RT Journal Article
ID 539237de36747ad2
A1 Lam , Yu Shan
A1 Okello, Edward J.
T1 Determination of Lovastatin, β-glucan, Total Polyphenols, and Antioxidant Activity in Raw and Processed Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Higher Basidiomycetes)
JF International Journal of Medicinal Mushrooms
JO IJM
YR 2015
FD 2015-02-26
VO 17
IS 2
SP 117
OP 128
K1 medicinal mushrooms
K1 antioxidant
K1 β-glucan
K1 blanching
K1 lovastatin
K1 oyster mushroom
K1 Pleurotus ostreatus
K1 polyphenols
AB The objective of this study was to quantify a number of bioactive compounds and antioxidant activity of the oyster mushroom, Pleurotus. Ostreatus, and characterize the effects of processing, such as blanching, on these outcomes. Dry matter content was 8%. Lovastatin was not detected in this study. β-glucan content of 23.9% and total polyphenol content of 487.12 mg gallic acid equivalent/100 g of dry matter were obtained in raw P. ostreatus. Antioxidant activities as evaluated by 1,1-diphenyl-2-picrylhydrazyl, Trolox equivalent antioxidant capacity, and ferric reducing antioxidant power assays in raw P. ostreatus were 14.46, 16.51, and 11.21 µmol/g, respectively. Blanching did not significantly affect β-glucan content but caused significant decrease in dry matter content, polyphenol content, and antioxidant activities. Mushroom rolls produced from blanched mushrooms and blanching water contained significantly higher amounts of β-glucan, total polyphenol content, and FRAP antioxidant activity compared to blanched mushrooms. In conclusion, P. ostreatus is a good source for β-glucan, dietary polyphenols, and antioxidants. Although the blanching process could affect these properties, re-addition of the blanching water during the production process of mushroom rolls could potentially recover these properties and is therefore recommended.
PB Begell House
LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,153df053409c56bf,539237de36747ad2.html