Cooking methods effect on the nutrients, bioaccessibility and antioxidant activity of Craterellus cornucopioides

Abstract The objective of this work was to evaluate the effects of different cooking methods (steaming, boiling, frying and microwaving) on nutrients and their bioaccessibility by an in vitro simulated digestion model. The result demonstrated that the degree of protein hydrolysis (42.84%) after digestion under microwaving was the highest. The fatty acid composition can influence the lipid digestion fate, and the stearic acid content of all samples was significantly increased, except for the methods of frying (only from 4.72 to 8.37 g/100 g). The highest bioaccessibility was discovered in Cu (83.35%, frying), and the lowest was in Fe (3.96%, frying), but Pb was not digested. Frying method caused severe losses of protein bioaccessibility but it has the highest amount of reducing sugar release and antioxidant activity. The scientific and in-depth nature of the above study provides a reference for the daily consumption of C. cornucopioides.