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Nutritive value of Pleurotus ostreatus (Jacq.) P. Kumm. grown on some cellulosic residues

Year 2021, Volume 22, Issue 2, 218 - 221, 19.11.2021
https://doi.org/10.17474/artvinofd.932039

Abstract

In this study, the effects of different cellulosic wastes on the nutritional values of Pleurotus ostreatus (Jacq.) P. Kumm. were investigated. Dry matter, moisture, protein, fat and ash contents of P. ostreatus were analyzed according to AOAC methods. Crude protein and fat contents were determined by the Kjeldahl method and Soxhlet extraction, using ether as a solvent, respectively. Chemical composition of P. ostreatus such as dry matter, moisture, crude protein, fat and organic matter were 93.5-93.7%, 6.3-6.5%, 25.2-33.5%, 1.7-2.5%, 5.3-9.7% and 84.0-88.2% of dry weight, respectvely. There were no significant differences in dry matter and moisture content of P. ostreatus grown on various local residues (p>0.05), but changeable in other nutrient composition (p<0.05). Crude protein, ash, fat and organic matter varied significantly, the lowest protein content was obtained from WS (25.2%), whereas the highest was obtained in the mixture of MS-WS (1:1) (33.5%) and MS-PP (1:1) (33.3%). P. ostreatus is highly valued as a good source of protein (25-33%), but low in fat (1.7-2.5%). It was observed that the type of substrate used for cultivation of P. ostreatus could influence the crude protein content of the fruit bodies.

