Influence of different substrates on fruiting bodies yield and antioxidant properties of oyster mushroom

Authors

  • Senad Murtic Department of Plant Physiology, Faculty of Agriculture and Food Sciences University of Sarajevo
  • Anita Udovicic University of Sarajevo
  • Mirza Valjevac University of Sarajevo
  • Melina Heco University of Sarajevo
  • Dzeneta Fazlic University of Sarajevo
  • Cerima Zahirovic Sinanovic University of Sarajevo
  • Lutvija Karic University of Sarajevo
  • Anita Udovičić

DOI:

https://doi.org/10.14720/aas.2024.120.4.18542

Keywords:

coffee grounds, sawdust, straw, wheat bran, total phenolic and flavonoid contents

Abstract

The present study was designed to evealuate the influence of different substrates on the yield and antioxidant properties of oyster mushroom (Pleurotus ostrestus) cultivated in 'bag-logs'. The substrates used in this study were: (1) maize straw, (2) beech sawdust mixed with wheat bran, and (3 and 4) maize straw mixed with spent coffee grounds mixed in a different ratio. Total phenolics, total flavonoids and total antioxidant acitivity of oyster mushroom were determined by the Folin-Ciocalteu method, Aluminium chloride method and Ferric Reducing Antioxidant Power Assay, respectively. The highest fruiting bodies yield of oyster mushroom was obtained from substrate 4 (maize straw mixed with spent coffee grounds in a ratio of 50:50), while the least was from substrate 1 (maize straw). Total phenolic contents ranged from 3.80 mg in oyster mushroom grown on substrate 4 (maize straw mixed with spent coffee grounds in a ratio of 50:50) to 4.85 mg of gallic acid equivalents g-1 dry mass in oyster mushroom form substrate 2 (beech sawdust mixed with wheat bran). Total flavonoid contents were very low in all analysed mushroom extracts. There was no significant difference between total antioxidant activities of oyster mushroom grown on different substrates. 

Author Biographies

  • Senad Murtic, Department of Plant Physiology, Faculty of Agriculture and Food Sciences University of Sarajevo
    Department of Plant Physiology
  • Anita Udovicic, University of Sarajevo

    Department of Vegetable crops, Faculty of Agriculture and Food Sciences University of Sarajevo

  • Mirza Valjevac, University of Sarajevo

    Department of Vegetable Crops, Faculty of Agriculture and Food Sciences University of Sarajevo

  • Melina Heco, University of Sarajevo

    Department of Vegetable Crops, Faculty of Agriculture and Food Sciences University of Sarajevo

  • Dzeneta Fazlic, University of Sarajevo

    Department of Food Technology, Faculty of Agriculture and Food Sciences University of Sarajevo

  • Cerima Zahirovic Sinanovic, University of Sarajevo

    Department of Vegetable Crops, Faculty of Agriculture and Food Sciences University of Sarajevo 

  • Lutvija Karic, University of Sarajevo

    Department of Vegetable Crops, Faculty of Agriculture and Food Sciences University of Sarajevo

  • Anita Udovičić

    Department of Vegetable Crops, Faculty of Agriculture and Food Sciences University of Sarajevo

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Published

13. 12. 2024

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Section

Original Scientific Article

How to Cite

Murtic, S., Udovicic, A. ., Valjevac, M., Heco, M., Fazlic, D., Zahirovic Sinanovic, C., Karic, L., & Udovičić , A. . (2024). Influence of different substrates on fruiting bodies yield and antioxidant properties of oyster mushroom. Acta Agriculturae Slovenica, 120(4), 1−7. https://doi.org/10.14720/aas.2024.120.4.18542

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