Journal of Food Processing & Technology

Comparative study on the nutritional value, antioxidant and antimicrobial properties of Pleurotus sajor-caju (Oyster Mushroom) grown on three different substrates

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Savindhi Liyanage and S. S. Sheelvanthmath

Posters: J Food Process Technol

Abstract:

The present study was carried out to evaluate the nutritional values, antioxidant activity and antibacterial activity of edible mushroom, Pleurotus sajor-caju grown on three different substrates viz Paddy Straw, Wheat Straw and Banana Leaves. Samples of mushrooms from the three substrates were analyzed for their protein, carbohydrate and lipid contents. Ethanolic extracts of the mushroom samples were used to determine the antioxidant activity by FRAP, DPPH free radical scavenging activity, hydroxyl scavenging activity, superoxide radical scavenging activity along with the total phenolic and flavonoid contents. Changes in the total phenolic and flavonoid content could be explained by the biosorption capacity from substrate. The antimicrobial activity studies were based on the zone of inhibition formed around the well in well diffusion method. Mushroom extracts exhibited antibacterial activity against both gram-positive and gram-negative bacteria. Therefore, Pleurotus sajor-caju can be considered as a nutrient rich edible mushroom with effective antioxidant and antimicrobial properties which could be used daily as a functional food.