References

  • AOAC (1990) Official Methods of Analysis of Association of the Official Analytical Chemists. The Association of Official Analytical Chemists, 15th edn. Wilson Boulevard Arlington: Virginia 22201 USA, pp 1213.
  • Barbosa JR, dos Santos Freitas MM, da Silva Martins LH, de Carvalho Junior RN (2020) Polysaccharides of mushroom Pleurotus spp. new extraction techniques biological activities and development of new technologies. Carbohydrate Polymers 229:115550.
  • Carrasco-González JA, Serna-Saldívar SO, Gutiérrez-Uribe JA (2017) Nutritional composition and nutraceutical properties of the Pleurotus fruiting bodies: potential use as food ingredient. J Food Compos Anal 58:69-81.
  • Chang S, Wasser S (2017) The cultivation and environmental impact of mushrooms. Oxford Research Encyclopedia of Environmental Science, Oxford University Press.
  • Fayssal SA, Alsanad MA, Sebaaly ZE, Ahmed IH, Ismail AIH, Sassine YN (2020) Valorization of olive pruning residues through bioconversion into edible mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of improved nutritional value. Scientifica 2020:1-13.
  • Ferraro V, Venturella G, Pecoraro L, Gao W, Gargano ML (2020) Cultivated mushrooms: importance of a multipurpose crop, with special focus on Italian fungi culture. Plant Biosystems, 1-11.
  • Furlani RPZ, Godoy HT (2007) Valor nutricional de cogumelos comestiveis nutritional value of edible mushrooms. Ciência e Tecno de Alimentos Campinas 27(1):154-157.
  • Gothwal R, Gupta A, Kumar A, Sharma S, Alappat BJ (2012) Feasibility of dairy waste water (DWW) and distillery spent wash (DSW) effluents in increasing the yield potential of Pleurotus flabellatus (PF 1832) and Pleurotus sajor-caju (PS 1610) on bagasse. 3 Biotech 2:249–257.
  • Jin Z, Li Y, Ren J, Qin N (2018) Yield, nutritional content, and antioxidant activity of Pleurotus ostreatus on corncobs supplemented with herb residues. Mycobiology 46:24–32.
  • Kibar B (2019). Farklı Pleurotus ostreatus (İstiridye Mantarı) izolatlarının verim ve bazı kalite özelliklerinin belirlenmesi. Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi 5:223 – 230.
  • Kırbağ S, Korkmaz V (2014). Değişik Tarımsal Atıkların Bazı Kültür Mantarı Türlerinin Besin Değerleri Üzerine Etkisi. Artvin Çoruh Üniv Orman Fak Derg 15: 126-131.
  • Krakowska A, Zięba P, Włodarczyk A, Kała K, Sułkowska-Ziaja K, Bernaś E, Muszyńska B (2020) Selected edible medicinal mushrooms from Pleurotus genus as an answer for human civilization diseases. Food Chem 327:127084.
  • Manzi P, Gambelli L, Marconi S, Vivanti V, Pizzoferrato L (1999) Nutrients in ediblemushrooms: an inter-species comparative study. Food Chem 65:477-482.
  • Marshall E, Nair NG (2009) Make money by growing mushrooms. Food and Agriculture Organization of the United Nations (FAO): Rome, Italy.
  • Mau JL, Lin YP, Chen PT, Wu YH, Peng JT (1998) Flavor compounds in king oyster mushrooms Pleurotus eryngii. J Agr Food Chem 46:4587-4591.
  • Naim L, Alsanad MA, El Sebaaly Z, Shaban N, Abou Fayssal S, Sassine YN (2020) Variation of Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm.(1871) performance subjected to differentdoses and timings of nano-urea. Saudi J Biol Sci 27:1573-1579.
  • Patil SS, Ahmed SA, Telang SM, Baig MMV (2010) The nutritional value of Pleurotus ostreatus (Jacq.: Fr.) kumm cultivated on different lignocellulosic agro‐wastes. Innovat Rom Food Biotechnol 7:66-76
  • Patel Y, Naraian R, Singh V (2012) Medicinal properties of Pleurotus species (oyster mushroom): a review. World J Fungal and Plant Biol 3:1–12.
  • Ragunathan R, Swaminathan K 2003. Nutritional status of Pleurotus spp. grown on various agro-wastes. Food Chem 80:371-375.
  • Rashad MM, Abdou HM (2002) Production and evaluation of Pleurotus ostreatus mushroom cultivated on some food processing wastes. Adv Food Sci 24:79-84.
  • Reis FS, Martins A, Barros L, Ferreira ICFR (2012) Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: a comparative study between in vivo and in vitro samples. Food Chem Toxicol 50:1201–1207.
  • Royse DJ, Baars J, Tan Q (2017) Current overview of mushroom production in the World. Edible and medicinal mushrooms: Technology and Applications, 1st edn, USA, 5-13.
  • Sánchez C (2010) Cultivation of Pleurotus ostreatus and other edible mushrooms. Appl Microbiol Biotechnol 85:1321–1337.
  • Sardar H, Ali MA, Anjum MA, Nawaz F, Hussain S, Naz S, Karimi SM (2017) Agro-industrial residues influence mineral elements accumulation and nutritional composition of king oyster mushroom (Pleurotus eryngii). Scientia Horticulturae 225:327-334.
  • Tolera KD, Abera S (2017) Nutritional quality of Oyster Mushroom (Pleurotus ostreatus) as affected by osmotic pretreatments and drying methods. Food Sci Nutr 5: 989-996.
  • Wang D, Sokada A, Suzuki M (2001) Biological efficiency and nutritional value of Pleurotus ostreatus cultivated on spent beer grain. Bioresource Technol 78:293-300.
  • Zadrazil F (1978) Cultivation of Pleurotus. In The Biology and Cultivation of Edible Mushrooms, Academic Press New York, 521-558.

