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Use of coffee by-products for the cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo-stramineus and its impact on biological properties of extracts thereof
Publication . Freitas, Ana C.; Antunes, Mariana B.; Rodrigues, Dina; Sousa, Sérgio; Amorim, Manuela; Barroso, Maria de Fátima; Carvalho, Ana; Ferrador, Sandra M.; Gomes, Ana M.
Incorporating spent coffee grounds (SCGs), a by-product from coffee brewing, in growth substrate of ben-eficial edible mushrooms is an approach that has to be further studied due to its potential positive out-comes: environmental impact mitigation, production costs reduction and beneficial impact on consumerhealth. Hence, cultivation ofPleurotus citrinopileatusandPleurotus salmoneo-stramineuswas tested usingSCG which enabled maximum production yield ofP. citrinopileatuswhich was of 25.1% (w/w). Variableantidiabetic potential was observed between aqueous and enzymatic extracts (3.8%–29% inhibition)regardless species and substrates, whereas aqueous extract ofP. citrinopileatusgrown in substrate withoutSCG stood out presenting the highest antioxidant activity and inhibition activity of angiotensin I-convert-ing enzyme (IC50=123lgmL 1). Ethanolic and aqueous extracts of bothPleurotusspecies grown in thepresence or absence of SGC proved to be an interesting prebiotic source for growth ofBifidobacteriumanimalisBo in comparison with fructooligosaccharides (FOS)
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Fundação para a Ciência e a Tecnologia
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5876
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UID/Multi/50016/2013