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Registro Completo |
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Biblioteca(s): |
Embrapa Agroenergia. |
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Data corrente: |
07/07/2020 |
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Data da última atualização: |
09/07/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BASSO, V.; SCHIAVENIN, C.; MENDONCA, S.; SIQUEIRA, F. G. de; SALVADOR, M.; CAMASSOLA, M. |
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Afiliação: |
Vanessa Basso, Universidade de Caxias do Sul; Claudiane Schiavenin, Universidade de Caxias do Sul; SIMONE MENDONCA, CNPAE; FELIX GONCALVES DE SIQUEIRA, CNPAE; Mirian Salvador, Universidade de Caxias do Sul; Marli Camassola, Universidade de Caxias do Sul. |
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Título: |
Chemical features and antioxidant profile by Schizophyllum commune produced on different agroindustrial wastes and byproducts of biodiesel production. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food Chemistry, v. 329, n. 127089, Nov. 2020. |
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ISSN: |
0308-8146 |
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DOI: |
https://doi.org/10.1016/j.foodchem.2020.127089 |
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Idioma: |
Inglês |
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Conteúdo: |
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. |
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Thesagro: |
Cogumelo; Composto Fenólico; Controle Biológico. |
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Thesaurus Nal: |
Beta-glucans; Biodiesel; Lignocellulose; Mushrooms; Phenolic compounds; Schizophyllum commune. |
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Categoria do assunto: |
-- |
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Marc: |
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022 $a0308-8146
024 7 $ahttps://doi.org/10.1016/j.foodchem.2020.127089$2DOI
100 1 $aBASSO, V.
245 $aChemical features and antioxidant profile by Schizophyllum commune produced on different agroindustrial wastes and byproducts of biodiesel production.$h[electronic resource]
260 $c2020
520 $aSchizophyllum 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.
650 $aBeta-glucans
650 $aBiodiesel
650 $aLignocellulose
650 $aMushrooms
650 $aPhenolic compounds
650 $aSchizophyllum commune
650 $aCogumelo
650 $aComposto Fenólico
650 $aControle Biológico
700 1 $aSCHIAVENIN, C.
700 1 $aMENDONCA, S.
700 1 $aSIQUEIRA, F. G. de
700 1 $aSALVADOR, M.
700 1 $aCAMASSOLA, M.
773 $tFood Chemistry$gv. 329, n. 127089, Nov. 2020.
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Registro original: |
Embrapa Agroenergia (CNPAE) |
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