Food Chemistry 169 (2015) 396–400

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Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem

Nutritional characterisation of Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.

produced using paper scraps as substrate
Ângela Fernandes a,b, Lillian Barros a, Anabela Martins a, Paulo Herbert c, Isabel C.F.R. Ferreira a,⇑
a
Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal
b
REQUIMTE/Depto. de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira n.° 228, 4050-313 Porto, Portugal
c
Lidergraf – Artes Gráficas, S.A., Travessa N 1 do Galhano 15, 4480-089 Vila do Conde, Portugal

a r t i c l e i n f o a b s t r a c t

Article history: Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. is the third most produced edible mushroom worldwide, due to
Received 1 July 2014 its ability to colonise and degrade a large variety of lignocellulosic substrates. Therefore, the objective of
Received in revised form 5 August 2014 this work was to evaluate the chemical composition of fruiting bodies of P. ostreatus grown on blank and
Accepted 7 August 2014
printed paper substrates, in comparison with samples grown on oat straw (control). The nutritional prop-
Available online 17 August 2014
erties of the control sample were similar to values reported in the literature, while the chemical compo-
sition of the samples obtained using paper scraps, either blank or printed, was highly satisfactory. The
Keywords:
results obtained validated the nutritional characteristics of the samples, highlighting a profitable means
Mushrooms production
Pleurotus ostreatus
to recycle paper.
Blank and printed paper Ó 2014 Elsevier Ltd. All rights reserved.
Oat straw
Chemical/nutritional composition

1. Introduction In general, the production of mushrooms may be divided into

several stages: composting and filling, sterilisation, inoculation,
Research about the production of edible mushrooms has been incubation, fruiting and harvest (Loss, 2009). Contrary to other
focused on the development of technologies able to reduce produc- mushrooms (e.g., Agaricus bisporus (J.E.Lange) Emil J. Imbach and
tion costs, leading to lower prices for the consumer, and thus stim- Lentinula edodes (Berk.) Pegler), Pleurotus genus does not require
ulating mushrooms consumption (Cardoso, Demenjour, & Paz, a composting substrate (Fan, Soccol, & Pandey, 2000), due to the
2013). presence of a powerful enzyme complex (with cellulases, hemic-
The mushrooms of the genus Pleurotus occupy the third position elulases, ligninases, peroxidases, laccases, proteases, among other
in the production of edible mushrooms, behind the species of the enzymes) (Rajarathnam, Shashireka, & Bano, 1992). Pleurotus spp.
genus Agaricus and Lentinula (Cardoso et al., 2013). Pleurotus spp. only require crushed materials in order to acquire the desired tex-
are found in tropical and subtropical rainforests around the world, ture for a good mycelial colonisation.
and can be artificially cultivated (Bonatti, 2004) due to their ability The production of Pleurotus spp. has been tested using different
to colonise and degrade a wide variety of substrates containing cel- substrates, e.g., cotton waste textile (Chang, Lau, & Cho, 1981), rice
lulose, hemicellulose and lignin, using them in their own develop- straw (Mehta, Gupta, & Kaushal, 1990) by-products of corn produc-
ment (Pokhrel, Kalyan, Budathoki, & Yadav, 2013). Furthermore, tion (Loss, 2009), husk of coffee (Dias, Koshikumo, Schwan, & Silva,
these species have a quick mycelium growth and fruiting and a 2003), wheat straw (Ramos et al., 2011) and sugarcane (Cardoso
low cost of culture, being slightly affected by diseases, and requir- et al., 2013). The adaptation of this genus to new wastes represents
ing minimal monitoring of the cultivation environment due to an one of the main methods for bioconversion of agro-industrial
easy adaptation and maintenance (Bonatti, 2004; Pokhrel et al., waste into edible products with high nutritional value (Cohen,
2013; Ramos, Sapata, Ferreira, Andrada, & Candeias, 2011). There- Persky, & Hadar, 2002; Mandeel, Al-Laith, & Mohamed, 2005).
fore, and also due to nutritional and functional characteristics, The recycling of different materials is one of the most important
Pleurotus spp. are considered increasingly popular from a commer- contributions of fungi in nature (Sanchez, Ysunza, Beltran-Gracia, &
cial point of view. Esqueda, 2002). Therefore, the objective of this study was to pro-
duce P. ostreatus using paper scraps, either blank or printed, and
⇑ Corresponding author. Tel.: +351 273303219; fax: +351 273325405. validate its nutritional and chemical composition, by comparison
E-mail address: [email protected] (I.C.F.R. Ferreira). with a common substrate (oat straw).

