwaving was better in retention of total phenolics than other cooking methods, while boiling significantly decreased the contents of total phenolics in samples under study. Effects of different cooking methods on phenolic acids profiles of Boletus mushrooms showed varieties with both the species of mushroom and the cooking method. Effects of cooking treatments on antioxidant activities of Boletus mushrooms were evaluated by in vitro assays of hydroxyl radical (OH·) -scavenging activity, reducing power and 1, 1-diphenyl-2-picrylhydrazyl radicals (DPPH·) -scavenging activity. Results indicated the changes of antioxidant activities of four Boletus mushrooms were different in five cooking methods. This study could provide some information to encourage food industry to recommend particular cooking methods. |
X Demographics
The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Spain | 1 | 50% |
| Italy | 1 | 50% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 50% |
| Practitioners (doctors, other healthcare professionals) | 1 | 50% |
Mendeley readers
The data shown below were compiled from readership statistics for 54 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Japan | 1 | 2% |
| Turkey | 1 | 2% |
| Unknown | 52 | 96% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 10 | 19% |
| Student > Ph. D. Student | 8 | 15% |
| Student > Master | 5 | 9% |
| Student > Doctoral Student | 4 | 7% |
| Other | 4 | 7% |
| Other | 9 | 17% |
| Unknown | 14 | 26% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 21 | 39% |
| Nursing and Health Professions | 5 | 9% |
| Chemistry | 5 | 9% |
| Biochemistry, Genetics and Molecular Biology | 3 | 6% |
| Environmental Science | 1 | 2% |
| Other | 4 | 7% |
| Unknown | 15 | 28% |
Attention Score in Context
This research output has an Altmetric Attention Score of 13. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 29 June 2019.
All research outputs
#2,356,790
of 22,679,690 outputs
Outputs from Journal of Food Science and Technology
#125
of 1,432 outputs
Outputs of similar age
#16,402
of 169,215 outputs
Outputs of similar age from Journal of Food Science and Technology
#2
of 25 outputs
Altmetric has tracked 22,679,690 research outputs across all sources so far. Compared to these this one has done well and is in the 89th percentile: it's in the top 25% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,432 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.2. This one has done particularly well, scoring higher than 91% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 169,215 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 90% of its contemporaries.
We're also able to compare this research output to 25 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 92% of its contemporaries.