Use of coffee by-products for the cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo-stramineus and its impact on biological properties of extracts thereof

Freitas, Ana C.; Antunes, Mariana B.; Rodrigues, Dina; Sousa, Sérgio; Amorim, Manuela; Barroso, Maria de Fátima; Carvalho, Ana; Ferrador, Sandra M.; Gomes, Ana M.

http://hdl.handle.net/10400.22/14606

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Autores

Barroso, Maria de Fátima

Carvalho, Ana

Ferrador, Sandra M.

Gomes, Ana M.

Resumo(s)

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)