Total Phenolics, Flavonoids, Tannin Contents and Antioxidant Properties of Pleurotus ostreatus Cultivated on Different Wastes and Sawdust

doi:10.21448/ijsm.252052

Cited by 13 publications

(5 citation statements)

References 24 publications

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“…These levels are more than 90 times below the safe limit the World Health Organization prescribes. The results of this study are lower than those reported by [43] (3.691 ± 0.011 CE mg/g) for P. ostreatus grown on sawdust and those reported by [46] for Ganoderma (2.29 ± 0.24 mg/g) but above the values reported by [47] for P. ostreatus and Agaricus bisporus with values of 0.0077-0.0155 mg/g. The results of condensed tannins of this experiment are the first reported for P. djamor cultivated on barley straw and Agave bagasse.…”

Section: Condensed Tanninscontrasting

confidence: 81%

“…T2 (44.252 mg RE/g) and T1 (28.668 mg RE/g) had the highest amount of total flavonoids ( Figure 4 ), while T4 and T5 had the least content. The flavonoid content recorded for other Pleurotus varieties ranges between 0.130 and 0.307 mg QE/g in P. ostreatus [ 39 , 41 , 46 ], and 0.17 ± 0.02 mgQE/g for P. florida [ 48 ]. Additionally, these values were obtained by taking Quercetin as a reference standard instead of Rutin (both compounds are used as a reference in the quantification of total flavonoids).…”

Section: Resultsmentioning

confidence: 99%

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Identification of Secondary Metabolites of Interest in Pleurotus djamor Using Agave tequilana Bagasse

et al. 2023

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Agro-industrial residues represent more than 60% of organic wastes worldwide, which could be used to generate other by-products or to be incorporated into other production chains. For example, bagasse is a waste from the tequila industry in Mexico that could be implemented for mushroom cultivation. Additionally, the substrate influences the growth, development, and production of secondary metabolites of fungi. This work presents a comparative experiment that studies the metabolite production in Pleurotus djamor mushrooms on agave bagasse and barley straw (traditional substrate). The biological efficiency (BE), yield, phenolics and flavonoids, antioxidant capacity, tannins, and the identification of low molecular weight metabolites were evaluated. Five treatments were proposed according to the following mixtures of agave bagasse: barley straw: T1 (1:0), T2 (3:1), T3 (1:1), T4 (1:3), and T5 (0:1). T2 had the highest yield (13.39 ± 3.23%), BE (56.7 ± 13.71%), and flavonoids (44.25 mg rutin equivalent (RE)/g); T3 obtained the highest phenol content (230.27 mg GAE/g); and T1 the highest tannins content (0.23 mg (+) catechin equivalent (CE)/g). Finally, T1 and T5 are the ones that present the greatest number of primary metabolites, including hydroxycitric acid, 2-deoxy-D-galactose, D-mannose, paromomycin, palmitic acid, pyrrole, mannitol, and DL arabinose, while in T2, T3, and T4 only two chemical compounds were found present (palmitic acid and pyrrole in T2, silicic acid and pyrrole in T3 and 2-deoxy-D-galactose and quinoline in T4). The cultivation substrate influences the concentration of bioactive molecules in the fruiting bodies of P. djamor. Additionally, P. djamor’s degradation of agave bagasse residue generates a potential application for agro-industrial residue management at a low cost.

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Section: Condensed Tanninscontrasting

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Identification of Secondary Metabolites of Interest in Pleurotus djamor Using Agave tequilana Bagasse

et al. 2023

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“…After a week of incubation at 25±2 o C, the tissue produces mycelium and spreads around the entire petri plate (10) . Spawn was created utilising Sorghum grains, paddy straw as a culture substrate, and soil vermicompost and sand (1:1) casing (11) . https://www.indjst.org/…”

Section: Culture Spawn Preparation and Cultivation Of M Giganteamentioning

confidence: 99%

Green Synthesis of Silver Nanoparticles from Macrocybe gigantea and its Effect Against Food Borne Pathogens

