Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts

The mushroom industry generates large amounts of stem co-product. This is generated after mushroom harvest; stems are attached to the growth substratum, and their only use has traditionally been as compost. In this study, we investigated extensively for the first time this co-product and the influen...

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Bibliographic Details
Published in:Antioxidants 2024-03, Vol.13 (3), p.349
Main Authors: Bermúdez-Gómez, Patricia, Fernández-López, Juana, Pérez-Clavijo, Margarita, Viuda-Martos, Manuel
Format: Article
Language:English
Subjects:
Agaricus bisporus
Amino acids
antioxidant capacity
Antioxidants
Dietary fiber
Food
Functional foods
Functional foods & nutraceuticals
Fungi
Glucans
Humidity
Hydrochloric acid
Linoleic acid
mushroom co-products
mushroom stem
Mushrooms
Phenolic compounds
Pleurotus ostreatus
Potassium
Proteins
Sample size
Sorbitol
Umami
Unsaturated fatty acids
Vegetable industry
β-Glucan
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Summary:The mushroom industry generates large amounts of stem co-product. This is generated after mushroom harvest; stems are attached to the growth substratum, and their only use has traditionally been as compost. In this study, we investigated extensively for the first time this co-product and the influence of sample size (L->0.510 mm; LI-0.510-0.315 mm; SI-0.315-0.180 mm; S-
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox13030349