Bazı lokal selülozik atıklar üzerinde kültürü yapılan Pleurotus ostreatus (Jacq.) P. Kumm.’un besin içeriği

Year 2021, Volume 22, Issue 2, 218 - 221, 19.11.2021
https://doi.org/10.17474/artvinofd.932039

Abstract

Bu çalışmada, farklı selülozik atıkların Pleurotus ostreatus (Jacq.) P. Kumm.’un besin değerleri üzerine etkileri araştırılmıştır. P. ostreatus’un kuru madde, nem, ham protein, yağ ve kül içerikleri AOAC yöntemlerine göre analiz edildi. Ham protein içeriği Kjeldahl yöntemi ile ham yağ ise Soxhlet ekstraksiyonu ile belirlenmiştir. P. ostreatus’un kuru madde, nem, ham protein, yağ ve organik madde içerikleri kuru ağırlığın % 93.5-93.7, % 6.3-6.5, % 25.2-33.5, % 1.7-2.5, % 5.3-9.7 ve % 84.0-88.2 olarak bulunmuştur. Değişik lokal atıklar üzerinde yetiştirilen P. ostreatus’un kuru madde ve nem içeriklerinde istatistiksel olarak önemli bir fark bulunmadığı (p>0.05), fakat diğer besin öğeleri ise değişkenlik göstermektedir (p<0.05). Ham protein, kül, yağ ve organik madde miktarları önemli ölçüde değişiklik gösterirken, en düşük ham protein içeriği BS'de (% 25.2), en yüksek ise YS-BS (1:1) (% 33.5) ve YS-PA (1:1) (% 33.3) ortamlarında elde edilmiştir. P. ostreatus iyi bir protein kaynağı olarak oldukça değerli, yağ içerikleri bakımından ise oldukça düşüktür (% 1.7-2.5). P.ostreatus kültüründe kullanılan substrat ürünlerin, mantarın ham protein gibi besin bileşimini etkileyebileceği gözlemlendi.