Siva¹

2023

IJST

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Objectives: To evaluate the efficacy of edible mushroom, Macrocybe gigantea for the biosynthesis of silver nanoparticles, antioxidant property and antibacterial property. Methods: M. gigantea pure culture was isolated using tissue culture in a petri-plate comprising potato dextrose agar (PDA) medium, spawn was prepared using sorghum grains and mushrooms were grown indoors using paddy straw in an uniquely designed environment for mushroom growth. The green synthesis of silver nanoparticles with AgNO 3 , antioxidant activity and antibacterial potential against a few food-borne bacteria were all investigated. The formation of AgNPs was further confirmed using a UV-Visible spectrophotometer. The silver nanoparticles were examined using Fourier-transform infrared spectroscopy (FTIR) and Scanning Electron Microscopy (SEM). The disc diffusion method was used to test the bacteriostatic and bactericidal activity of synthesised silver nanoparticles against selected food-borne bacteria such as Escherichia coli, Bacillus subtilis and Streptococcus mutans. Findings: The existence of phytochemicals such as alkaloids, terpenoids, phenols, flavonoids, proteins, and carbohydrates was revealed. Furthermore, the AgNPs produced from M.gigantea demonstrated absorbance at 420nm in a UV-Visible spectrophotometer. According to the SEM pictures, AgNPs appear spherical with diameters ranging from 50 to 70nm. At 100g/mL, the DPPH antioxidant assay exhibited the maximum percentage of inhibition of 67.94%, with an IC50 value of 57.07g/mL. The produced AgNPs also inhibited bacterial growth significantly. Green synthesised AgNPs from M.gigantea were produced in an environmentally friendly, quick and simple technique that functions as an antibacterial agent against certain food-borne pathogens such as E. coli, Bacillus subtilis, and Streptococcus mutans. The antibacterial screening demonstrates the biocidal ability of AgNPs from M.gigantea, which could be employed in the food processing and packaging industries. Novelty: This study is regarded as the first attempt to synthesise AgNPs from M.gigantea for use against food-borne bacteria.

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“…These proteins can be used as a supplement in vegan diets and animal feed or they can be hydrolyzed into small polypeptides that exhibit biological activities such as antihypertension, antioxidation, and antimicrobial behavior [22][23][24][25][26]. Another signi cant biomolecule present in mushroom stems is pigmented polyphenols which are secondary metabolites with potent antioxidant activities resulting from their aromatic ring structures [27][28][29][30][31]. Multiple types of polyphenols can be found in mushrooms, such as phenolic acids, avonoids, tannins, and tocopherols [27].…”

Section: Depigmentationmentioning

confidence: 99%

“…Total phenolic content was analyzed using the Folin-Ciocalteau (F-C) assay [31]. About 20 µL of polyphenol was combined with 400 µL of 0.5 N F-C, 10% sodium carbonate solution was mixed and vortexed.…”

Section: Quanti Cation Assaysmentioning

confidence: 99%

Fractionating Chitin and Coproducts from Pleurotus ostreatus Mushrooms

Ayser,

Tony,

Hernandez

et al. 2023

Preprint

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A large amount of wasted mushroom stems are accumulated yearly by the mushroom industry. To reduce this waste, we have proposed a fractionation method to isolate several useful coproducts such as β-glucans, lipids, Vitamin D, polyphenols, and proteins before producing chitin from oyster mushrooms using reusable organic solvents. The extracted β-Glucans, polyphenols, and proteins were confirmed by 3,5-dinitrosalicylic acid (DNS), Folin-Ciocalteau, and bicinchoninic acid (BCA) assays respectively. Extracted lipids were analyzed by gas chromatography-mass spectrometry (GC-MS) and chitin was characterized by Fourier-transform infrared spectroscopy (FT-IR) and powder X-Ray diffraction (XRD). The crystallinity index of the extracted chitin was 71.2% when compared to 85% for crustacean chitin. The reduced crystallinity in mushroom chitin was due to the presence of some β-glucans. Overall, the reported fractionation method uses less solvent and provides a greener alternative to producing chitin when compared to the conventional methods of using a large quantity of harsh chemicals harmful to the environment. Further, fractionating several coproducts while producing chitin will reduce the total processing cost.

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Total Phenolics, Flavonoids, Tannin Contents and Antioxidant Properties of Pleurotus ostreatus Cultivated on Different Wastes and Sawdust

Cited by 13 publications

References 24 publications

Identification of Secondary Metabolites of Interest in Pleurotus djamor Using Agave tequilana Bagasse

Identification of Secondary Metabolites of Interest in Pleurotus djamor Using Agave tequilana Bagasse

Green Synthesis of Silver Nanoparticles from Macrocybe gigantea and its Effect Against Food Borne Pathogens

Fractionating Chitin and Coproducts from Pleurotus ostreatus Mushrooms

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