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Advisor(s)
Abstract(s)
Incorporating spent coffee grounds (SCGs), a by-product from coffee brewing, in growth substrate of beneficial edible mushrooms is an approach that has to be further studied due to its potential positive outcomes: environmental impact mitigation, production costs reduction and beneficial impact on consumer
health. Hence, cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo-stramineus was tested using SCG which enabled maximum production yield of P. citrinopileatus which was of 25.1% (w/w). Variable antidiabetic potential was observed between aqueous and enzymatic extracts (3.8%–29% inhibition)
regardless species and substrates, whereas aqueous extract of P. citrinopileatus grown in substrate without SCG stood out presenting the highest antioxidant activity and inhibition activity of angiotensin I-converting enzyme (IC50 = 123 lg mL
1). Ethanolic and aqueous extracts of both Pleurotus species grown in the
presence or absence of SGC proved to be an interesting prebiotic source for growth of Bifidobacterium animalis Bo in comparison with fructooligosaccharides (FOS).
Description
Keywords
Antioxidant and prebiotic Caffeine Extraction Mushrooms Pleurotus spp. Spent coffee grounds Yield
Pedagogical Context
Citation
Freitas, A.C., Antunes, M.B., Rodrigues, D., Sousa, S., Amorim, M., Barroso, M.F., … Gomes, A.M.(2018). Use of coffee by-products for the cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo-stramineus and its impact on biological properties of extracts thereof. International Journal of Food Science and Technology, 53(8), 1914-1924
Publisher
John Wiley & Sons