Chemical features and antioxidant profile by Schizophyllum commune produced on different agroindustrial wastes and byproducts of biodiesel production
| Autor: | Félix Gonçalves de Siqueira, Marli Camassola, Vanessa Basso, Simone Mendonça, Claudiane Schiavenin, Mirian Salvador |
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| Rok vydání: | 2020 |
| Předmět: |
Dietary Fiber
Antioxidant DPPH medicine.medical_treatment Jatropha Schizophyllum 01 natural sciences Antioxidants Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Phenols medicine Vitis Food science Chemical composition Glucans Mushroom biology Chemistry fungi 010401 analytical chemistry Pine sawdust Schizophyllum commune food and beverages 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science 0104 chemical sciences Biodiesel production Biofuels Food Science |
| Zdroj: | Food chemistry. 329 |
| ISSN: | 1873-7072 |
| Popis: | Schizophyllum commune VE_07 was produced in different culture media containing pine sawdust (PS), grape residue (GR), cotton cake (CC) and jatropha seed cake (JC). The content of phenolics and antioxidant activity were determined for the substrates and mushrooms produced. The content of s-glucans and the composition of S. commune were also evaluated. The medium formulated with 94% grape residue enabled the highest values of yield, biological efficiency, and productivity. Mushrooms grown in this condition showed the highest value (13.14%) of s-glucans. The contents of proteins and dietary fibre were 16.59% and 59.61%, respectively. Mushrooms grown in cotton cake showed the highest phenolic content (291.51 ± 1.83 mg GAE/ 100 g mushroom) and antioxidant activity (58.15 ± 0.86 DPPH % scavenging). The results obtained indicate that substrate composition affected the production of S. commune and its chemical composition. |
| Databáze: | OpenAIRE |
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