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Nutritional and Antioxidant Values of Oyster Mushroom (P. sajor-caju) Cultivated on Rubber Sawdust

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@article{IJASEIT610,
   author = {Arini Nuran Mohd Rashidi and Tajul Aris Yang},
   title = {Nutritional and Antioxidant Values of Oyster Mushroom (P. sajor-caju) Cultivated on Rubber Sawdust},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {6},
   number = {2},
   year = {2016},
   pages = {161--164},
   keywords = {P. sajor-caju; grey oyster mushroom; sawdust; antioxidant properties; nutritional value},
   abstract = {

AbstractGrey oyster mushroom (Pleurotus sajor-caju) is one of the edible mushrooms from Pleurotus family, which is cultivated commercially in Malaysia. The global mushroom market has shown remarkable growth in recent years and has attractive market potential for the future. This study aimed to determine nutritional value and antioxidant properties of fresh grey oyster mushroom (Pleurotus sajor-caju) with the intention to give better information on nutritional composition of fresh oyster mushroom cultivated on rubber sawdust. Grey oyster mushrooms were freshly harvested from Teloi Agro Farm, Kedah, Malaysia. The proximate analysis was used to determine nutrient composition of grey oyster mushroom. Highest nutritional value of grey oyster mushroom is the moisture content (90.10±0.09%), followed by crude fibre content (17.27±1.08%), protein content (4.00±0.31%), carbohydrates content (3.54±0.09%), while the lowest nutritional value was possessed by fat content (1.18±0.33%) and ash content (1.16±0.02%). The antioxidant activities of the mushroom were measure using total phenolic content (TPC) by Folin-Ciocalteu reagent method and 2, 2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) assay. The hot water extract showed mushroom powder possessed 2.21±0.03 mg GAE/g of dried mushroom powder for total phenolic content and at concentration of 0.1g/ml it can inhibit 89.29% of DPPH radicals. By virtue of having high fibre with low fat and high antioxidant activity, grey oyster mushroom can be considered as a functional food, which can provide health benefits.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=610},    doi = {10.18517/ijaseit.6.2.610} }

EndNote

%A Mohd Rashidi, Arini Nuran
%A Yang, Tajul Aris
%D 2016
%T Nutritional and Antioxidant Values of Oyster Mushroom (P. sajor-caju) Cultivated on Rubber Sawdust
%B 2016
%9 P. sajor-caju; grey oyster mushroom; sawdust; antioxidant properties; nutritional value
%! Nutritional and Antioxidant Values of Oyster Mushroom (P. sajor-caju) Cultivated on Rubber Sawdust
%K P. sajor-caju; grey oyster mushroom; sawdust; antioxidant properties; nutritional value
%X 

AbstractGrey oyster mushroom (Pleurotus sajor-caju) is one of the edible mushrooms from Pleurotus family, which is cultivated commercially in Malaysia. The global mushroom market has shown remarkable growth in recent years and has attractive market potential for the future. This study aimed to determine nutritional value and antioxidant properties of fresh grey oyster mushroom (Pleurotus sajor-caju) with the intention to give better information on nutritional composition of fresh oyster mushroom cultivated on rubber sawdust. Grey oyster mushrooms were freshly harvested from Teloi Agro Farm, Kedah, Malaysia. The proximate analysis was used to determine nutrient composition of grey oyster mushroom. Highest nutritional value of grey oyster mushroom is the moisture content (90.10±0.09%), followed by crude fibre content (17.27±1.08%), protein content (4.00±0.31%), carbohydrates content (3.54±0.09%), while the lowest nutritional value was possessed by fat content (1.18±0.33%) and ash content (1.16±0.02%). The antioxidant activities of the mushroom were measure using total phenolic content (TPC) by Folin-Ciocalteu reagent method and 2, 2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) assay. The hot water extract showed mushroom powder possessed 2.21±0.03 mg GAE/g of dried mushroom powder for total phenolic content and at concentration of 0.1g/ml it can inhibit 89.29% of DPPH radicals. By virtue of having high fibre with low fat and high antioxidant activity, grey oyster mushroom can be considered as a functional food, which can provide health benefits.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=610 %R doi:10.18517/ijaseit.6.2.610 %J International Journal on Advanced Science, Engineering and Information Technology %V 6 %N 2 %@ 2088-5334

