@article{article_298494, title={TOTAL PHENOLIC, FLAVONOID, TANNIN CONTENTS AND ANTIOXIDANT PROPERTIES OF PLEUROTUS OSTREATUS AND PLEUROTUS CITRINOPILEATUS CULTIVATED ON VARIOUS SAWDUST}, journal={Gıda}, volume={42}, pages={315–323}, year={2017}, author={Yıldız, Sibel and Yılmaz, Ayşenur and Can, Zehra and Kılıç, Ceyhun and Yıldız, Ümit Cafer}, keywords={Antioxidant, chestnut, Pleurotus, tannin content, total phenolic content}, abstract={<p class="MsoNormal" style="margin-bottom:.0001pt;text-align:justify;line-height:normal;"> <span lang="en-us" style="font-size:12pt;font-family:’Times New Roman’, serif;" xml:lang="en-us"> <span style="font-size:12px;">In
this study, the possibility of using of chestnut ( </span> <i> <span style="font-size:12px;">Castanea sativa) </span> </i> <span style="font-size:12px;"> sawdust in Oyster mushroom ( </span> <i> <span style="font-size:12px;">Pleurotus ostretatus </span> </i> <span style="font-size:12px;"> and </span> <i> <span style="font-size:12px;">Pleurotus
citrinopileatus </span> </i> <span style="font-size:12px;">) cultivation was investigated. Additionally; </span> <i> <span style="font-size:12px;">Pleurotus ostreatus </span> </i> <span style="font-size:12px;">cultivation on the
substrates which was mixed of chestnut with black poplar ( </span> <i> <span style="font-size:12px;">Populus nigra </span> </i> <span style="font-size:12px;">) and </span> <span style="font-size:12px;">oriental spruce </span> <span style="font-size:12px;">( </span> <i> <span style="font-size:12px;">Picea orientalis </span> </i> <span style="font-size:12px;">) was performed.
Bioactive properties of these mushroom and their growth mediums were also
examined. After a successful harvest, total phenolic, flavonoid, condensed tannin
contents and antioxidant properties of mushrooms’ methanolic extracts were
determined. Same analyses were also performed for mushrooms substrates. The
highest yield and biological efficiency was observed in </span> <i> <span style="font-size:12px;">P. ostreatus </span> </i> <span style="font-size:12px;"> cultivated on 100% </span> <i> <span style="font-size:12px;">Castanea
sativa </span> </i> <span style="font-size:12px;">substrate. The highest total phenolic content (2.529±0.010 mg GAE/g)
was found in </span> <i> <span style="font-size:12px;">P. citrinopileatus </span> </i> <span style="font-size:12px;">cultivated
on </span> <i> <span style="font-size:12px;"> C. sativa </span> </i> <span style="font-size:12px;"> sawdust and its
substrate medium. Total flavonoid could not determine any mushroom. The highest
total condensed tannin (3.691±0.011 CE mg/g) content was observed in </span> <i> <span style="font-size:12px;">P. ostreatus </span> </i> <span style="font-size:12px;">cultivated on </span> <i> <span style="font-size:12px;">C. sativa </span> </i> <span style="font-size:12px;"> sawdust and its substrate
medium; the highest ferric reducing antioxidant power (11.761±0.020 μmol FeSO </span> <sub> <span style="font-size:12px;">4 </span> </sub> <span style="font-size:12px;">.7H </span> <sub> <span style="font-size:12px;">2 </span> </sub> <span style="font-size:12px;">O/g)
was seen in </span> <i> <span style="font-size:12px;">P. ostreatus </span> </i> <span style="font-size:12px;"> mushroom
cultivated on 50% </span> <i> <span style="font-size:12px;">P. orientalis </span> </i> <span style="font-size:12px;"> + 50% </span> <i> <span style="font-size:12px;">C. sativa </span> </i> <span style="font-size:12px;"> and 100% </span> <i> <span style="font-size:12px;">C. sativa </span> </i> <span style="font-size:12px;"> substrate medium. The highest
free radical scavenging activity of DPPH was in </span> <i> <span style="font-size:12px;">P. citrinopileatus </span> </i> <span style="font-size:12px;"> and 100% </span> <i> <span style="font-size:12px;">C.
sativa </span> </i> <span style="font-size:12px;"> sawdust and 100% </span> <i> <span style="font-size:12px;">C. sativa </span> </i> <span style="font-size:12px;">
substrate medium. </span> </span> </p> <p> </p>}, number={3}, publisher={The Association of Food Technology}