Production of Oyster Mushroom (Pleurotus ostreatus) in Peach Palm By-Products: Effects on Composition and Maximization of Antioxidants Extraction

Abstract

Abstract The aims of this study were to investigate the use of the peach palm by-products - PPBs (shell and sheaths) as substrate to Pleurotus ostreatus cultivation, evaluate its composition, and the antioxidant properties. The cultivation conditions were defined varying the C:N ratio and moisture content, using as substrate PPBs, and for comparison, a control medium of sawdust was used. P. ostreatus produced in these substrates and a commercial sample were evaluated as composition and antioxidant properties; in these last analyzes it was previous defined how to extract the highest content of phenolic compounds (TPC). The highest yield of P. ostreatus (24.47% wet basis, w.b.) was obtained using the PPB with C:N of 69.14 and moisture of 86.2% (w w-1); yield higher than that found in the control medium (17.15% w.b.). The protein content of commercial mushroom (28 g 100 g-1, dry basis - d.b.) was higher than the cultivated samples (16 g 100 g-1, d.b). In the mushroom samples the contents of ashes, lipids and dietary fibers ranged between 6.09 and 6.92 g 100g-1, d.b, 1.22 to 1.72 g 100g-1, d.b and 39.46 and 43.24 g 100g-1, d.b, respectively. The best condition for TPC extraction was: 38.8 min, using 29.4% (v v-1) of ethanol. P. ostreatus cultivated in PPBs showed the highest contents of TPC, phenolic acids (gallic, vanillic, trans-cinnamic, ferulic and coumaric), and antioxidant activity. Therefore, PPB is a low-cost alternative to mushrooms cultivation with high nutritional value, avoiding environmental problems of its incorrect disposal.

Keywords

• Black shimeji
• Bactris gasipaes
• Nutritional value
• Bioactive compounds