http://dx.doi.org/10.1016/j.foodchem.2014.08.027
0308-8146/Ó 2014 Elsevier Ltd. All rights reserved.
 Â. Fernandes et al. / Food Chemistry 169 (2015) 396–400 397

2. Material and methods analysed using Clarity 2.4 Software (DataApex, Prague, Czech
Republic). The chromatographic separation was achieved with a
2.1. Standards and reagents Eurospher 100-5 NH2 column (4.6  250 mm, 5 mm, Knauer) oper-
ating at 30 °C (7971 R Grace oven). The mobile phase was acetoni-
Acetonitrile 99.9%, n-hexane 95% and ethyl acetate 99.8% were trile/deionised water, 70:30 (v/v), at a flow rate of 1 mL/min. The
of HPLC grade from Lab-Scan (Lisbon, Portugal). The fatty acids compounds were identified by chromatographic comparisons with
methyl ester (FAME) reference standard mixture 37 (standard authentic standards. Quantification was performed using the inter-
47885-U) was purchased from Sigma (St. Louis, MO), as were other nal standard method and sugar contents were further expressed in
individual fatty acid isomers, tocopherol, organic acid and sugar g per 100 g of dry weight (dw).
standards. Racemic tocol, 50 mg/mL, was purchased from Matreya
(Pleasant Gap, PA). All other chemicals and solvents were of analyt- 2.3.3. Fatty acids
ical grade and purchased from common sources. Water was treated Fatty acids were determined by gas chromatography with flame
in a Milli-Q water purification system (TGI Pure Water Systems, ionisation detection (GC-FID), after the extraction and derivatiza-
Greenville, SC). tion procedures previously described (Barreira et al., 2012; Reis
et al., 2011). The analysis was carried out with a DANI model
2.2. Samples 1000 GC instrument (DANI Instruments SpA., Cologno Monzese,
Italy) equipped with a split/splitless injector, a FID at 260 °C and
The mycelium of the fungus (Pleurotus ostreatus) was a com- a Macherey–Nagel (Duren, Germany) column (50% cyanopropyl-
methyl-50% phenylmethylpolysiloxane, 30 m  0.32 mm ID 
mercial strain (Biowin) purchased from BioInvitro (Arvore, Portu-
gal) and further grown on oat seeds. The substrates used were: 0.25 lm film thickness). The oven temperature program was as fol-
lows: the initial temperature of the column was 50 °C, held for
oat straw (control), blank paper scraps and printed paper scraps.
All substrates were used without any addition (pure). Each one 2 min, then a 30 °C/min ramp to 125 °C, 5 °C/min ramp to 160 °C,
20 °C/min ramp to 180 °C, 3 °C/min ramp to 200 °C, 20 °C/min
of the substrates (500 g) was poured into bags of HDPE (high-
ramp to 220 °C and held for 15 min. The carrier gas (hydrogen)
density polyethylene; Deltalab S.A., Barcelona Spain) and
flow-rate was 4.0 mL/min (0.61 bar), measured at 50 °C. Split injec-
autoclaved in a pressure cooker at about 120 °C for 30 min. The
tion (1:40) was carried out at 250 °C. Fatty acid identification was
bags were kept open during the process. Afterwards, the bags were
made by comparing the relative retention times of FAME peaks
transferred to an improvised flow chamber at 25 °C.
from samples with standards. The results were recorded and pro-
Each bag was inoculated with approximately 2% of the fungus
cessed using the CSW 1.7 Software (DataApex 1.7) and expressed
and not hermetically closed in order to allow gas exchange, being
as the relative percentage of each fatty acid.
incubated at 23 °C for a further 20 days. After the incubation per-
iod, holes (4 per bag) of about 3 cm diameter were made in the
2.3.4. Tocopherols
sides of the bags, which were then placed in a room with indirect
Tocopherols were determined after an extraction procedure
lighting and a relative humidity of about 70%. The average temper-
previously described by the authors (Fernandes et al., 2013;
ature during the fruiting process was about 22 °C. After the first
Sarmento, Barros, Fernandes, Carvalho, & Ferreira, in press), using
fruiting, the bags were kept open until the appearance of new pri-
tocol as IS. The analysis was carried out using the HPLC system
mordia. Only the first two flushes were considered in the charac-
described above connected to a fluorescence detector (FP-2020;
terisation of the production of each substrate (for each sample, a
Jasco, Tokyo, Japan) programmed for excitation at 290 nm and
mixture of the two flushes was used in the chemical analyses).
emission at 330 nm. The chromatographic separation was achieved
Prior to analysis, all the samples (150 g each one) were lyoph-
with a Polyamide II normal-phase column (250  4.6 mm; YMC,
ilised (FreeZone 4.5 model 7750031; Labconco, Kansas City, MO),
Kyoto, Japan) operating at 30 °C. The mobile phase used was a mix-
reduced to a fine dried powder (20 mesh) and mixed to obtain
ture of n-hexane and ethyl acetate (70:30, v/v) at a flow rate of
homogenate samples.
1 mL/min. The compounds were identified by chromatographic
comparisons with authentic standards. Quantification was based
2.3. Chemical composition on the fluorescence signal response, using the internal standard
method, and tocopherols content was expressed in lg per 100 g
2.3.1. Nutritional value of dry weight (dw).
Moisture, protein, fat, carbohydrates and ash were determined
following AOAC procedures (AOAC, 1995). The crude protein 2.3.5. Organic acids
content (N  4.38) of the samples was estimated by the macro- Organic acids were determined following a procedure previ-
Kjeldahl method; the crude fat was determined by extracting a ously described by the authors (Barros, Pereira, & Ferreira, 2013;
known weight of powdered sample with petroleum ether, using Fernandes et al., 2013). Analysis was performed by ultrafast liquid
a Soxhlet apparatus; the ash content was determined by incinera- chromatograph (UFLC) coupled to photodiode array detector
tion at 600 ± 15 °C. Total carbohydrates were calculated by differ- (PDA), using a Shimadzu 20A series UFLC (Shimadzu Cooperation,
ence. Energy was calculated according to the following equation: Kyoto, Japan). Detection was carried out using a PDA, using
energy (kcal) = 4  (gprotein + gcarbohydrate) + 9  gfat. 215 nm as preferred wavelength. The organic acids were quantified
by comparison of the area of their peaks recorded at 215 nm with
2.3.2. Free sugars calibration curves obtained from commercial standards of each
Free sugars were determined by high-performance liquid chro- compound. The results were expressed in g per 100 g of dry weight
matography coupled to a refraction index detector (HPLC-RI) fol- (dw).
lowing the described extraction procedure (Barreira et al., 2012;
Reis et al., 2011), using raffinose as internal standard (IS). The 2.4. Statistical analysis
equipment consisted of an integrated system with a pump
(Knauer, Smartline system 1000; Berlin, Germany), degasser sys- For all experiments, three samples were analysed and all assays
tem (Smartline manager 5000), auto-sampler (AS-2057 Jasco, Eas- were carried out in triplicate. The results are expressed as mean
ton, MD) and an RI detector (Knauer Smartline 2300). Data were values ± standard deviation (SD). The differences between the
398 Â. Fernandes et al. / Food Chemistry 169 (2015) 396–400

