Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties

Abstract

The objective of this study was to develop a single quality index of chemical characteristics of Pleurotus ostreatus extracts on 7th and 14th day of its shelf life, derived from the mushroom fruiting bodies. P. ostreatus was cultivated on four substrates containing different ratio of wine industry waste-grape pomace (P) and wheat straw (S): 100P, 80P20S, 50P50S, 20P80S. Four quality parameters of P. ostreatus mushroom extracts, i.e. antioxidative parameters: ABTS+ and DPPH• free radical scavenging capability, total phenolic compounds (TPC) and total polysaccharides (TPS) were used to define the final extract quality index. Analysis indicated 100P and 80P20S as the samples cultivated on the substrate with higher percent of grape pomace, as the best quality at the 7th day of its shelf life. On the other hand, final quality score indicated 50P50S and 20P80S, cultivated on a substrate with a lower percent of grape pomace, as the best quality samples at the 14th day of its shelf life. According to the results, samples cultivated on a higher pomace content substrate are of better quality in a shorter storage time period.

Keywords

• pleurotus ostreatus
• food waste
• quality index
• grape pomace
• mushroom