ANTIOXIDANT AND NUTRITIONAL IMPORTANCE OF SOME PLEUROTUS SPECIES

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February – March 2014, vol. 3, no. 4
pages: 289-294
Article type: Food Sciences of Food Sciences
Abstract: The nutrient compositions (dry matter, moisture content, ash content, fat content, crude fibre, total carbohydrate and crude protein), antioxidant and yielding potential of Pleurotus pulmonarius (LAU 09), P. cornucopiae (NE 02), P. sapidus (NE 07) and P. ostreatus (LAU 10) were evaluated. The highest percentage spawn productivity (28.33%) was obtained in NE 02, while the lowest value of 23.33% obtained in NE 07. The highest total weight of fresh mushroom (580g), highest biological efficiency (59.10±12.41%) and production rate (1.85±0.65%) were obtained in LAU 09. The phytochemical screening of the mushroom extract revealed the presence of alkaloids, saponins, steroids, phlobatannins, flavonoids and anthraquinones. The antioxidant activity of all evaluated mushroom extracts gave a positive result with free radical scavenging potentials found to be in the order of NE 02 > NE 07 > LAU 09 > LAU 10 considering all used in vitro methods. The highest percentage protein of 34 ±3.06% was produced in NE 02, while other strains gave satisfactory yields in terms of nutritional and mineral compositions. The results obtained from this study showed the nutritional and antioxidant potential of mushroom species.
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