different samples were analysed using one-way analysis of vari- Table 2

ance (ANOVA) followed by Tukey’s honestly significant difference Composition of Pleurotus ostreatus in free sugars (mean ± SD).

post-hoc test with a = 0.05, coupled with Welch’s statistic. This Control Blank paper Printed paper
treatment was carried out using SPSS v. 22.0 program (SPSS Inc., Mannitol 2.73 ± 0.01 a
nd 0.36 ± 0.01b
Chicago, IL). Trehalose 23.5 ± 0.5a 17.6 ± 0.6b 9.09 ± 0.01c
Total (g/100 g) 26.2 ± 0.5a 17.6 ± 0.6b 9.45 ± 0.01c

3. Results and discussion Results are expressed on a dry weight basis. nd: not detected. In each row different
letters mean significant differences (p < 0.05).

Nutritional values and energetic contributions of P. ostreatus

cultivated on different substrates are shown in Table 1. The sam-
[mV]
ples obtained using paper scraps (blank or printed paper) revealed
similar moisture contents, but higher than the control sample. The 80
2
obtained values are in accordance with the literature; Bonatti 60
MP

(2004) reported a moisture value of 88.1 g/100 g for P. ostreatus

cultivated in banana straw, while Reis, Barros, Martins, and 40

Ferreira (2012) measured 89.2 g/100 g in a commercial sample. 20

The sample obtained on printed paper gave similar contents in 1 3

fat and carbohydrates to the control. Nevertheless, the latter 0

showed the highest energetic contribution, due to its high protein 0 2 4 6 8 10 12 Time (min)
levels. No significant differences were found in protein levels of the A

samples obtained using printed or blank paper scraps as growth

Fig. 1. A. Individual sugars chromatogram of P. ostreatus control sample (—) and
substrates. cultivated in blank (. . ...) and printed (—): 1 – mannitol; 2 – trehalose; 3 – raffinose
Total fat of the studied samples was lower than the values (IS). B. Individual fatty acids chromatogram of P. ostreatus control sample: 1: C6:0;
reported in the literature: 5.97 and 6.32 g/100 g for P. ostreatus cul- 2: C8:0; 3: C10:0; 4: C12:0; 5: C13:0; 6: C14:0; 7: C14:1; 8: C15:0; 9: C16:0; 10:
tivated in banana and rice straw, respectively (Bonatti, 2004). C16:1; 11: C17:0; 12: C18:0; 13: C18:1n–9; 14: C18:2n–6; 15: C18:3n–3; 16:
C20:0; 17:C20:1; 18: C20:2; 19: C20:3n–3 + C21:0; 20: C20:5n–3; 21: C22:0; 22:
Regarding protein contents, the values described in the literature C22:1n–9; 23: C23:0; 24: C24:0; 25: C24:1. C. Individual organic acids chromato-
are highly variable: 19.9–34.7 g/100 g for samples cultivated in gram of P. ostreatus cultivated in blank (—) and printed (—). 1: oxalic acid; 2: quinic
wheat straw supplemented with sugar beet (Manzi, Gambelli, acid; 3: fumaric acid. MP: mobile phase.
Marconi, Vivanti, & Pizzoferrato, 1999); 21 g/100 g in P. ostreatus
cultivated in wheat straw (Patil, Ahmed, Telang, & Baig, 2010)
and 9.62 g/100 g in a sample cultivated on coffee husks (Fan fatty acids (PUFA) are shown in Table 3. The control sample
et al., 2000). revealed the highest levels of SFA (20.2%) with the main contribu-
The samples obtained using paper scraps, mostly blank paper, tion from palmitic acid (C16:0; 11.2%), followed by pentadecanoic
revealed higher ash content than the control. The content observed acid (C15:0; 2.55%) and stearic acid (C18:0; 2.53%). This sample
in samples obtained with blank paper was similar to that reported
