Researches on Pleurotus ostreatus Mushroom’s Quality Cultivated on Coffee Grounds
The objectives of this work were to evaluate the possibility of using coffee grounds for cultivating Pleurotus ostreatus mushrooms and determine the nutritional composition of Pleurotus ostreatus mushrooms produced on coffee grounds substrate. The results revealed a good fruiting of the fungus on co...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Agroprint Timisoara
2023-09-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | https://spasb.ro/index.php/public_html/article/view/377 |
| _version_ | 1827287867608530944 |
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| author | Sorina Ropciuc Ana Leahu Mircea Oroian Cristina Damian Cristina Damian |
| author_facet | Sorina Ropciuc Ana Leahu Mircea Oroian Cristina Damian Cristina Damian |
| author_sort | Sorina Ropciuc |
| collection | DOAJ |
| description | The objectives of this work were to evaluate the possibility of using coffee grounds for cultivating Pleurotus ostreatus mushrooms and determine the nutritional composition of Pleurotus ostreatus mushrooms produced on coffee grounds substrate. The results revealed a good fruiting of the fungus on coffee grounds and the biological effectiveness (weight of fresh mushroom) reached about 97% after 30 days. We determined the total protein content in vitamin C, the total polyphenols and the activity of Polyphenol oxidases (PPOs) enzyme on 32 samples of fresh Pleurotus ostreatus mushroom (cap and stem) and subjected to heat treatments (blanching, boiling and freezing). The protein content was ranged between the values of 16.9 and 25.1g/ 100g and the Vitamin C content within the range of values presented 64.32-564.95 mg/100g. The polyphenol content results varied significantly in the analyzed samples varying between 1.887 – 7.667 mg GAE / 100 g vegetable product. The determination of the polyphenol oxidase enzyme responsible for enzymatically blackening of the fungus presented values in the range 0.274- 0.610mg / 100g. |
| first_indexed | 2024-04-24T11:19:17Z |
| format | Article |
| id | doaj.art-7a64bdf8118640578c32f671e71c07a2 |
| institution | Directory Open Access Journal |
| issn | 1841-9364 2344-4576 |
| language | English |
| last_indexed | 2024-04-24T11:19:17Z |
| publishDate | 2023-09-01 |
| publisher | Agroprint Timisoara |
| record_format | Article |
| series | Scientific Papers Animal Science and Biotechnologies |
| spelling | doaj.art-7a64bdf8118640578c32f671e71c07a22024-04-11T04:50:00ZengAgroprint TimisoaraScientific Papers Animal Science and Biotechnologies1841-93642344-45762023-09-014927373377Researches on Pleurotus ostreatus Mushroom’s Quality Cultivated on Coffee GroundsSorina Ropciuc0Ana Leahu1Mircea Oroian2Cristina Damian3Cristina Damian4Romania Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Str., Suceava, RomaniaRomania Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Str., Suceava, RomaniaRomania Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Str., Suceava, RomaniaRomania Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Str., Suceava, RomaniaRomania Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Str., Suceava, RomaniaThe objectives of this work were to evaluate the possibility of using coffee grounds for cultivating Pleurotus ostreatus mushrooms and determine the nutritional composition of Pleurotus ostreatus mushrooms produced on coffee grounds substrate. The results revealed a good fruiting of the fungus on coffee grounds and the biological effectiveness (weight of fresh mushroom) reached about 97% after 30 days. We determined the total protein content in vitamin C, the total polyphenols and the activity of Polyphenol oxidases (PPOs) enzyme on 32 samples of fresh Pleurotus ostreatus mushroom (cap and stem) and subjected to heat treatments (blanching, boiling and freezing). The protein content was ranged between the values of 16.9 and 25.1g/ 100g and the Vitamin C content within the range of values presented 64.32-564.95 mg/100g. The polyphenol content results varied significantly in the analyzed samples varying between 1.887 – 7.667 mg GAE / 100 g vegetable product. The determination of the polyphenol oxidase enzyme responsible for enzymatically blackening of the fungus presented values in the range 0.274- 0.610mg / 100g.https://spasb.ro/index.php/public_html/article/view/377coffee groundbiological efficiencynutritional composition |
| spellingShingle | Sorina Ropciuc Ana Leahu Mircea Oroian Cristina Damian Cristina Damian Researches on Pleurotus ostreatus Mushroom’s Quality Cultivated on Coffee Grounds Scientific Papers Animal Science and Biotechnologies coffee ground biological efficiency nutritional composition |
| title | Researches on Pleurotus ostreatus Mushroom’s Quality Cultivated on Coffee Grounds |
| title_full | Researches on Pleurotus ostreatus Mushroom’s Quality Cultivated on Coffee Grounds |
| title_fullStr | Researches on Pleurotus ostreatus Mushroom’s Quality Cultivated on Coffee Grounds |
| title_full_unstemmed | Researches on Pleurotus ostreatus Mushroom’s Quality Cultivated on Coffee Grounds |
| title_short | Researches on Pleurotus ostreatus Mushroom’s Quality Cultivated on Coffee Grounds |
| title_sort | researches on pleurotus ostreatus mushroom s quality cultivated on coffee grounds |
| topic | coffee ground biological efficiency nutritional composition |
| url | https://spasb.ro/index.php/public_html/article/view/377 |
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