Phenols composition and antioxidant properties of Pleurotus ostreatus mushroom. Application in biofunctional foods
Keywords:
antioxidant, biofunctional foods, phenols, Pleurotus ostreatusAbstract
Introduction: Pleurotus ostreatus (Jacq.) P. Kumm. (Basidiomycota) presents nutritional and medicinal properties of interest.
Objectives: To determine the total phenolic content and antioxidant activity of P. ostreatus bioproducts, with application in the formulation of biofunctional cookies.
Methods: They were determined total phenolics and antioxidant activity through the scavenging of the DPPH• radical, the estimation of the reducing power and the cytoprotective effect in human erythrocytes against damage by H2O2. They were identified the major phenolic compounds in the aqueous bioproduct of the biomass, whose interaction capacities with redox balance proteins were evaluated by in silico models. It was carried out the formulation of biofunctional cookies with flour from the studied mushroom.
Results: They were obtained phenolic compounds, with variable concentrations depending on the type of fermentation, extraction methods and growth stages of the fungus. The reducing power showed higher values in the bioproducts of the mushroom grown by Solid State Fermentation, while the uptake of DPPH• was higher in the mycelium bioproduct of submerged fermentation. The bioproducts evaluated showed cytoprotective effect. They were identified phenolic compounds, gallic acid, homogentisic acid, chlorogenic acid, caffeic acid and naringin. The in silico predictive study showed promising values in the interaction of phenols with redox balance proteins. They were made mushroom flour cookies with nutritional value and antioxidant capacity.
Conclusions: The results showed the antioxidant potential of P. ostreatus bioproducts, as a source of natural antioxidants for the food and medical-pharmaceutical industries.Downloads
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