Abstract
ABSTRACTAralia elata buds contain many nutrients and have pleasant taste as well as unique flavor. However, there is currently no information regarding the effects of cooking methods on the nutrient contents. Boiling, steaming and stir-frying were used, and their influences on the amino acid and mineral contents were evaluated. Our results showed that boiling did not change the amino acid contents relative to the raw buds, but steaming and stir-frying significantly decreased amino acid contents. In addition, steaming increased the majority of the mineral contents, but the mineral contents decreased with the other cooking methods. The results suggest that boiling benefits the retention of amino acids, and substantial amounts of amino acids and minerals can be lost during stir-frying. Therefore, stir-frying is not an appropriate cooking method for retaining nutrients in Aralia elata buds compared with other cooking methods and is not recommended for preparing buds for human consumption.
Highlights
Aralia elata (Miq.) Seem is a shrub of the Araliaceae family that is widely distributed in northeastern China (Heilongjiang, Liaoning and Jilin provinces), far eastern Russia, Japan and Korea (Wang et al, 2014)
The moisture content of the Aralia elata buds ranged from 86% to 92%, increasing slightly after boiling and steaming treatments, but significantly decreasing after stir-frying treatment
The data showed that aspartic acid, glutamic acid and leucine acid were the dominant amino acids in the raw buds, and these were found in concentrations of 29.2 mg/g, 36.0 mg/g and 31.6 mg/g, respectively
Summary
Aralia elata (Miq.) Seem is a shrub of the Araliaceae family that is widely distributed in northeastern China (Heilongjiang, Liaoning and Jilin provinces), far eastern Russia, Japan and Korea (Wang et al, 2014). This plant is economically important, and its root and bark have long been used as antiarrhythmic, antihypertensive and antiarthritic agents in traditional Chinese medicine (Li & Lu, 2009; Xu, Yang, & Zhu, 1997). Mineral deficiencies in diets can cause problems in both mental and physical development, in children, the elderly and lactating or pregnant women
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