Nutritional qualities and antioxidant activity of three edible oyster mushrooms (Pleurotus spp.)

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dc.contributor.authorKhatun, Selima
dc.contributor.authorIslam, Aminul
dc.contributor.authorCakilcioglu, Ugur
dc.contributor.authorGuler, Perihan
dc.contributor.authorChatterjee, Narayan Chandra
dc.date.accessioned2020-06-25T18:13:10Z
dc.date.available2020-06-25T18:13:10Z
dc.date.issued2015
dc.departmentKırıkkale Üniversitesi
dc.descriptionCakilcioglu, Ugur/0000-0002-3627-3604
dc.description.abstractThree 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.en_US
dc.description.sponsorshipUGC, Government of India, New DelhiUniversity Grants Commission, Indiaen_US
dc.description.sponsorshipThe UGC, Government of India, New Delhi, is acknowledged for its financial support of the first author by granting him a Meritorious Fellowship.en_US
dc.identifier.citationSelima 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,en_US
dc.identifier.doi10.1016/j.njas.2012.03.003
dc.identifier.endpage5en_US
dc.identifier.issn1573-5214
dc.identifier.issn2212-1307
dc.identifier.scopus2-s2.0-84930177146
dc.identifier.scopusqualityN/A
dc.identifier.startpage1en_US
dc.identifier.urihttps://doi.org/10.1016/j.njas.2012.03.003
dc.identifier.urihttps://hdl.handle.net/20.500.12587/6142
dc.identifier.volume72-73en_US
dc.identifier.wosWOS:000358101000001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherRoyal Netherlands Soc Agr Scien_US
dc.relation.ispartofNjas-Wageningen Journal Of Life Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidative propertiesen_US
dc.subjectNutraceuticalen_US
dc.subjectPleurotus citrinopileatusen_US
dc.subjectPleurotus floridaen_US
dc.subjectPleurotus pulmonariusen_US
dc.titleNutritional qualities and antioxidant activity of three edible oyster mushrooms (Pleurotus spp.)en_US
dc.typeArticle

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