by Mehta et al. (1990) in a sample cultivated on rice straw (15 g/
100 g), while the value of the control sample was similar to the Table 3
Composition of Pleurotus ostreatus in fatty acids (mean ± SD).
content described by Patil et al. (2010) in a sample obtained using
wheat straw (6.35 g/100 g). Manzi et al. (1999) found values rang- Fatty acid Control Blank paper Printed paper
ing from 6.89 to 9.70 g/100 g in P. ostreatus cultivated on wheat C6:0 0.06 ± 0.01 0.05 ± 0.00 0.04 ± 0.00
straw supplemented with sugar beet. The dissimilarity observed C8:0 0.12 ± 0.03 0.17 ± 0.01 0.04 ± 0.00
in the reported results can be partially explained by the use of dif- C10:0 0.10 ± 0.02 0.16 ± 0.01 0.03 ± 0.00
C12:0 0.28 ± 0.06 0.27 ± 0.01 0.11 ± 0.01
ferent cultivation substrates. According to Mendez, Castro, Casso,
C13:0 0.04 ± 0.01 0.03 ± 0.00 0.02 ± 0.00
and Leal (2005), the nutritional value of mushrooms can be C14:0 0.96 ± 0.10 0.75 ± 0.01 0.46 ± 0.01
affected by cultivation in different substrates. C14:1 0.06 ± 0.00 0.04 ± 0.00 0.02 ± 0.00
The results obtained for sugars composition are presented in C15:0 2.55 ± 0.11 1.38 ± 0.02 1.49 ± 0.01
Table 2. The control sample and the sample produced in printed C16:0 11.2 ± 0.0 10.5 ± 0.0 10.3 ± 0.0
C16:1 0.44 ± 0.01 0.99 ± 0.02 0.77 ± 0.01
paper contained mannitol and trehalose (Fig. 1A), but the highest C17:0 0.53 ± 0.03 0.38 ± 0.01 0.26 ± 0.00
levels were found in the control. The sample obtained using blank C18:0 2.53 ± 0.01 1.95 ± 0.01 1.34 ± 0.01
paper contained only trehalose (Fig. 1A). Reis et al. (2012) also C18:1n–9 9.50 ± 0.04 18.00 ± 0.01 20.78 ± 0.01
described the same sugars in a commercial sample of P. ostreatus. C18:2n–6 68.1 ± 0.2 61.5 ± 0.2 61.3 ± 0.1
C18:3n–3 0.20 ± 0.02 0.16 ± 0.01 0.13 ± 0.01
The results of fatty acids composition, total saturated fatty acids
C20:0 0.14 ± 0.02 0.15 ± 0.01 0.08 ± 0.00
(SFA), monounsaturated fatty acids (MUFA) and polyunsaturated C20:1 0.12 ± 0.00 0.26 ± 0.01 0.11 ± 0.00
C20:2 0.28 ± 0.04 0.21 ± 0.02 0.17 ± 0.01
C20:3n–3 + C21:0 0.25 ± 0.01 0.26 ± 0.01 0.15 ± 0.02
Table 1 C20:5n–3 0.26 ± 0.01 0.13 ± 0.04 0.16 ± 0.02
Nutritional value and energetic contribution of Pleurotus ostreatus (mean ± SD). C22:0 0.47 ± 0.01 0.52 ± 0.02 0.30 ± 0.02
C22:1n–9 0.11 ± 0.01 0.14 ± 0.01 0.09 ± 0.01
Control Blank paper Printed paper
C23:0 0.22 ± 0.01 0.14 ± 0.02 0.10 ± 0.01
Moisture (g/100 g) 84.3 ± 0.2b 90.3 ± 0.5a 91.0 ± 1.5a C24:0 1.00 ± 0.01 0.91 ± 0.05 0.66 ± 0.03
Fat (g/100 g) 1.53 ± 0.25a 1.18 ± 0.01a 1.68 ± 0.49a C24:1 0.51 ± 0.01 0.94 ± 0.01 1.06 ± 0.03
Protein (g/100 g) 14.7 ± 0.4a 9.71 ± 0.02b 9.29 ± 0.08b SFA (percent) 20.2 ± 0.2a 17.3 ± 0.1b 15.3 ± 0.1c
Ash (g/100 g) 5.69 ± 0.64c 15.9 ± 1.2a 10.5 ± 0.8b MUFA (percent) 10.8 ± 0.1b 20.4 ± 0.1a 22.8 ± 0.1a
Carbohydrates 78.1 ± 0.8a 73.2 ± 1.2b 78.6 ± 0.3a PUFA (percent) 69.1 ± 0.2a 62.3 ± 0.1b 61.9 ± 0.1b
Energetic value (kcal/100 g) 385 ± 4a 342 ± 5c 367 ± 6b
SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsat-
Results are expressed on a dry weight basis, except moisture that is expressed as urated fatty acids.
fresh weight. In each row different letters mean significant differences (p < 0.05). In each row different letters mean significant differences (p < 0.05).
 Â. Fernandes et al. / Food Chemistry 169 (2015) 396–400 399

