ArticleJournal of food science and technology2014
Important nutritional constituents, flavour components, antioxidant and antibacterial properties of Pleurotus sajor-caju.
Article in Journal of food science and technology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Nutritional profiling and in silico analysis of pharmacological activities from local rice Pulu Mandoti fermented with Pleurotus spp.World journal of microbiology & biotechnology · 2024Article
- Mushroom-Legume-Based Minced Meat: Physico-Chemical and Sensory Properties.Foods (Basel, Switzerland) · 2023Article
- Antioxidant activity of Cinnamomum cassia extract and quality of raw chicken patties added with C. cassia powder and Pleurotus sajor-caju powder as functional ingredients during storage.Animal bioscience · 2022Article
- Accumulation of Selected Metal Elements in Fruiting Bodies of Oyster Mushroom.Foods (Basel, Switzerland) · 2021Article
- A Review on Antistaphylococcal Secondary Metabolites from Basidiomycetes.Molecules (Basel, Switzerland) · 2020Review
- Proximate composition and element contents of selected species of Ganoderma with reference to dietary intakes.Environmental monitoring and assessment · 2020Article
- Selenium and Zinc Biofortification ofMolecules (Basel, Switzerland) · 2020Article
- Reactive oxygen species and antioxidant properties from mushrooms.Synthetic and systems biotechnology · 2017Review
- Mutual interactions of Pleurotus ostreatus with bacteria of activated sludge in solid-bed bioreactors.World journal of microbiology & biotechnology · 2016Article
- A two-dimensional protein map of Pleurotus ostreatus microsomes-proteome dynamics.Folia microbiologica · 2016Article
- Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.).Journal of food science and technology · 2015Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oyster mushroom (Pleurotus sajor-caju) cultivated in the laboratory was studied for nutritional constituents, flavor components, antioxidant and antibacterial properties. Nutritional constituents estimated per 100 g dry weight (d.w.) include protein (29.3 g), carbohydrate (62.97 g), crude fat (0.91 g), ash (6.82 g) and crude fiber (12.3 g). Energy value of this mushroom was about 297.5 kcal/100 g d.w. Major mineral components estimated include Ca, Fe, and Mg with highest level of 505.0, 109.5 and 108.7 mg/100 g respectively. Methanolic extract containing significant amounts of phenols and flavonoids showed free radical scavenging potential and antibacterial activities against various spp. of Gram positive and Gram negative bacteria. Compounds responsible for antibacterial activities analyzed by GC-MS include β- Sistosterol, Cholestanol, 1,5-Dibenzoylnaphthalene and 1,2-Benzenedicarboxylic acid. Flavor components extracted by hot extraction method were found to be higher in number and concentration than the cold extraction method. The characteristic flavor component of mushroom i.e. 1-Octen-3-ol was better extracted by hot than the cold.
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