Mushrooms as a source of high value bioactive molecules: conversion of ergosterol into vitamin D2, extraction optimization, refinement and a case study using bakery/pastry products

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Effects of calcium silicate on the chemical and bioactive composition of Pleurotus ostreatus var. Florida

Publication . Cardoso, Rossana V.C.; Carocho, Márcio; Fernandes, Ângela; Zied, Diego Cunha; Barreira, João C.M.; González-Paramás, Ana María; Barros, Lillian; Ferreira, Isabel C.F.R.

Mushrooms are low-calorie foods with good quality proteins, vitamins and minerals, besides holding potential for some medicinal applications. In fact, mushrooms could be a source of many different nutraceuticals such as steroids, phenolic compounds, and others. Thus, they might be used directly in diet and promote health, taking advantage of the additive and synergistic effects of all the bioactive compounds present1. The edible mushroom Pleurotus ostreatus var. Florida known as "Hiratake" is one of the most consumed mushrooms in the world2, mainly due its easy cultivation, economic potential, nutritional quality, as well as therapeutic and biological properties. Silicon (Si) is known to play an important role in the mineral nutrition supplementation of mushrooms and plants, including increased productivity, through the availability of nutrients, increased biomass and resistance to biotic and abiotic stresses3. In this study, cultivated Pleurotus ostreatus var. Florida was supplemented with calcium silicate (0.5, 1, 2 and 4 %) and the effects of this supplementation on chemical and bioactive composition were evaluated. Ergosterol and vitamin D2 were determined by high performance liquid chromatography coupled to a UV detector; organic acids and phenolic compounds were determined by ultrafast liquid chromatography coupled to a photodiode array detector4. The supplementation with calcium silicate exerted remarkably positive effects in the evaluated parameters. Specifically, higher vitamin D2 contents were obtained in samples treated with 1% and 2% (866 and 862 μg/100 g dw). A similar increase was obtained in organic acids (5.15 g/100 g dw), considering the three identified compounds (oxalic, malic and fumaric acids) in samples treated with 0.5% of calcium silicate. The calcium silicate supplementation also increased the total phenolic compounds (protocatechuic acid, p-coumaric acid and cinnamic acid) relatively to the control sample. Calcium silicate supplementation was effective in improving the chemical profiles of P. ostreatus. Therefore, this practice may represent an effective way to increase the compounds of interest in different mushrooms.

2019Conference object

Open access

Cereal milling by-products as sources of nutrients and antioxidant phenolic compounds

Publication . Cardoso, Rossana V.C.; Fernandes, Ângela; Pinela, José; Dias, Maria Inês; Pereira, Carla; Carocho, Márcio; Fernández Vasallo, Esteban; Ferreira, Isabel C.F.R.; Barros, Lillian

CereaIs are staple food crops and major sources of nutrition wor1dwide, but their processing generates a large amount of by-products. In addition to environmental and economic aspects, cereal milling by-products represent a significant loss of natural resources and nutrients when discarded as useless waste [1,2]. Thus, in order to promote the upcyc1ing of these by-products as valuable raw materiaIs, this study was carried out to provide a compositional and bioactive characterisation of wheat, maise and rye by-products current1y produced in large quantities by the cereal grain milling industry. The cereal by-products were studied for their proximate composition folIowing official methods of food analysis, and organic acids, soluble sugars, fatty acids and tocopherols were analysed by different chromatographie techniques [3]. After preparation of hydroethanolic extracts, the detected phenolic compounds were characterised by HPLC-DAD-ESIIMSnand the antioxidant activity was evaluated through in vitro assays for the ability to inhibit lipid peroxidation by monitoring the formation of thiobarbituric acid reactive substances (TBARS), and to inhibit oxidative hemolysis caused by free radicals generated in the in vitro system [3]. Regarding the compositional results, expressed in dry weight (dw), carbohydrates (56.35-78.12 g/100 g) were the major proximate constituents of the studied cereal by-products, folIowed by proteins (11.2-30.0 g/100 g). The higher energy value (432.3 kcal/l00 g) was presented by wheat germ, which also presented the highest citric acid content (0.86 g/100 g). Sucrose was the most abundant soluble sugar in alI cereal by-products, reaching 10.4 g/100 g in wheat germ, 3.84 g/100 g in maise bran-germ mixture, and approximately 2.9 g/100 g in wheat and rye bran samples. Unsaturated fatty acids predominated in alI samples, given the high contents of linoleic (53.9- 57.1 %) and oleie (13.4-29.0%) acids. Wheat germ had the highest leveis of tocopherols (22.8 mg/l00 g) and phenolic compounds (5.7 mg/g extract, with a high content of apigenin-C-pentoside-C-hexoside). In turn, while the wheat bran extract was particularly etIective in inhibiting the formation of TBARS, the rye bran extract was the on1y one capable of protecting sheep erythrocytes from oxidative haemolysis. OveralI, these results are valid arguments to support the use of cereal by-products as underexploited alternative sources of nutrients and bioactive phenolic compounds with potential health benefits for consumers.

