Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value

Sami Abou Fayssal; Mohammed A Alsanad; Zeina El Sebaaly; Ahmed I H Ismail; Youssef N Sassine

doi:10.1155/2020/3950357

Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value

Scientifica (Cairo). 2020 Jul 14:2020:3950357. doi: 10.1155/2020/3950357. eCollection 2020.

Authors

Sami Abou Fayssal^{1

2}, Mohammed A Alsanad³, Zeina El Sebaaly², Ahmed I H Ismail^{4

5}, Youssef N Sassine^{2

6}

Affiliations

¹ University of Forestry, 10 Kliment Ohridski Blvd, BG1797 Sofia, Bulgaria.
² Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut, Lebanon.
³ Department of Environment and Agricultural Natural Resources, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 400, Al Ahsa 31982, Saudi Arabia.
⁴ Agribusiness and Consumer Sciences Department, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Al-Hofuf, Saudi Arabia.
⁵ Rural Community and Agric. Extension Department, College of Agriculture, Ain Shams University, Cairo, Egypt.
⁶ Department of Agricultural Biotechnology, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al Ahsa 31982, Saudi Arabia.

Abstract

In several Mediterranean countries, olive pruning residues (OLPRs) are abandoned or burned leading to several environmental problems. Valorization of these agrowastes could be a challenge for the primary decomposer Pleurotus ostreatus, turning them into edible biomass. The OLPR was used alone (OLPR), or in mixtures with wheat straw (WS : OLPR 1 : 3 v/v and WS : OLPR 3 : 1 v/v). Mycelial colonization was hastened by 3.7 days in WS : OLPR 1 : 3 (v/v). Yields were comparable to control (WS) in WS : OLPR 3 : 1 (v/v). Organic matter loss decreased with increasing proportions of OLPR in substrates. The nutritional value of mushrooms was improved by lower fat and sodium contents, in WS : OLPR 1 : 3 (v/v) and WS : OLPR 3 : 1 (v/v), and higher total protein, crude fiber, iron, and total carbohydrates contents in WS : OLPR 3 : 1 (v/v), compared with those of control. Polyunsaturated fatty acids, mainly linoleic acid, were the most abundant in mushrooms. Monounsaturated fatty acids increased in mushrooms of the substrates containing OLPR. A good predictive model of partial least square regression analysis showed different relationships of mushroom palmitic, oleic, linolenic, palmitoleic, and stearic acids with substrate composition. Findings suggested the use of OLPR as a supplement to commercial wheat straw and as a tool to reduce the negative impacts of their hazardous disposal on the environment.