Nutritional qualities and antioxidant activity of three edible oyster mushrooms (Pleurotus spp.)
Yükleniyor...
Tarih
2015
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Royal Netherlands Soc Agr Sci
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Three species of oyster mushrooms (Pleurotus spp.) that are cultivated mostly throughout the year in the plains of India were studied for their nutritional value and their antioxidant properties. Highest protein content was found in Pleurotus florida (22-25% dw) followed by Pleurotus citrinopileatus (20-22% dw) and Pleurotus pulmonarius (15-18% dw). Cholesterol content was in the range of 0.6-0.8% dw, making them low-cholesterol, proteinaceous food. The antioxidant properties of the three species were of both enzymatical and non-enzymatical nature. Reducing power, chelating activity on Fe2+ and total phenol contents were higher in P. florida than in P. pulmonarius and P. citrinopileatus. With regard to antioxidative enzymes, P.florida had the highest peroxidase and superoxide dismutase activity whereas maximum catalase activity was found in P. pulmonarius. P. florida had higher antioxidative activity than P. pulmonarius and P. citrinopileatus thereby highlighting its nutraceutical values along with nutritional qualities. (C) 2012 Royal Netherlands Society for Agricultural Sciences. Published by Elsevier B.V. All rights reserved.
Açıklama
Cakilcioglu, Ugur/0000-0002-3627-3604
Anahtar Kelimeler
Antioxidative properties, Nutraceutical, Pleurotus citrinopileatus, Pleurotus florida, Pleurotus pulmonarius
Kaynak
Njas-Wageningen Journal Of Life Sciences
WoS Q Değeri
Q3
Scopus Q Değeri
N/A
Cilt
72-73
Sayı
Künye
Selima Khatun, Aminul Islam, Ugur Cakilcioglu, Perihan Guler & Narayan
Chandra Chatterjee (2015) Nutritional qualities and antioxidant activity of three edible oyster
mushrooms (Pleurotus spp.), NJAS: Wageningen Journal of Life Sciences, 72-73(1), 1-5,
