Determination of Lovastatin, β-glucan, Total Polyphenols, and Antioxidant Activity in Raw and Processed Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Higher Basidiomycetes)

International Journal of Medicinal Mushrooms
Yu Shan Lam, Edward J Okello

Abstract

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 pro...Continue Reading

Citations

Oct 21, 2016·International Journal of Food Sciences and Nutrition·Irene Roncero-RamosCristina Delgado-Andrade
Apr 28, 2017·Journal of Agricultural and Food Chemistry·Jorge A Carrasco-GonzalezJanet A Gutierrez-Uribe
Jul 25, 2019·Current Pharmaceutical Biotechnology·Roberval N M NetoRita de C M de Miranda
Mar 16, 2017·Journal of the American Geriatrics Society·Shu ZhangIchiro Tsuji
Apr 4, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Konstantinos TsiantasPanagiotis Zoumpoulakis

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