Determination of Nutritional and Biochemical Composition of Selected <i>Pleurotus</i> spps.

Irshad, Asma; Tahir, Aisha; Sharif, Sumaira; Khalid, Ammara; Ali, Sajed; Naz, Alisha; Sadia, Haleema; Ameen, Ayesha

doi:10.1155/2023/8150909

Cited by 12 publications

(14 citation statements)

References 36 publications

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“…In this study, MUFAs made up the dominant percentage of fatty acids in ABSF (values ranging between 60.66 and 63.48%), while in POSF PUFAs were more abundant, especially in the small-intermediate particle size (55.71%). This result was in agreement with the 54.06% previously reported for PO fruiting bodies [ 74 ]. It is known that mushrooms are a rich source of fatty acids such as palmitic and linoleic acid [ 50 , 70 ].…”

Section: Resultssupporting

confidence: 94%

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Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts

Bermúdez-Gómez,

Fernández-López,

Pérez-Clavijo

et al. 2024

Antioxidants

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The mushroom industry generates large amounts of stem co-product. This is generated after mushroom harvest; stems are attached to the growth substratum, and their only use has traditionally been as compost. In this study, we investigated extensively for the first time this co-product and the influence of sample size (L—>0.510 mm; LI—0.510–0.315 mm; SI—0.315–0.180 mm; S—<0.180 mm) on the characterization and antioxidant activity of flours obtained from stem co-products of Agaricus bisporus (ABSF) and Pleurotus ostreatus (POSF). ABSF was rich in protein (14 g/100 g), calcium (428.23–700.77 mg/100 g), and sorbitol (22.57–26.60 g/100 g), while POSF was rich in β-glucans (36.62–40.34 g/100 g) and linoleic acid (20.57–39.86 g/100 g of lipid). Both species were flush in amino acids and had an umami flavour. ABSF showed more elevated values for emulsifying activity than POSF. The S sizes were highlighted for their yield, hydration properties, and oil holding capacity. Furthermore, ABSF-S exhibited heightened antioxidant capacity in vitro, in consonance with the total phenolic compounds observed (0.91 mg/g). However, the antioxidant assays in POSF presented a positive correlation with β-glucan content. Our study suggests that these co-products could have several food-related applications, such as potential for use as an emulsifier, sweetener, or fortifier in the development of functional food, owing to their rich concentrations of fibre, protein, sorbitol, and β-glucans. Nevertheless, it is necessary to understand the interactions of the flours with the potential food matrix prior to proceeding further with food-related applications.

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Section: Resultssupporting

confidence: 94%

“…Sucrose and glucose were the main sugars in POSF ( p < 0.05). These results were in consonance with those previously reported for stems and fruiting bodies of PO [ 47 , 74 ]. Sucrose was found only in POSF, predominating in the smallest (6.59 mg/100 g) and small-intermediate (6.56 mg/100 g) sample sizes.…”

Section: Resultssupporting

confidence: 94%

Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts

Bermúdez-Gómez,

Fernández-López,

Pérez-Clavijo

et al. 2024

Antioxidants

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“…The crude fat content of the Pleurotus ostreatus was 1.21%. These results are in consonance with the reports of Yusran et al ( 28 ), Elkanah et al ( 32 ), and Irshad et al ( 37 ). Which showed the low crude fat content of 1.51, 1.34 and 1.75%, respectively.…”

Section: Discussionsupporting

confidence: 93%

“…The crude fiber content of Pleurotus ostreatus in this study was 23.63%. This was significantly higher than 6.72% reported by Yusran et al ( 28 ) and 7.43% reported by Irshad et al ( 37 ). However, it is lower than 29.75% reported by Hoa et al ( 31 ).…”

Section: Discussioncontrasting

confidence: 62%

Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom)

Effiong,

Umeokwochi,

Afolabi

et al. 2024

Front. Nutr.