References

  • AOAC (1990) Official Methods of Analysis of Association of the Official Analytical Chemists. The Association of Official Analytical Chemists, 15th edn. Wilson Boulevard Arlington: Virginia 22201 USA, pp 1213.
  • Barbosa JR, dos Santos Freitas MM, da Silva Martins LH, de Carvalho Junior RN (2020) Polysaccharides of mushroom Pleurotus spp. new extraction techniques biological activities and development of new technologies. Carbohydrate Polymers 229:115550.
  • Carrasco-González JA, Serna-Saldívar SO, Gutiérrez-Uribe JA (2017) Nutritional composition and nutraceutical properties of the Pleurotus fruiting bodies: potential use as food ingredient. J Food Compos Anal 58:69-81.
  • Chang S, Wasser S (2017) The cultivation and environmental impact of mushrooms. Oxford Research Encyclopedia of Environmental Science, Oxford University Press.
  • Fayssal SA, Alsanad MA, Sebaaly ZE, Ahmed IH, Ismail AIH, Sassine YN (2020) Valorization of olive pruning residues through bioconversion into edible mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of improved nutritional value. Scientifica 2020:1-13.
  • Ferraro V, Venturella G, Pecoraro L, Gao W, Gargano ML (2020) Cultivated mushrooms: importance of a multipurpose crop, with special focus on Italian fungi culture. Plant Biosystems, 1-11.
  • Furlani RPZ, Godoy HT (2007) Valor nutricional de cogumelos comestiveis nutritional value of edible mushrooms. Ciência e Tecno de Alimentos Campinas 27(1):154-157.
  • Gothwal R, Gupta A, Kumar A, Sharma S, Alappat BJ (2012) Feasibility of dairy waste water (DWW) and distillery spent wash (DSW) effluents in increasing the yield potential of Pleurotus flabellatus (PF 1832) and Pleurotus sajor-caju (PS 1610) on bagasse. 3 Biotech 2:249–257.
  • Jin Z, Li Y, Ren J, Qin N (2018) Yield, nutritional content, and antioxidant activity of Pleurotus ostreatus on corncobs supplemented with herb residues. Mycobiology 46:24–32.
  • Kibar B (2019). Farklı Pleurotus ostreatus (İstiridye Mantarı) izolatlarının verim ve bazı kalite özelliklerinin belirlenmesi. Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi 5:223 – 230.
  • Kırbağ S, Korkmaz V (2014). Değişik Tarımsal Atıkların Bazı Kültür Mantarı Türlerinin Besin Değerleri Üzerine Etkisi. Artvin Çoruh Üniv Orman Fak Derg 15: 126-131.
  • Krakowska A, Zięba P, Włodarczyk A, Kała K, Sułkowska-Ziaja K, Bernaś E, Muszyńska B (2020) Selected edible medicinal mushrooms from Pleurotus genus as an answer for human civilization diseases. Food Chem 327:127084.
  • Manzi P, Gambelli L, Marconi S, Vivanti V, Pizzoferrato L (1999) Nutrients in ediblemushrooms: an inter-species comparative study. Food Chem 65:477-482.
  • Marshall E, Nair NG (2009) Make money by growing mushrooms. Food and Agriculture Organization of the United Nations (FAO): Rome, Italy.
  • Mau JL, Lin YP, Chen PT, Wu YH, Peng JT (1998) Flavor compounds in king oyster mushrooms Pleurotus eryngii. J Agr Food Chem 46:4587-4591.
  • Naim L, Alsanad MA, El Sebaaly Z, Shaban N, Abou Fayssal S, Sassine YN (2020) Variation of Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm.(1871) performance subjected to differentdoses and timings of nano-urea. Saudi J Biol Sci 27:1573-1579.
  • Patil SS, Ahmed SA, Telang SM, Baig MMV (2010) The nutritional value of Pleurotus ostreatus (Jacq.: Fr.) kumm cultivated on different lignocellulosic agro‐wastes. Innovat Rom Food Biotechnol 7:66-76
  • Patel Y, Naraian R, Singh V (2012) Medicinal properties of Pleurotus species (oyster mushroom): a review. World J Fungal and Plant Biol 3:1–12.
  • Ragunathan R, Swaminathan K 2003. Nutritional status of Pleurotus spp. grown on various agro-wastes. Food Chem 80:371-375.
  • Rashad MM, Abdou HM (2002) Production and evaluation of Pleurotus ostreatus mushroom cultivated on some food processing wastes. Adv Food Sci 24:79-84.
  • Reis FS, Martins A, Barros L, Ferreira ICFR (2012) Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: a comparative study between in vivo and in vitro samples. Food Chem Toxicol 50:1201–1207.
  • Royse DJ, Baars J, Tan Q (2017) Current overview of mushroom production in the World. Edible and medicinal mushrooms: Technology and Applications, 1st edn, USA, 5-13.
  • Sánchez C (2010) Cultivation of Pleurotus ostreatus and other edible mushrooms. Appl Microbiol Biotechnol 85:1321–1337.
  • Sardar H, Ali MA, Anjum MA, Nawaz F, Hussain S, Naz S, Karimi SM (2017) Agro-industrial residues influence mineral elements accumulation and nutritional composition of king oyster mushroom (Pleurotus eryngii). Scientia Horticulturae 225:327-334.
  • Tolera KD, Abera S (2017) Nutritional quality of Oyster Mushroom (Pleurotus ostreatus) as affected by osmotic pretreatments and drying methods. Food Sci Nutr 5: 989-996.
  • Wang D, Sokada A, Suzuki M (2001) Biological efficiency and nutritional value of Pleurotus ostreatus cultivated on spent beer grain. Bioresource Technol 78:293-300.
  • Zadrazil F (1978) Cultivation of Pleurotus. In The Biology and Cultivation of Edible Mushrooms, Academic Press New York, 521-558.

