01898naa a2200313 a 450000100080000000500110000800800410001902200140006002400560007410000140013024501780014426000090032252009360033165000170126765000140128465000190129865000140131765000230133165000260135465000130138065000230139365000240141670000190144070000170145970000230147670000170149970000180151677300500153421237092020-07-09       2020    bl uuuu     u00u1 u    #d  a0308-81467 ahttps://doi.org/10.1016/j.foodchem.2020.1270892DOI1 aBASSO, V.  aChemical features and antioxidant profile by Schizophyllum commune produced on different agroindustrial wastes and byproducts of biodiesel production.h[electronic resource]  c2020  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.  aBeta-glucans  aBiodiesel  aLignocellulose  aMushrooms  aPhenolic compounds  aSchizophyllum commune  aCogumelo  aComposto Fenólico  aControle Biológico1 aSCHIAVENIN, C.1 aMENDONCA, S.1 aSIQUEIRA, F. G. de1 aSALVADOR, M.1 aCAMASSOLA, M.  tFood Chemistrygv. 329, n. 127089, Nov. 2020.