also showed a prevalence of PUFA (69.1%), with linoleic acid Table 5

(C18:2n–6c; 68.1%) as the major fatty acid. The samples obtained Composition of Pleurotus ostreatus in organic acids (mean ± SD).

using paper scraps showed the highest MUFA levels, mainly due Control Blank paper Printed paper
to the contribution of oleic acid (C18:1n–9). A similar fatty acids Oxalic acid 0.30 ± 0.04 b
0.17 ± 0.03 c
0.48 ± 0.06a
profile was observed for the samples obtained with paper scraps Quinic acid 0.10 ± 0.01c 1.38 ± 0.01a 0.94 ± 0.04b
and the control (see for example Fig. 1B). Despite some differences Citric acid 2.25 ± 0.02 nd nd
in the percentage of individual fatty acids, the global percentages Fumaric acid 0.25 ± 0.01b 0.32 ± 0.02a 0.30 ± 0.01a
Total (g/100 g) 2.89 ± 0.08a 1.86 ± 0.00b 1.71 ± 0.10b
obtained for SFA, MUFA and PUFA are similar to those described
in other studies (Papaspyridi, Sinanoglou, Strati, Katapodis, & Results are expressed in a dry weight basis. nd: not detected. In each row different
Christakopoulos, 2013; Reis et al., 2012). letters mean significant differences (p < 0.05).

