Nutritional value and antioxidants in fruiting bodies of Pleurotus ostreatus mushroom


  • Fatma A. Farghaly Botany and Microbiology Department, Faculty of Science, Assiut University, P.O.Box.71516, Assiut, Egypt
  • Eman M. Mostafa Botany and Microbiology Department, Faculty of Science, Assiut University, P.O.Box.71516, Assiut, Egypt



Pleurotus ostreatus, nutritional value, energy, dry maters, moisture, proteins


The fresh and dried fruiting bodies of cultivated P. ostreatus are accomplished by using different chemical analytical methods. The results are showing that the nutritional value is including: energy 236.624 & 56.05 kcal/100g; moisture content 86.33 & 5.155%; also the following constitutes by g/100g DW in fresh and dry samples: dry matters 13.667 & 94.844; total proteins 22.6 & 9.6; amino acids 3.43 & 0.68; total carbohydrates 35.1 & 2.83 and total lipids 0.91 & 0.77. Each of K, Mg, Zn, Na and Cu are determined by mg/100g DW. Antioxidant metabolites are detected and included ascorbic acid 2.395 & 0.6204 g/100g DW in fresh & dry samples, respectively; free phenols are 23.99 & 163.515 and bounded phenols are 2.85 &1.96 μg/100g in fresh & dry samples, respectively. Comparison between the fresh and dry P. ostreatus samples appeared that the fresh sample has high nutritional value with highest values in all tested parameters. Also the dry samples had the higher contents of four minerals (1696.25 K, 90.25 Mg, 21 Zn, and 4.5 Cu mg/100g DW comparing to the fresh sample (1402.5 K, 74.25 Mg, 18.25 Zn, and4.0 Cu). On the other side, the levels of each of Fe were 179.75 & 78 and Na 417.7 & 204.25 mg/100g DW, respectively).


Download data is not yet available.


