The effect of light conditions on the content of selected active ingredients in anatomical parts of the oyster mushroom (Pleurotus ostreatus L.)

This study aimed to evaluate the effect of cultivation conditions in the context of light on the retention of selected vitamins, minerals and polyphenols in the stem and cap of the oyster mushroom (Pleurotus ostreatus L.). Additionally, the effect of the retention of bioactive components on the antioxidant activity of mushroom extracts was evaluated, taking into account the morphological part. Oyster mushrooms grown in the light of 200 lux had higher riboflavin content compared to mushrooms exposed to the light of lower intensity. The thiamine content of the mushrooms dropped with decreasing light intensity during cultivation. The content of biologically active compounds was found to be equal in the stem and the cap. In the case of riboflavin, it was shown that its contents in cap fractions, irrespective of the cultivation method, was statistically significantly higher than in stems. The mineral composition of caps and stems differed from each other. No differences in Zn and Cu content between the morphological parts of the mushroom studied were found. However, it was shown that the stems, regardless of the type of light, contained less iron, magnesium and sodium. Thus, it was observed that limited light exposure caused an increase in the content of total polyphenolic compounds, which did not correlate with antioxidant activity. There was no effect of the light on the antioxidant activity of mushrooms. It was also shown that stem extracts had higher antioxidant activity compared to the extracts obtained from the caps. This findings point to the possibility and potentail of use both fraction of mushrooms in the new food products development.

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Effect of Microwave-Convective Drying on Antioxidant Activity and Color of Oyster Mushroom (Pleurotus ostreatus)

10.13031/aim.20131619707 ◽

2013 ◽

Author(s):

Mrittika Bhattacharya ◽

Prem Prakash Srivastav ◽

Hari Niwas Mishra

Keyword(s):

Antioxidant Activity ◽

Pleurotus Ostreatus ◽

Oyster Mushroom ◽

Convective Drying

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Antioxidant activity of the oyster mushroom, Pleurotus ostreatus, on CCl4-induced liver injury in rats

Food and Chemical Toxicology ◽

10.1016/j.fct.2006.06.025 ◽

2006 ◽

Vol 44 (12) ◽

pp. 1989-1996 ◽

Cited By ~ 110

Author(s):

T. Jayakumar ◽

E. Ramesh ◽

P. Geraldine

Keyword(s):

Antioxidant Activity ◽

Liver Injury ◽

Pleurotus Ostreatus ◽

Oyster Mushroom

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Antioxidant Capacity and Total Phenolic and Flavonoid Contents of Methanolic Extracts of Urtica dioica L. by Different Extraction Techniques

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i2330319 ◽

2020 ◽

pp. 207-214

Author(s):

Sabina Begić ◽

Emir Horozić ◽

Hurija Alibašić ◽

Edita Bjelić ◽

Salih Seferović ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Soxhlet Extraction ◽

Biologically Active ◽

Total Phenolic ◽

Bioactive Components ◽

Extraction Techniques ◽

Active Components ◽

Methanolic Extracts ◽

High Antioxidant Activity

In this study, the efficacy of different extraction techniques (maceration, ultrasound-assisted and Soxhlet extraction) on the content of biologically active components in extracts from fresh and dried nettle leaves, and their antioxidant activity were analyzed. Methanol was used as the solvent. Total phenolic content and antioxidant capacity were determined by Folin-Ciocalteu, DPPH and FRAP methods, respectively. High content of total phenolic compounds and high antioxidant activity were recorded in extracts of dried nettle. Extracts obtained from fresh nettle samples showed significantly lower content of analyzed bioactive components and lower antioxidant activity. In the case of all extracts, Soxhlet extraction proved to be the most efficient, and maceration the least efficient extraction technique for isolation of bioactive components from nettle leaves.

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Determination of Optimal Extraction Time and Temperature by Response Surface Methodology to Obtain High-Level Antioxidant Activity in Culinary-Medicinal Oyster Mushroom, Pleurotus ostreatus (Jacq.:Fr.) P. Kumm. (Higher Basidiomycetes)

International Journal of Medicinal Mushrooms ◽

10.1615/intjmedmushr.v14.i6.70 ◽

2012 ◽

Vol 14 (6) ◽

pp. 593-602 ◽

Cited By ~ 1

Author(s):

Sze Mun Lim ◽

Hip Seng Yim

Keyword(s):

Antioxidant Activity ◽

Response Surface Methodology ◽

Response Surface ◽

Pleurotus Ostreatus ◽

Extraction Time ◽

Oyster Mushroom ◽

High Level

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The influence of lighting on the seeds germination of chinese cabbage and broccoli and antioxidant activity of microgreens in the closed system of the synergotron ISR 1.01

VEGETABLE CROPS OF RUSSIA ◽

10.18619/2072-9146-2019-6-146-150 ◽

2019 ◽

pp. 146-150

Author(s):

V. N. Zelenkov ◽

V. V. Latushkin ◽

M. I. Ivanova ◽

A. A. Lapin ◽

O. A. Razin ◽

...

Keyword(s):

Antioxidant Activity ◽

Growth Factors ◽

Seed Germination ◽

Plant Growth ◽

Brassica Rapa ◽

Chinese Cabbage ◽

Closed System ◽

Light Exposure ◽

Seeds Germination ◽

Effect Of Light

Relevance. Growing plants in artificial conditions (closed agroecosystems) requires precise regulation of plant growth factors, starting from the first stages of ontogenesis. One of the parameters is the presence or absence of light in the period of seed germination. For most types of cabbage the standard method is germination in the dark, but for freshly harvested seeds (at rest) light exposure is necessary. According to the literature, the mechanisms of the effect of light on seed germination are complex and ambiguous, so the issue needs detailed research.Methods. Therefore, the purpose of this work was to study the germination of seeds of broccoli (Brassica oleracea var. italica Plenck) and Chinese cabbage (Brassica rapa var. chinensis), taking into account the light factor and the simultaneous analysis of antioxidant activity as a marker of changes in metabolic processes.Results. The experiment has revealed a significant increase in the antioxidant activity of the microgreens during germination in the dark compared to germination in the light (in broccoli by 5.5 times, in Chinese cabbage by 4.8 times). Later on, after the seedlings are moved to the light, the differences between the light and dark versions practically disappear. After germination in the light, the antioxidant activity of microgreens in comparison with the original (dry seeds) decreased by 3-3.5 times, while in the dark – on the contrary, increased by 1.5-1.6 times. The final results of germination (germination energy and seed germination) practically do not differ in the versions. In the case of dark germination, the height of microgreens is greater (due to etiolation and stretching in the absence of light), however, later on, the differences in the versions are smoothed out. The biomass of microgreens in the version of light germination on the 4th day after sowing seeds in broccoli is by 9.1% higher, in Chinese cabbage – by 10.5%. In case of Chinese cabbage, differences remained until the end of the experiment (on the 18th day from sowing seeds), in case of broccoli they were smoothed out. Comparison of two kinds of cabbage has showen that broccoli in the closed system of the synergotron forms a much higher aboveground biomass than Chinese cabbage (on the 4th day after sowing – by 37%, on the 18th day – by 75.4% in the dark version).

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