The four vitamers of tocopherols detected in the studied sam-

ples are presented in Table 4. d-Tocopherol was only found in the
control, while b-tocopherol was detected in the samples obtained could be a viable alternative (despite being low profit) for people
using blank and printed paper; in the sample produced using blank that do not have other substrates to produce/obtain food.
paper, this isoform was the major compound, and the concentra- In conclusion, the control was the sample that showed nutri-
tion of total tocopherols was the highest. The sample cultivated tional properties closest to the ones reported in literature. None-
on printed paper gave the highest levels of a- and c-tocopherols. theless, the chemical characteristics of the samples obtained
Reis et al. (2012) described the presence of a-, c- and d-tocopherols using paper scraps were highly satisfactory. In fact, P. ostreatus is
in a commercial sample of P. ostreatus, with a profile more similar known for its ability to grow and fructify on different substrates.
to that of the control. One of the ways to re-use paper, printed or not printed, is the pro-
The composition in organic acids is presented in Table 5. Citric duction of fruiting bodies of the genus Pleurotus, taking advantage
acid was only detected in the control, which also gave the highest of the facility that this genus has to degrade lignocellulosic mate-
total content of organic acids. The samples cultivated in paper rial. Moreover, paper can be used in the commercial production
scraps, both blank and printed, revealed a similar profile (Fig. 1C) of P. ostreatus with significant income, since the nutritional and
with quinic, oxalic and fumaric acids. The profile of organic acids chemical composition of the obtained samples was shown to be
described by Barros et al. (2013) for commercial P. ostreatus was similar to that of control samples. The present study was focused
slightly different, since the authors detected malic instead of quinic on the analysis of nutritional compounds; however, further studies
acid. should be carried out in order to guarantee that heavy metals or
Regarding future commercial production, it is important to con- toxic molecules present in printed paper do not appear in the pro-
sider the conversion ratio of paper into fresh mushroom. A param- duced mushrooms.
eter commonly used to evaluate mushroom yield is biological
efficiency (BE), defined as the ratio of weight (g) of fresh mushroom Acknowledgements
harvested to initial dry weight (kg) of the substrate (Norouzi,
Peyvast, & Olfati, 2008) or as the ratio of weight of fresh mushroom The authors are grateful to the Foundation for Science and Tech-
harvested (g) to initial dry weight (g) of substrate expressed as a nology (FCT, Portugal) for financial support to the research centres
percentage (Pathmashini, Arulnandhy, & Wijeratnam, 2008). CIMO (PEst-OE/AGR/UI0690/2011) and REQUIMTE (PEst-C/EQB/
Biological efficiency mainly depends on the characteristics of LA0006/2011), A. Fernandes Grant (SFRH/BD/76019/2011) and L.
the substrate and the environmental conditions of the growth pro- Barros contract (‘‘Compromisso para a Ciência 2008’’).
cess (Aguilar-Rivera, Moran, Lagunes, & Gonzalez, 2012), as well on
the number of flushes achieved. In the present study BE was deter- References
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for the first two flushes (mean ± SD) for blank paper (10.3 ± 2.5), biomass (trash, bagasse and pith). In S. Andres & N. Baumann (Eds.), Mushrooms:
printed paper (14.9 ± 1.9) and oat straw (16.7 ± 2.8) substrates, Types, properties and nutrition (pp. 77–103). Nova Science Publishers, Inc.
Chapter 4.
although low, are in accordance with those reported by
AOAC (1995). Official methods of analysis (16th ed.). Arlington VA, USA: Association
Pathmashini et al. (2008). These authors reported a maximum BE of Official Analytical Chemists.
of 30.8% and a minimum 12.0% for 5 harvests using sawdust as Barreira, J. C. M., Antonio, A. L., Günaydi, T., Alkan, H., Bento, A., Botelho, M. L., et al.
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straws as substrates. In the present work, statistically (Tukey test) in edible mushrooms from Portugal by ultra-fast liquid chromatography and
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a-Tocopherol 2.44 ± 0.49c 4.85 ± 0.64b 6.19 ± 0.29a
Dias, E. S., Koshikumo, É. M. S., Schwan, R. F., & Silva, R. (2003). Cultivation of the
b-Tocopherol nd 81.0 ± 2.0a 36.2 ± 1.0b mushroom Pleurotus sajor-caju in different agricultural residues. Ciência e
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