Studies on Pleurotus ostreatus (Jacq. ex Fr.) Kum. var. salignus (Pers. ex Fr.) Konr. et Maubl.: cultivation, proximate composition, organic and mineral composition of carpophores

Yildiz, Abdunnasır; Karakaplan, Mehmet; Aydın, Fırat

doi:10.1016/s0308-8146(97)00066-6

Cited by 46 publications

(19 citation statements)

References 12 publications

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“…Fresh fruiting bodies of analyzed mushroom species are characterized by significant differences in composition depending not only on breeding material, but also on the conditions in which they were grown (Braaksma and Schaap ; Yildiz et al . ). The values obtained for fresh mushrooms are in accordance with the literature (Braaksma and Schaap ; Manzi et al .…”

Section: Resultsmentioning

confidence: 97%

Nutraceuticals and Antioxidant Activity of Prepared for Consumption Commercial Mushrooms Agaricus bisporus and Pleurotus ostreatus

Jaworska

Pogoń

Bernaś

et al. 2015

Journal of Food Quality

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Agaricus bisporus and Pleurotus ostreatus mushrooms (raw or blanched) were prepared for consumption by braising with 10% rapeseed oil. Fresh mushrooms and mushroom products directly after preparation and storage were analyzed. Fresh mushrooms were characterized by typical proximate composition, content of nutraceuticals and antioxidant activity. One hundred grams fresh weight of ready‐made mushrooms fulfilled 2–9%, 10–34%, 7–12% and 1–8% of Recommended Dietary Allowances for adults set by Food and Agriculture Organization/World Health Organization of vitamin B1, B2, B3 and B6, respectively. One hundred grams dry weight of ready‐made mushrooms contained 151–300 mg of catechin equivalents of total polyphenols, 35–98 mg of catechin equivalents of total flavonoids, 2.1–5.5 mg vitamin of C, 0.548–1.004 mg of β‐carotene, 0.336–0.450 mg of lycopene and 40.46–55.16 mg sum of tocopherols and were characterized by high antioxidant activity in 2,2‐azino‐bis[3‐ethylbenzthiazoline‐6‐sulphonic acid] (ABTS), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and Ferric Reducing/Antioxidant Power (FRAP) assay. Blanching resulted in lower levels of nutraceuticals and lower values of antioxidant activity. Storage of mushrooms prepared for consumption led to decreases in the amount of several nutraceuticals and to the growth of microorganisms. Practical Applications Commercial mushrooms such as Agaricus bisporus and Pleurotus ostreatus are very popular foods. In Europe, almost 2 kg per person of those mushrooms are consumed every year. As fresh mushrooms are stodgy, they are rarely consumed raw; usually, they are cooked, braised, fried or preserved prior to consumption. The chemical composition and antioxidant properties of fresh mushrooms are widely described in the literature; however, information pertaining to the vitamin content in mushrooms (estimated by high‐performance liquid chromatography techniques) and characteristic of processed mushrooms is lacking. The aim of this study was to evaluate nutraceutical and antioxidant properties of commercial mushrooms after preparation for consumption by braising. This research provides information as to how braising and storage after treatment affects vitamins, antioxidants and antioxidant activity of commercial mushrooms. It also allows estimating the storage period for mushroom culinary products basing on microbiological evaluation.

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Section: Resultsmentioning

confidence: 97%

Nutraceuticals and Antioxidant Activity of Prepared for Consumption Commercial Mushrooms Agaricus bisporus and Pleurotus ostreatus

Jaworska

Pogoń

Bernaś

et al. 2015

Journal of Food Quality

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“…Although sulfur was present in significant amounts in pumice sulfate and gypsum, studies have found that sulfur has no effect on oyster mushroom cultivation. Yildiz et al (1998) found that sulfur was not detected in the sporophores of P. ostreatus var. salignus, and is only found Food Science and Technology International 17 (4) in the structures of poisonous mushrooms.…”

Section: Methodsmentioning

confidence: 97%

Influence of calcium and silicon supplementation into Pleurotus ostreatus substrates on quality of fresh and canned mushrooms

Thongsook

Kongbangkerd

2011

Food sci. technol. int.

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Supplements of gypsum (calcium source), pumice (silicon source) and pumice sulfate (silicon and calcium source) into substrates for oyster mushrooms (Pleurotus ostreatus) were searched for their effects on production as well as qualities of fresh and canned mushrooms. The addition of pumice up to 30% had no effect on total yield, size distribution and cap diameters. The supplementation of gypsum at 10% decreased the total yield; and although gypsum at 5% did not affect total yield, the treatment increased the proportion of large-sized caps. High content (>10%) of pumice sulfate resulted in the lower yield. Calcium and silicon contents in the fruit bodies were not influenced by supplementations. The centrifugal drip loss values and solid content of fresh mushrooms, and the percentage of weight gained and firmness of canned mushrooms, cultivated in substrates supplemented with gypsum, pumice and pumice sulfate were significantly (p≤0.05) higher than those of the control. Scanning electron micrographs revealed the more compacted hyphae of mushroom stalks supplemented with silicon and/or calcium after heat treatment, compared to the control. Supplementation of P. ostreatus substrates with 20% pumice was the most practical treatment because it showed no effect on yield and the most cost-effective.

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“…Phenolic compounds can be classified as simple phenols and phenolic acids such as gallic acid, benzoic acid, syringic acid, chlorogenic acid, and other associates, and polyphenols, which are classified into many groups such as flavonoids, tannins, stilbenes, and so on. Flavonoids are a group of polyphenolic compounds with known health-beneficial properties, which include free radical scavenging, inhibition of hydrolytic and oxidative enzymes, and anti-inflammatory action (Yildiz, Karakaplan, & Aydin, 1998). Grain polyphenols are abundant in the human diet, particularly in fruit, vegetables and pulses which have been consistently associated with a decreased risk of nutritional disease.…”

Section: Introductionmentioning

confidence: 99%

Antidiabetic effects of three Korean sorghum phenolic extracts in normal and streptozotocin-induced diabetic rats

Chung

Kim

Yeo

et al. 2011

Food Research International

104

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Studies on Pleurotus ostreatus (Jacq. ex Fr.) Kum. var. salignus (Pers. ex Fr.) Konr. et Maubl.: cultivation, proximate composition, organic and mineral composition of carpophores

Cited by 46 publications

References 12 publications

Nutraceuticals and Antioxidant Activity of Prepared for Consumption Commercial Mushrooms Agaricus bisporus and Pleurotus ostreatus

Nutraceuticals and Antioxidant Activity of Prepared for Consumption Commercial Mushrooms Agaricus bisporus and Pleurotus ostreatus

Influence of calcium and silicon supplementation into Pleurotus ostreatus substrates on quality of fresh and canned mushrooms

Antidiabetic effects of three Korean sorghum phenolic extracts in normal and streptozotocin-induced diabetic rats

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