Chemical features and antioxidant profile by Schizophyllum commune produced on different agroindustrial wastes and byproducts of biodiesel production

Vanessa Basso; Claudiane Schiavenin; Simone Mendonça; Félix Gonçalves de Siqueira; Mirian Salvador; Marli Camassola

doi:10.1016/j.foodchem.2020.127089

Chemical features and antioxidant profile by Schizophyllum commune produced on different agroindustrial wastes and byproducts of biodiesel production

Food Chem. 2020 Nov 1:329:127089. doi: 10.1016/j.foodchem.2020.127089. Epub 2020 May 18.

Authors

Vanessa Basso¹, Claudiane Schiavenin², Simone Mendonça³, Félix Gonçalves de Siqueira³, Mirian Salvador⁴, Marli Camassola⁵

Affiliations

¹ Universidade de Caxias do Sul Instituto de Biotecnologia, Laboratório de Enzimas e Biomassa, Rua Francisco Getúlio Vargas, 1130, CEP 95070-560 Caxias do Sul, Rio Grande do Sul, Brazil; Universidade de Caxias do Sul Instituto de Biotecnologia, Laboratório de Estresse Oxidativo e Antioxidantes, Rua Francisco Getúlio Vargas, 1130, CEP 95070 560 Caxias do Sul, Rio Grande do Sul, Brazil.
² Universidade de Caxias do Sul Instituto de Biotecnologia, Laboratório de Enzimas e Biomassa, Rua Francisco Getúlio Vargas, 1130, CEP 95070-560 Caxias do Sul, Rio Grande do Sul, Brazil.
³ Empresa Brasileira de Pesquisa Agropecuária Embrapa Agroenergia, Parque Estação Biológicas PqEB s/n, Asa Norte, CEP 70770 901 Brasília, Brazil.
⁴ Universidade de Caxias do Sul Instituto de Biotecnologia, Laboratório de Estresse Oxidativo e Antioxidantes, Rua Francisco Getúlio Vargas, 1130, CEP 95070 560 Caxias do Sul, Rio Grande do Sul, Brazil.
⁵ Universidade de Caxias do Sul Instituto de Biotecnologia, Laboratório de Enzimas e Biomassa, Rua Francisco Getúlio Vargas, 1130, CEP 95070-560 Caxias do Sul, Rio Grande do Sul, Brazil. Electronic address: mcamassola@gmail.com.

PMID: 32516705
DOI: 10.1016/j.foodchem.2020.127089

Abstract

Schizophyllum commune VE_07 was produced in different culture media containing pine sawdust (PS), grape residue (GR), cotton cake (CC) and jatropha seed cake (JC). The content of phenolics and antioxidant activity were determined for the substrates and mushrooms produced. The content of ß-glucans and the composition of S. commune were also evaluated. The medium formulated with 94% grape residue enabled the highest values of yield, biological efficiency, and productivity. Mushrooms grown in this condition showed the highest value (13.14%) of ß-glucans. The contents of proteins and dietary fibre were 16.59% and 59.61%, respectively. Mushrooms grown in cotton cake showed the highest phenolic content (291.51 ± 1.83 mg GAE/ 100 g mushroom) and antioxidant activity (58.15 ± 0.86 DPPH % scavenging). The results obtained indicate that substrate composition affected the production of S. commune and its chemical composition.

Keywords: Lignocellulosic byproducts; Medicinal mushroom; Mushroom production; Phenolic compounds; ß-glucans.

MeSH terms

Antioxidants / chemistry*
Biofuels*
Dietary Fiber
Glucans / metabolism
Phenols / metabolism
Schizophyllum / chemistry
Schizophyllum / metabolism*
Vitis / metabolism

Substances

Antioxidants
Biofuels
Dietary Fiber
Glucans
Phenols