Author(s):
Sabino Ferrari, Anna Beatriz ; Azevedo de Oliveira, George ; Mannochio Russo, Helena [UNESP] ; de Carvalho Bertozo, Luiza [UNESP] ; da Silva Bolzani, Vanderlan [UNESP] ; Cunha Zied, Diego [UNESP] ; Farias Ximenes, Valdecir [UNESP] ; Zeraik, Maria Luiza
Date: 2020
Persistent ID: http://hdl.handle.net/11449/200705
Origin: Oasisbr
Subject(s): Agaricus subrufescens; functional food; HPLC-MS; mass spectrometry; MS; Pleurotus ostreatus; supplementation; Agaricus subrufescens; Agaricus subrufescens; functional food; functional food; HPLC-MS; HPLC-MS; mass spectrometry; mass spectrometry; MS; MS; Pleurotus ostreatus; Pleurotus ostreatus; supplementation; supplementation
Description
Made available in DSpace on 2020-12-12T02:13:52Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01
In this study, the chemical composition, total phenolic content and antioxidant activity (DPPH, ORAC and FRAP assays) of A. subrufescens and P. ostreatus, cultivated with handmade and commercials supplements, were compared. Additionally, the compounds ergosterol, saccharopine, and hexitol were identified in A. subrufescens by HPLC-MS/MS. The antioxidant compound p-coumaric acid and dihexoses was found in both mushroom species. A. subrufescens presented higher total phenolic content (73.8 ± 0.6 mg GAE 100 g−1) and antioxidant activity than P. ostreatus (16.6 ± 0.5 mg GAE 100 g−1). The handmade supplement based on the waste of noble grains presented statistically similar phenolic content to the mushrooms cultivated with commercial ones Spawn Mate II SE (86.1 ± 1.4 and 92.9 ± 0.3 mg GAE 100 g−1, respectively). Therefore, the results support the use of handmade supplements based on agro-wastes as a viable alternative to the use of high-cost commercial ones.
Laboratory of Phytochemistry and Biomolecules (LabFitoBio) Department of Chemistry State University of Londrina (UEL), Rodovia Celso Garcia Cid | Pr 445 Km 380
NuBBE Department of Organic Chemistry Institute of Chemistry São Paulo State University (UNESP), Av. Prof. Francisco Degni, 55
Faculty of Agrarian and Technological Sciences São Paulo State University (UNESP), Rod. Cmte João Ribeiro de Barros, km 651
Departament of Chemistry Faculty of Sciences São Paulo State University (UNESP), Av Eng° Luiz Edmundo Carrijo Coube, S/N
NuBBE Department of Organic Chemistry Institute of Chemistry São Paulo State University (UNESP), Av. Prof. Francisco Degni, 55
Faculty of Agrarian and Technological Sciences São Paulo State University (UNESP), Rod. Cmte João Ribeiro de Barros, km 651
Departament of Chemistry Faculty of Sciences São Paulo State University (UNESP), Av Eng° Luiz Edmundo Carrijo Coube, S/N
