Optimization of Phenolic Content Extraction and Effects of Drying Treatments on Physicochemical Characteristics and Antioxidant Properties of Edible Mushroom Pleurotus ostreatus (Jacq.) P. Kumm (Oyster Mushroom) DOI Creative Commons

Marcelo Villalobos-Pezos,

Ociel Muñoz, Kong Ah‐Hen

et al.

Antioxidants, Journal Year: 2024, Volume and Issue: 13(12), P. 1581 - 1581

Published: Dec. 23, 2024

Edible mushrooms have been part of the human diet for centuries. Traditionally, they used culinary and medicinal purposes due to their chemical composition nutritional value, including high antioxidant activity attributed key metabolites such as phenolic compounds ergothioneine. P. ostreatus mushrooms, known potent activity, are prone spoilage shortly after harvest, making preservation methods necessary. Various drying were evaluated determine effects on physicochemical characteristics, properties, ergothioneine content. Mushrooms subjected freeze-drying (FD), hot-air-drying (HAD), microwave-vacuum-drying (MVD). The rehydration rate, color, microstructural characteristics extracts from fresh dried evaluated. Additionally, total soluble content assessed using DPPH ORAC assays, along with determination FD HAD at 40 °C showed best results regarding characteristics. In terms content, retention bioactive compounds. Among methods, proved be a suitable alternative processing ostreatus.

Language: Английский

Sequential extraction of antioxidants from Citrus aurantium L. flower and kinetic evaluation of their effect on oil microparticle oxidative stability DOI Creative Commons
Abdessamie Kellil, Rajat Suhag, Maria Concetta Tenuta

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: unknown, P. 102448 - 102448

Published: April 1, 2025

This study applied supercritical CO2 and ultrasound-assisted ethanol extraction (UAE) to obtain apolar polar antioxidant fractions from Citrus aurantium flowers. HPLC-HRMS revealed distinct phytochemical profiles, with the extract showing higher phenolic content activity. Linseed oil was co-encapsulated these extracts at varying concentrations (1, 2, 5 mg/g of oil) using Particles Gas Saturated Solution (PGSS) technique, oxidative stability assessed isothermal calorimetry. Key kinetic parameters, such as induction time (τ), oxidation rates (R inh , R uni ), efficiency (A.E.), were measured. The demonstrated superior A.E., further confirmed by DPPH stopped-flow assay. Co-encapsulation both produced an additive effect, surpassing synthetic BHT (200 μg/g). highlights flower natural antioxidants, enhancing encapsulated oils, while offering a sustainable method for bioactive compound recovery food applications.

Language: Английский

Citations

0
Effects of dietary inclusion of oyster mushroom (Pleurotus ostreatus) powder on live performance, physical meat quality, hemato-biochemical indices and cecal bacterial load in Sonali chickens DOI Creative Commons
Md. Atikul Islam,

Chondhon Bormon,

Kuntal Das

et al.

The Journal of Applied Poultry Research, Journal Year: 2025, Volume and Issue: unknown, P. 100540 - 100540

Published: April 1, 2025

Language: Английский

Citations

0
Evaluation of antioxidant activity, anti-lipid peroxidation effect and elemental impurity risk of some wild Agaricus species mushrooms DOI Creative Commons
Emine OKUMUŞ, Fadime Canbolat, İsmail Acar

et al.

BMC Plant Biology, Journal Year: 2025, Volume and Issue: 25(1)

Published: April 15, 2025

Language: Английский

Citations

0
Green synthesis of chitosan nanoparticles using Cassia fistula leaf extract: evaluation of antimicrobial, antioxidant, antibiofilm, and cytotoxic activities DOI
Anusiya Ganesan, Jaiganesh Rengarajan

3 Biotech, Journal Year: 2024, Volume and Issue: 14(10)

Published: Sept. 6, 2024

Language: Английский

Citations

0
Bio-Valorization of Spent Coffee Grounds and Potato Peel as Substrates for Pleurotus ostreatus Growth DOI Creative Commons
Brisa del Mar Torres-Martínez, Rey David Vargas-Sánchez, José Ángel Pérez‐Álvarez

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3774 - 3774

Published: Nov. 25, 2024

Pleurotus ostreatus, due to its saprophytic nature, can extract nutrients and bioactive compounds from the substrate on which it is grown. This study aimed assess effect of adding spent coffee grounds (SCG) potato peel (PPW) in wheat straw formulation grow over production indicators, physicochemical, techno-functional, total chemical compounds, antioxidant properties. Treatments were described as follows: T1, at 100%; T2, 80% + 10% SCG PPW; T3, 70% 15% T4, 60% 20% PPW. After P. ostreatus growth, non-differences found indicators for T1–T4, including biological efficiency, rate, yield. With respect dried powders, T1–T4 showed pH values near neutrality concerning soy protein (SP), color samples beige. Also, T2 T3 exert higher water-holding (WHC) values, while oil-holding (OHC) emulsifying capacity (EC) SP, dependence growth substrate. lower swelling (SC) T1–T3 gelling (GC) values. Regarding properties extracts, solvent extraction have an metabolite content antiradical reducing power The multivariate analysis revealed that water extracts highest tannin (TTC) protocatechuic acid contents (PAC), well (RCSA) (RPA) In conclusion, this demonstrated using PPW a partial substitute (what straw) enhances activity ostreatus.

Language: Английский

Citations

0
Optimization of Phenolic Content Extraction and Effects of Drying Treatments on Physicochemical Characteristics and Antioxidant Properties of Edible Mushroom Pleurotus ostreatus (Jacq.) P. Kumm (Oyster Mushroom) DOI Creative Commons

Marcelo Villalobos-Pezos,

Ociel Muñoz, Kong Ah‐Hen

et al.

Antioxidants, Journal Year: 2024, Volume and Issue: 13(12), P. 1581 - 1581

Published: Dec. 23, 2024

Edible mushrooms have been part of the human diet for centuries. Traditionally, they used culinary and medicinal purposes due to their chemical composition nutritional value, including high antioxidant activity attributed key metabolites such as phenolic compounds ergothioneine. P. ostreatus mushrooms, known potent activity, are prone spoilage shortly after harvest, making preservation methods necessary. Various drying were evaluated determine effects on physicochemical characteristics, properties, ergothioneine content. Mushrooms subjected freeze-drying (FD), hot-air-drying (HAD), microwave-vacuum-drying (MVD). The rehydration rate, color, microstructural characteristics extracts from fresh dried evaluated. Additionally, total soluble content assessed using DPPH ORAC assays, along with determination FD HAD at 40 °C showed best results regarding characteristics. In terms content, retention bioactive compounds. Among methods, proved be a suitable alternative processing ostreatus.

Language: Английский

Citations

0