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There is a huge gap between food production and the exploding population demands in various parts of the world, especially developing countries. This increases the chances of malnutrition, leading to increased disease incidence and the need for functional foods to reduce mortality. Pleurotus ostreatus are edible mushrooms that are cheaply sourced and rich in nutrient with the potential to be harnessed toward addressing the present and future food crisis while serving as functional foods for disease prevention and treatment. This study evaluated the nutritional, proximate, vitamins and amino acids contents of Pleurotus ostreatus. The proximate composition of Pleurotus ostreatus in this study revealed that it contains 43.42% carbohydrate, 23.63% crude fiber, 17.06% crude protein, 8.22% ash, 1.21% lipid and a moisture content of 91.01 and 6.46% for fresh and dry samples of Pleurotus ostreatus, respectively. The monosaccharide and disaccharide profile of Pleurotus ostreatus revealed the presence of glucose (55.08 g/100 g), xylose (7.19 g/100 g), fructose (19.70 g/100 g), galactose (17.47 g/100 g), trehalose (7.37 g/100 g), chitobiose (11.79 g/100 g), maltose (29.21 g/100 g), sucrose (51.60 g/100 g) and lower amounts of cellobiose (0.01 g/100 g), erythrose (0.48 g/100 g) and other unidentified sugars. Potassium, Iron and Magnesium were the highest minerals present with 12.25 mg, 9.66 mg and 7.00 mg amounts, respectively. The vitamin profile revealed the presence of vitamin A (2.93 IU/100 g), C (16.46 mg/100 g), E (21.50 mg/100 g) and B vitamins with vitamin B2 having the highest concentration of 92.97 mg/kg. The amino acid scores showed that Pleurotus ostreatus had more non-essential amino acids (564.17 mg/100 g) than essential amino acids (67.83 mg/100 g) with a ratio of 0.11. Lysine (23.18 mg/100 g) was the highest essential amino acid while aspartic acid (492.12 mg/kg) was the highest non-essential amino acid present in Pleurotus ostreatus. It had a higher concentration of acidic amino acids, 492.12 mg/100 g (77.87%), followed by neutral amino acids, 106.66 mg/100 g (16.88%) and least were the basic amino acids, 23.18 mg/100 g (3.67%). Based on the nutritional assessment of the Pleurotus ostreatus analyzed in this study, it can be concluded that it can serve as an important functional food source that can be exploited to meet the increasing food demands and reduce micronutrient deficiencies in many parts of the world, especially developing countries.

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“…Micro-Kjeldahl method was authentic to analyze nitrogen contents of protein in sample under investigation. 15 Digestion mixture (5.0 g) was used to digest the experimental sample (2.0 g) in 10 mL of sulphuric acid. Digestion was done in 30 minutes followed by dilution and filtration.…”

Section: Methodsmentioning

confidence: 99%

Ultrasound Assisted Extraction and Characterization of Bioactives From Verbascum thapsusRoots to Evaluate Their Antioxidant and Medicinal Potential

et al. 2022

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Worldwide, Verbascum thapsus is used for the treatment of various ailments owing to the presence of bioactives of therapeutic potential. Current study was planned to extract bioactives from V thapsus roots using methanol and water as solvents under stimulated effect of ultrasonic waves and characterize them to evaluate their potential benefits. Proximate analysis explored the presence of significant contents of protein, fats, fiber, organic and inorganic minerals. Fourier transform infrared spectra and high-performance liquid chromatography chromatogram indicated the presence of different phytochemicals having antioxidant potential as evidenced by total phenolic contents, total flavonoids content and 2,2-diphenyl-1-picrylhydrazyl activity of both extracts. Both extracts displayed excellent antimicrobial potential against Staphylococcus aureus (S aureus) and Fusarium Solani (F solani). Aqueous and methanolic extracts exhibited higher inhibition of biofilm made by Bacillus subtilis (B subtilis) as 55.09 and 61.58%, respectively in comparison to biofilm of Escherichia coli ( E coli) as 48.11 and 36.51%, respectively. Methanol extract exhibited anti-amylase activity (IC50 5.26 ± .31 μg/mL) with an inhibition rate of 68.11% whereas IC50 of aqueous extract was 6.59 ± .53 μg/mL with an inhibition rate of 63.53%. Inhibitory potential against α-glucosidase (IC50 3.70 ± .94 ppm) was demonstrated by methanol extract in comparison to aqueous extract (IC50 7.58 ± .15). The study concluded that V thapsus roots have significant medicinal potential due to the presence of variety of bioactive molecules and can be used in pharmaceutical preparations.

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Determination of Nutritional and Biochemical Composition of Selected Pleurotus spps.

Cited by 12 publications

References 36 publications

Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts

Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts

Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom)

Ultrasound Assisted Extraction and Characterization of Bioactives From Verbascum thapsusRoots to Evaluate Their Antioxidant and Medicinal Potential

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