Researches on Pleurotus ostreatus mushroom’s quality cultivated on coffee grounds

Sorina Ropciuc, Ana Leahu, Mircea Oroian, Cristina Damian

Abstract


The objectives of this work were to evaluate the possibility of using coffee grounds for cultivating Pleurotus ostreatus mushrooms and determine the nutritional composition of Pleurotus ostreatus mushrooms produced on coffee grounds substrate.

The results revealed a good fruiting of the fungus on coffee grounds and the biological effectiveness (weight of fresh mushroom) reached about 97% after 30 days.

We determined the total protein content in vitamin C, the total polyphenols and the activity of Polyphenol oxidases (PPOs) enzyme on 32 samples of fresh Pleurotus ostreatus mushroom (top and bottom) and subjected to heat treatments (blanching, boiling and freezing). The protein content was ranged between the values of 16.9 and 25.1g/ 100g and the Vitamin C content within the range of values presented 64.32-564.95 mg/100g. The polyphenol content results varied significantly in the analyzed samples varying between 1.887 – 7.667 mg GAE / 100 g vegetable product.

The determination of the polyphenol oxidase enzyme responsible for enzymatically blackening of the fungus presented values in the range 0.274- 0.610mg / 100g.


Keywords


coffee ground, biological efficiency, nutritional composition

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LUCRARI STIINTIFICE ZOOTEHNIE SI BIOTEHNOLOGII (SCIENTIFIC PAPERS ANIMAL SCIENCE AND BIOTECHNOLOGIES)

ISSN print 1841 - 9364
ISSN online 2344 - 4576
ISSN-L  1841 - 9364
(former ISSN 1221-5287, E-ISSN 1841-9364)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Semiannual
PUBLICATION LANGUAGE: English
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Banat´s University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara
Bioengineering Faculty of Animal Resources
300645, Timişoara, Calea Aradului 119, Romania

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