Effect of steam cooking and particle size on the nutritional composition, phytochemicals and antioxidant activities of oyster mushroom ( Pleurotus ostreatus ) powder.

Autor: Fomekong GC; Department of Food Sciences and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon., Nguimbou RM; Department of Food Sciences and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon., Tsague MV; Department of Biomedical Sciences, Faculty of Sciences, University of Ngaoundere, PO Box 454, Ngaoundere, Cameroon., Djantou EB; Department of Food Sciences and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon.; Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2, Avenue de la Forêt de Haye, B.P. 172, 54500 Vandœuvre-lès-Nancy, France., Yanou NN; Department of Food Sciences and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon.; Department of Biological Sciences, Faculty of Sciences, University of Ngaoundere, PO Box 454, Ngaoundere, Cameroon.
Jazyk: angličtina
Zdroj: Food science and biotechnology [Food Sci Biotechnol] 2024 Jun 11; Vol. 33 (10), pp. 2343-2356. Date of Electronic Publication: 2024 Jun 11 (Print Publication: 2024).
DOI: 10.1007/s10068-024-01586-0
Abstrakt: In this study raw and steamed Pleurotus ostreatus were dried and ground and fractionated by sieving into four granulometric classes (< 200 µm, 200-250 µm, 250-355 µm and > 355 µm) and unsieved powders. The combined steam cooking and sieving improved the content of total polyphenols (+ 59.45%), flavonoids (+ 76.47%), condensed tannins (+ 68.75%) and trace elements (+ 45.51% Fe, + 63.63% Cu, + 62.42% Mn, + 121.11% Zn, and + 53.52% Se) as well as in-vitro and in-vivo antioxidant activities in the finest fraction < 200 µm compared to the raw powder. It was found that the intake at a dose of 250 mg/kg body weight of the finest fractions of raw and steamed powders by the stressed rats had more of a hepatoprotective effect marked by a reduction in the level of transaminases ALAT and ASAT. This work opens a new approach for valuing edible mushrooms in the development of new food products with high antioxidant value.
Competing Interests: Conflict of interestThe authors declare that they have no conflicts of interest.
(© The Korean Society of Food Science and Technology 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
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