IEEE

Arini Nuran Mohd Rashidi and Tajul Aris Yang,"Nutritional and Antioxidant Values of Oyster Mushroom (P. sajor-caju) Cultivated on Rubber Sawdust," International Journal on Advanced Science, Engineering and Information Technology, vol. 6, no. 2, pp. 161-164, 2016. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.6.2.610.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Mohd Rashidi, Arini Nuran
AU  - Yang, Tajul Aris
PY  - 2016
TI  - Nutritional and Antioxidant Values of Oyster Mushroom (P. sajor-caju) Cultivated on Rubber Sawdust
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 6 (2016) No. 2
Y2  - 2016
SP  - 161
EP  - 164
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - P. sajor-caju; grey oyster mushroom; sawdust; antioxidant properties; nutritional value
N2  - 

AbstractGrey oyster mushroom (Pleurotus sajor-caju) is one of the edible mushrooms from Pleurotus family, which is cultivated commercially in Malaysia. The global mushroom market has shown remarkable growth in recent years and has attractive market potential for the future. This study aimed to determine nutritional value and antioxidant properties of fresh grey oyster mushroom (Pleurotus sajor-caju) with the intention to give better information on nutritional composition of fresh oyster mushroom cultivated on rubber sawdust. Grey oyster mushrooms were freshly harvested from Teloi Agro Farm, Kedah, Malaysia. The proximate analysis was used to determine nutrient composition of grey oyster mushroom. Highest nutritional value of grey oyster mushroom is the moisture content (90.10±0.09%), followed by crude fibre content (17.27±1.08%), protein content (4.00±0.31%), carbohydrates content (3.54±0.09%), while the lowest nutritional value was possessed by fat content (1.18±0.33%) and ash content (1.16±0.02%). The antioxidant activities of the mushroom were measure using total phenolic content (TPC) by Folin-Ciocalteu reagent method and 2, 2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) assay. The hot water extract showed mushroom powder possessed 2.21±0.03 mg GAE/g of dried mushroom powder for total phenolic content and at concentration of 0.1g/ml it can inhibit 89.29% of DPPH radicals. By virtue of having high fibre with low fat and high antioxidant activity, grey oyster mushroom can be considered as a functional food, which can provide health benefits.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=610 DO - 10.18517/ijaseit.6.2.610

RefWorks

RT Journal Article
ID 610
A1 Mohd Rashidi, Arini Nuran
A1 Yang, Tajul Aris
T1 Nutritional and Antioxidant Values of Oyster Mushroom (P. sajor-caju) Cultivated on Rubber Sawdust
JF International Journal on Advanced Science, Engineering and Information Technology
VO 6
IS 2
YR 2016
SP 161
OP 164
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 P. sajor-caju; grey oyster mushroom; sawdust; antioxidant properties; nutritional value
AB 

AbstractGrey oyster mushroom (Pleurotus sajor-caju) is one of the edible mushrooms from Pleurotus family, which is cultivated commercially in Malaysia. The global mushroom market has shown remarkable growth in recent years and has attractive market potential for the future. This study aimed to determine nutritional value and antioxidant properties of fresh grey oyster mushroom (Pleurotus sajor-caju) with the intention to give better information on nutritional composition of fresh oyster mushroom cultivated on rubber sawdust. Grey oyster mushrooms were freshly harvested from Teloi Agro Farm, Kedah, Malaysia. The proximate analysis was used to determine nutrient composition of grey oyster mushroom. Highest nutritional value of grey oyster mushroom is the moisture content (90.10±0.09%), followed by crude fibre content (17.27±1.08%), protein content (4.00±0.31%), carbohydrates content (3.54±0.09%), while the lowest nutritional value was possessed by fat content (1.18±0.33%) and ash content (1.16±0.02%). The antioxidant activities of the mushroom were measure using total phenolic content (TPC) by Folin-Ciocalteu reagent method and 2, 2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) assay. The hot water extract showed mushroom powder possessed 2.21±0.03 mg GAE/g of dried mushroom powder for total phenolic content and at concentration of 0.1g/ml it can inhibit 89.29% of DPPH radicals. By virtue of having high fibre with low fat and high antioxidant activity, grey oyster mushroom can be considered as a functional food, which can provide health benefits.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=610 DO - 10.18517/ijaseit.6.2.610