图书馆订阅: Guest
Begell Digital Portal Begell 数字图书馆 电子图书 期刊 参考文献及会议录 研究收集
国际药用蘑菇期刊
影响因子: 1.423 5年影响因子: 1.525 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN 打印: 1521-9437
ISSN 在线: 1940-4344

国际药用蘑菇期刊

DOI: 10.1615/IntJMedMushrooms.v17.i2.30
pages 117-128

Determination of Lovastatin, β-glucan, Total Polyphenols, and Antioxidant Activity in Raw and Processed Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Higher Basidiomycetes)

Yu Shan Lam
Human Nutrition Research Centre, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, NE1 7RU, United Kingdom
Edward J. Okello
Human Nutrition Research Centre, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, NE1 7RU, United Kingdom

ABSTRACT

The objective of this study was to quantify a number of bioactive compounds and antioxidant activity of the oyster mushroom, Pleurotus. Ostreatus, and characterize the effects of processing, such as blanching, on these outcomes. Dry matter content was 8%. Lovastatin was not detected in this study. β-glucan content of 23.9% and total polyphenol content of 487.12 mg gallic acid equivalent/100 g of dry matter were obtained in raw P. ostreatus. Antioxidant activities as evaluated by 1,1-diphenyl-2-picrylhydrazyl, Trolox equivalent antioxidant capacity, and ferric reducing antioxidant power assays in raw P. ostreatus were 14.46, 16.51, and 11.21 µmol/g, respectively. Blanching did not significantly affect β-glucan content but caused significant decrease in dry matter content, polyphenol content, and antioxidant activities. Mushroom rolls produced from blanched mushrooms and blanching water contained significantly higher amounts of β-glucan, total polyphenol content, and FRAP antioxidant activity compared to blanched mushrooms. In conclusion, P. ostreatus is a good source for β-glucan, dietary polyphenols, and antioxidants. Although the blanching process could affect these properties, re-addition of the blanching water during the production process of mushroom rolls could potentially recover these properties and is therefore recommended.


Articles with similar content:

Antioxidant Potential of Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum (Higher Basidiomycetes) Cultivated on Artocarpus heterophyllus Sawdust Substrate in India
International Journal of Medicinal Mushrooms, Vol.17, 2015, issue 12
Uma Maheshwari, Merlin Rajesh Lal, P. Rani, Sreeram Krishnan
Enhancement of Antioxidant Properties and Increase of Content of Vitamin D2 and Non-volatile Components in Fresh Button Mushroom, Agaricus bisporus (Higher Basidiomycetes) by γ-irradiation
International Journal of Medicinal Mushrooms, Vol.16, 2014, issue 2
Jeng-Leun Mau, Shu-Yao Tsai, Shih-Jeng Huang
Antioxidant Capacity and Polyphenolic Content of Dried Wild Edible Mushrooms from Poland
International Journal of Medicinal Mushrooms, Vol.16, 2014, issue 1
Ewa Jablonska-Rys, Waldemar Gustaw, Wojciech Radzki, Aneta Slawinska
Antioxidant and Anti-Inflammatory Properties of Solid-State Fermented Products from a Medicinal Mushroom, Taiwanofungus salmoneus (Higher Basidiomycetes) from Taiwan
International Journal of Medicinal Mushrooms, Vol.17, 2015, issue 1
Shen-Shih Chiang, Jeng-Leun Mau, Enkhjargal Ulziijargal , Rao-Chi Chien
Antioxidant and Antiedema Properties of Solid-State Cultured Honey Mushroom, Armillaria mellea (Higher Basidiomycetes), Extracts and their Polysaccharide and Polyphenol Contents
International Journal of Medicinal Mushrooms, Vol.15, 2013, issue 1
Lean Teik Ng, Min-Nan Lai