Oyster mushroom (Pleurotus sajor-caju) is known to be highly nutritious food. However, the
understanding of its quality and food products produced from it are still very limited. With the
desire to increase the value of oyster mushroom and to create an intermediate product with
high nutrients content for further processing, a cellulase enzyme-assisted extract of dried
oyster mushroom was investigated. The effects of extraction conditions in terms of
temperature (40, 45, 50, 55oC), pH (4.5, 5.0, 5.5, 6.0) and extraction time (4, 6, 8, 10 hrs) on
nutrients and bioactive compounds of extract were studied. The results showed that the highest
extraction efficiency was obtained at 50oC, pH 5.5 and 8 hrs of hydrolysis. The Brix of the
extract was 2.53. In 100 g dry matter of extract, the content of saccharose, reducing sugar, total
protein, amino acids, lysine, β-glucan, total phenolic and total flavonoid was 15.13 g, 19.41 g,
43.65 g, 7.96 g, 0.82 g, 10.63 mg, 62.60 mg TAE, 5.54 mg QE, respectively. The highest
antioxidant capacity of the extract determined by Ferric reducing antioxidant power
(FRAP assay) was 165.50 mM Fe2+/100 g dry matter and that measured by scavenging 2,2
-diphenyl-1-picrylhydrazyl (DPPH) radicals was 69.32%.