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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

2018Journal article Open access
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dc.contributor.authorFreitas, Ana C.
dc.contributor.authorAntunes, Mariana B.
dc.contributor.authorRodrigues, Dina
dc.contributor.authorSousa, Sérgio
dc.contributor.authorAmorim, Manuela
dc.contributor.authorBarroso, Maria de Fátima
dc.contributor.authorCarvalho, Ana
dc.contributor.authorFerrador, Sandra M.
dc.contributor.authorGomes, Ana M.
dc.date.accessioned2019-09-16T09:59:36Z
dc.date.available2019-09-16T09:59:36Z
dc.date.issued2018
dc.description.abstractIncorporating 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)pt_PT
dc.description.sponsorshipFundação para a Ciência e a Tecnologia. Grant Numbers: IF/00588/2015, UID/Multi/50016/2013pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1111/ijfs.13778
dc.identifier.urihttp://hdl.handle.net/10400.22/14606
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttps://onlinelibrary.wiley.com/doi/full/10.1111/ijfs.13778pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectAntioxidant and prebioticpt_PT
dc.subjectCaffeinept_PT
dc.subjectExtractionpt_PT
dc.subjectMushroomspt_PT
dc.subjectPleurotusspp.pt_PT
dc.subjectSpent coffee groundspt_PT
dc.subjectYieldpt_PT
dc.titleUse of coffee by-products for the cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo-stramineus and its impact on biological properties of extracts thereofpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage1924pt_PT
oaire.citation.issue8pt_PT
oaire.citation.startPage1914pt_PT
oaire.citation.titleInternational Journal of Food Science and Technologypt_PT
oaire.citation.volume53pt_PT
oaire.fundingStream5876
person.familyNamede Sá Barroso
person.familyNameCarvalho
person.givenNameMaria de Fátima
person.givenNameAna
person.identifierK-5479-2013
person.identifier.ciencia-idAF16-22E5-5EBD
person.identifier.ciencia-id6F1E-301F-71BA
person.identifier.orcid0000-0001-9011-5992
person.identifier.orcid0000-0001-5967-4200
person.identifier.ridK-5479-2013
person.identifier.scopus-author-id25631648000
person.identifier.scopus-author-id36855267200
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication3d701c85-4580-4614-be6d-5a1abc8cf729
relation.isAuthorOfPublicationd62e766d-4299-42c7-a052-12bfe42c2664
relation.isAuthorOfPublication.latestForDiscovery3d701c85-4580-4614-be6d-5a1abc8cf729
relation.isProjectOfPublication6fa4f421-fc42-4be6-8a49-5b2ff069f32e
relation.isProjectOfPublication.latestForDiscovery6fa4f421-fc42-4be6-8a49-5b2ff069f32e

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