| Autor: |
Medeiros, Rossana Lucena de, Andrade, Giuliane Moura, Crispim, Renata Barros, Silva, Niellyson Nardan dos Santos, Silva, Sabrina Alves da, Souza, Háimyk Andressa Nóbrega de, Zárate-Salazar, Jhonatan Rafael, Medeiros, Francinalva Dantas de, Dantas, Carlos Eduardo Alves, Viera, Vanessa Bordin, Silva, Anauara Lima e, Tavares, Josean Fechine, Pereira, Fillipe de Oliveira |
| Zdroj: |
Brazilian Journal of Microbiology; 20240101, Issue: Preprints p1-13, 13p |
| Abstrakt: |
Global food production faces challenges concerning access to nutritious and sustainably produced food. Pleurotus djamor, however, is an edible mushroom that can be cultivated on agricultural waste. Considering that nutritional and functional potential of mushrooms can change based on cultivation conditions, we examined the influence of substrates with different compositions of banana leaf and sugarcane bagasse on the nutritional, mycochemical, and antioxidant properties of P. djamor. The mushrooms were grown for 120 days and dried in a circulating air oven at 45 °C for three days. We conducted bromatological analyses and mycochemical characterization (1H-NMR, total phenolics, and flavonoids) of the mushrooms and assayed the antioxidant activity of extracts from the dried mushrooms using an ethanol/water solution (70:30 v/v). In general, the substrates produced mushrooms with high protein (18.77 ± 0.24% to 17.80 ± 0.34%) and dietary fiber content (18.02 ± 0.05% to 19.32 ± 0.39%), and with low lipid (0.28 + 0.08% to 0.4 + 0.6%), and caloric content (maximum value: 258.42 + 8.49), with no significant differences between the groups (p≥ 0.05). The mushrooms also exhibited high levels of total phenolics and flavonoids. The mushrooms cultivated on sugarcane bagasse substrates presented the highest values (p< 0.05). Analysis of the 1H-NMR spectra indicates an abundant presence of heteropolysaccharides, β-glucans, α-glucans, and oligosaccharides, and all the mushroom extracts exhibited high antioxidant activity. In conclusion, our study demonstrates that agricultural residues permit sustainable production of edible mushrooms while maintaining nutritional and functional properties. |
| Databáze: |
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