[1] Rinker, D.L. 2002. Handling and using spent mushroom substrate around the world. Mushroom biology and mushroom products, Sánchez et al eds; UAEM.ISBN 968-878-105-3.
[2] Zhang, Z.M., Wu, W.W., and Li, G.K., 2008. A GC/MS study of the volatile organic composition of straw and oyster mushrooms during maturity and its relation to antioxidant activity. Journal of Chromatographic Science, 46:690–696.
[3] Sharma, S., Kailash, P.R., Yadav, and Pokhrel, C.P., 2013. Growth and yield of oyster mushroom Pleurotus ostreatus on different substrates. Journal on New Biological Reports, 2:3−8.
[4] Sarangi, I., Ghosh, D., Bhutia, S.K., Mallick, S.K., and Maiti, T.K., 2006. Antitumor immunemodulating effects of Pleurotus ostreatus mycelia derived proteoglycans. International Immuno-pharmacy, 6:1287–1297.
[5] Patil, S.S., Ahmed, S.A., Telang, S.M., and Baig, M.M., 2010. The nutritional value of Pleurotus ostreatus Kumm cultivated on different lingo cellulosic agro-wastes. Innovative Romanian Food Biotechnology, 7:66–76.
[6] Abeer, H., Alqaraw, A.A., AL-Huqail, A.A., and Abd Allah, E.F., 2013. Biochemical composition of Pleurotus ostreatus (Jacq) P Kumm grown on sawdust of Leucaena leucocephala (Lam) De Wi, Pakistan Journal of Botany, 45:1197–120.
[7] Eman Mostafa, M., and Farghaly, F.A., 2014. Bioactive compounds of fresh and dried Pleurotus ostreatus mushroom. International Journal of Biotechnology for Wellness Industries, 3:4–14.
[8] Munoz, A.H., Kubachka, K., Wrobel, K., Corona, J.F., Yathavakilla, S.K., and Caruso, J.A., 2006. Selenium enriched mycelia of Pleurotus ostreatus: distribution of selenium in cell walls and cell membranes citosol. Journal of Agricultural and Food Chemistry, 54:3440–3444.
[9] Martins, S., Mussatto, S.I., Avila, G.M., Saenz, J.M., Aguilar, C.N., and Teixeira, J.A., 2011. Bioactive phenolic compounds: production and extraction by solid-state fermentation. A review Biotechnology Advances, 29: 365–373. [10] Ng’etich, O.K., Nyamangyoku, O.I., Rono, J.J., Niyokuri, A.N., and Izamuhaye, I.C., 2013. Relative performance of Oyster mushroom Pleurotus florida on agroindustrial and agricultural substrate. International Journal of Agronomy Plant Production, 4:109–116.
[11] Ergönül, P.G, Akata, I., Kalyoncu, F., and Bülent Ergönül, B., 2013. Fatty acid compositions of six wild edible mushroom species. Scientific World Journal, 4 pages.
[12] Nielsen, S.S. 2010. Food Analysis Laboratory Manual, SBN: 978–1–4419–1462–0 (Print) 978–1–4419–1463–7 www. Springer. com. 978–1–4419–1462–0.
[13] Fales, F.W. 1951. The assimilation and degradation of carbohydrates by yeast cells. Journal of Biological Chemistry, 193:113–118.
[14] Kaufmann, C. 2008. Determination of lipid, glycogen and sugars in mosquitoes, Chapter 3: Specific Anopheles Techniques 3.11 Molecular identification of Plasmodium spp in anophe lines. 4 pages
[15] Handel, V.E. 1985. Rapid determination of total lipids in mosquitoes. Journal of American Mosquito Control Association, 1:302–304.
[16] Moore, S., and Stein, W.H., 1948. Photometric ninhydrin method for use in the chromatography of amino acids. Journal of Biological Chemistry, 176:367–388.
[17] Lowry, O.H., Rosebrough, N.J., Farr, A.L., and Randall, R.J., 1951. Protein measurement with the folin phenol reagent. Journal of Biological Chemistry, 193: 265–275. [18] Allen,S.E. 1989. Chemical analysis of ecological materials, 2nded. Blackwell Scientific Publications Oxford, 368 pages.
[19] Jagota,S.K., and Dani,H.M., 1982. A new calorimetric technique for the estimation of vitamin C using Folin phenol reagent. Analytical Biochemistry, 127:178–182.
[20] Kovalvi,S.A., and Nassuth, A., 1995. Influence of wheat streak mosaic virus infection on phenyl propanoid metabolism and the accumulation of phenolics and lignin wheat physiological .Molecular Plant pathology, 47:365–377.
[21] Da Paz, M.F., Breyer, C.A., Longhi, R.F., and Oviedo, M.S.V., 2012. Determining the basic composition and total phenolic compounds of Pleurotus sajor-caju cultivated in three different substrates by solid state bioprocess. Journal of Biotechnology and Biodiversity, 3:11-14.
[22] Kalaˇc, P., 2013. A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms.Journal of the Science Food and Agriculture 93:209–218.
[23] Ahmed, M., Abdullah, N., Ahmed, K.U., and Bhuyan, B.M.H., 2013. Yield and nutritional composition of oyster mushroom strains newly introduced in Bangladesh Pesq. Agropec Bras Brasília, 48:197–202.
[24] Konuk, M., Afyon, A., and Yagiz, 2006.Chemical composition of some naturally growing and edible mushrooms. Pakistan Journal of Botany, 38:799–804.
[25] Arbaayah, H.H., and Umi Kalsom Y., 2013. Antioxidant properties in the oyster mushrooms Pleurotus spp. and split gill mushroom Schizophyllum commune ethanolic extracts. Mycosphere, 4:661–673.
[26] Oyetayo, V.O., and Ariyo, O.O., 2013. Antimicrobial and antioxidant properties of Pleurotus ostreatus (Jacq: Fries) cultivated on different tropical woody substrates. Journal of Waste Conversion, Bioproducts and Biotechnology, 1:28–32.
[27] Kortei, N.K., Odamtten, G.T., and Obodai, M., 2014.Evaluating the effect of gamma radiation on the total phenolic content, flavonoids, and antioxidant activity of dried Pleurotus ostreatus ("Jacq. ex. Fr" Kummer) stored in packaging materials. Advancesin Pharmaceutics, 8 pages.
[28] Sasidhara, R., and Thirunalasundari, T., 2014. Phytochemicals and antioxidant potentials of Pleurotus djamor. Journa of Chemical & Pharmaceutical Research, 6:950–953.




How to Cite

Farghaly, F. A., & Mostafa, E. M. (2015). Nutritional value and antioxidants in fruiting bodies of Pleurotus ostreatus mushroom. JOURNAL OF ADVANCES IN BIOLOGY, 7(1), 1144–1152.