PHYTOCHEMICAL COMPOSITION OF EDIBLE MUSHROOMS (PLEUROTUS OSTREATUS)
Abstract
ABSTRACT
The surge in the production and consumption of food products incorporating edible mushrooms is driven by their nutritional value and medicinal effects. Studies reveal that incorporating powdered mushrooms enhances protein, crude fiber, and ash content in various food items. Pleurotus ostreatus is identified as a rich source of bioactive compounds, including phenolic and flavonoid compounds, imparting antioxidant properties with potential health benefits. This study presents the phytochemical properties of analyzed mushroom samples, highlighting the concentrations of various bioactive compounds across three tables. The diverse composition of these samples suggests potential health-promoting properties, with flavonoids playing a significant role. Comparisons with established standards and previous studies support the safety and nutritional benefits of these mushrooms.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.