2022Conference object

Open access

Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour

Publication . Cardoso, Rossana V.C.; Carocho, Márcio; Fernandes, Ângela; Barreira, João C.M.; Cabo Verde, Sandra; Santos, Pedro M.P.; Antonio, Amilcar L.; Gonzaléz-Paramás, Ana M.; Barros, Lillian; Ferreira, Isabel C.F.R.

Abstract: Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to be eaten fresh and also as flour in soups and gravies. Gamma and electron-beam radiation at four doses (1, 2, 5, and 10 kGy) were used to analyze its preservation effect on Portobello mushroom flour. A proximate analysis, as well as the impact on fatty acids, tocopherols, soluble sugars, organic acids, and ergosterol profiles, were performed every 3 months, during a storage period of 1 year. Gamma rays preserved mannitol (most abundant soluble sugar) over the 12 months, while electron beam radiation preserved organic acids. No significant changes were sought for any radiation type, and the slight changes extracted from the estimated marginal means reveal a tendency for irradiation as having preserving effects of nutrients and other important molecules. Thus, both irradiation types, up to 10 kGy are suitable for preservation of A. bisporus Portobello flour.

2021Journal article

Open access

Efeito do silicato de cálcio na composição química de Pleurotus ostreatus var. Florida

Publication . Cardoso, Rossana V.C.; Fernandes, Ângela; Carocho, Márcio; Zied, Diego Cunha; Barreira, João C.M.; González-Paramás, Ana María; Barros, Lillian; Ferreira, Isabel C.F.R.

Os cogumelos são um alimento muito apreciado desde tempos imemoriais pelo seu sabor e elevado valor nutritivo. Uma das espécies que tem suscitado maior interesse nos últimos anos é Pleurotus ostreatus, devido à sua facilidade de cultivo, potencial económico e qualidade nutricional, bem como pelas suas propriedades terapêuticas e biológicas [1]. O silício (Si) desempenha um papel importante na nutrição mineral dos cogumelos e plantas; é utilizado com o intuito de aumentar a produtividade uma vez que aumenta a disponibilidade de nutrientes, favorece o crescimento da biomassa, e confere resistência ao stresse biótico e abiótico [2]. São vários os estudos que descrevem a influência da suplementação de cálcio e silício na qualidade do substrato para o cultivo do P. ostreatus [3]. Neste estudo, amostras de Pleurotus ostreatus var. Florida foram suplementadas com silicato de cálcio (0.5, 1, 2 e 4%) com o intuito de verificar o efeito na composição química e nutricional. Os açúcares livres e tocoferóis foram analisados por cromatografia líquida de alta eficiência acoplada a um detetor de índice de refração e fluorescência, respetivamente; e os ácidos gordos foram determinados por cromatografia gasosa acoplada a um detetor de ionização em chama [4]. Foram identificados três açúcares livres, sendo o manitol o maioritário. Verificou-se um aumento nos teores de açúcares totais com a suplementação de 2% de silicato de cálcio. Nos tocoferóis foram identificadas 3 isoformas (α, β e γ-tocoferol), e verificou-se um aumento de quase 30x do teor de γ-tocoferol nas amostras suplementadas com 2% de silicato de cálcio (143 µg/100 g massa seca) comparativamente com o controlo (5 µg/100 g ms). Relativamente aos ácidos gordos, não se obtiveram diferenças acentuadas em comparação com o controlo. Verificou-se que o silicato de cálcio contribuiu para uma melhoria do perfil químico, nos parâmetros avaliados, de P. ostreatus. Desta forma, esta substância poderá ser utilizada para suplementar o substrato de crescimento dos cogumelos, obtendo compostos essenciais para a dieta.

2019Conference object

Open access

Antioxidant and antimicrobial influence on oyster mushrooms (Pleurotus ostreatus) from substrate supplementation of calcium silicate

Publication . Cardoso, Rossana V.C.; Carocho, Márcio; Fernandes, Ângela; Pinela, José; Stojković, Dejan; Soković, Marina; Zied, Diego Cunha; Cobos, Juan Diego Valenzuela; González-Paramás, Ana María; Ferreira, Isabel C.F.R.; Barros, Lillian

Supplementation of the substrate of mushrooms with calcium silicate and other minerals is usually used as a preventive measure against pests and other contaminants during the production of oyster mushrooms. Little is known of the effects of this supplementation on the quality of the mushrooms produced. In the work described herein, the supplementation of oyster mushrooms was performed with 5 supplementation levels (0%, 0.5%, 1%, 2% and 4%) on mushrooms from two different locations in Brazil, the two flushes of mushrooms produced were analysed in terms of phenolic compounds, organic acids, and the antioxidant, antibacterial and antifungal activities, and finally the data was subjected to a linear discriminant analysis to understand the discrimination of the supplementation percentages. Overall, intermediate supplementation until 1% seemed to have a positive effect on the mushrooms from Mogi-das-Cruzes region, while high supplementation favoured the mushrooms from the region of Presidente Prudente. Supplementation showed positive effects on the mushrooms by increasing the production of some secondary metabolites while not showing any negative cytotoxic effects.

2021Journal article

Open access