Details

Primary Language English
Subjects Biology
Journal Section Research Article
Authors

Mehmet AKYÜZ
BİTLİS EREN ÜNİVERSİTESİ
0000-0003-3986-3498
Türkiye


Şule İNCİ (Primary Author)
FIRAT UNIVERSITY
0000-0002-4022-5269
Türkiye


Sevda KIRBAĞ
FIRAT ÜNİVERSİTESİ
0000-0002-4337-8236
Türkiye

Publication Date November 19, 2021
Published in Issue Year 2021, Volume 22, Issue 2

Cite

Bibtex @research article { artvinofd932039, journal = {Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi}, issn = {2146-1880}, eissn = {2146-698X}, address = {}, publisher = {Artvin Çoruh University}, year = {2021}, volume = {22}, pages = {218 - 221}, doi = {10.17474/artvinofd.932039}, title = {Nutritive value of Pleurotus ostreatus (Jacq.) P. Kumm. grown on some cellulosic residues}, key = {cite}, author = {Akyüz, Mehmet and İnci, Şule and Kırbağ, Sevda} }
APA Akyüz, M. , İnci, Ş. & Kırbağ, S. (2021). Nutritive value of Pleurotus ostreatus (Jacq.) P. Kumm. grown on some cellulosic residues . Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi , 22 (2) , 218-221 . DOI: 10.17474/artvinofd.932039
MLA Akyüz, M. , İnci, Ş. , Kırbağ, S. "Nutritive value of Pleurotus ostreatus (Jacq.) P. Kumm. grown on some cellulosic residues" . Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi 22 (2021 ): 218-221 <http://ofd.artvin.edu.tr/en/pub/issue/65850/932039>
Chicago Akyüz, M. , İnci, Ş. , Kırbağ, S. "Nutritive value of Pleurotus ostreatus (Jacq.) P. Kumm. grown on some cellulosic residues". Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi 22 (2021 ): 218-221
RIS TY - JOUR T1 - Nutritive value of Pleurotus ostreatus (Jacq.) P. Kumm. grown on some cellulosic residues AU - Mehmet Akyüz , Şule İnci , Sevda Kırbağ Y1 - 2021 PY - 2021 N1 - doi: 10.17474/artvinofd.932039 DO - 10.17474/artvinofd.932039 T2 - Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi JF - Journal JO - JOR SP - 218 EP - 221 VL - 22 IS - 2 SN - 2146-1880-2146-698X M3 - doi: 10.17474/artvinofd.932039 UR - https://doi.org/10.17474/artvinofd.932039 Y2 - 2021 ER -
EndNote %0 Artvin Coruh University Journal of Forestry Faculty Nutritive value of Pleurotus ostreatus (Jacq.) P. Kumm. grown on some cellulosic residues %A Mehmet Akyüz , Şule İnci , Sevda Kırbağ %T Nutritive value of Pleurotus ostreatus (Jacq.) P. Kumm. grown on some cellulosic residues %D 2021 %J Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi %P 2146-1880-2146-698X %V 22 %N 2 %R doi: 10.17474/artvinofd.932039 %U 10.17474/artvinofd.932039
ISNAD Akyüz, Mehmet , İnci, Şule , Kırbağ, Sevda . "Nutritive value of Pleurotus ostreatus (Jacq.) P. Kumm. grown on some cellulosic residues". Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi 22 / 2 (November 2021): 218-221 . https://doi.org/10.17474/artvinofd.932039
AMA Akyüz M. , İnci Ş. , Kırbağ S. Nutritive value of Pleurotus ostreatus (Jacq.) P. Kumm. grown on some cellulosic residues. ACUJFF. 2021; 22(2): 218-221.
Vancouver Akyüz M. , İnci Ş. , Kırbağ S. Nutritive value of Pleurotus ostreatus (Jacq.) P. Kumm. grown on some cellulosic residues. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi. 2021; 22(2): 218-221.
IEEE M. Akyüz , Ş. İnci and S. Kırbağ , "Nutritive value of Pleurotus ostreatus (Jacq.) P. Kumm. grown on some cellulosic residues", Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi, vol. 22, no. 2, pp. 218-221, Nov. 2021, doi:10.17474/artvinofd.932039
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