Silva, Ana RitaOludemi, TaofiqCosta, CristinaBarros, JoanaFerreira, InêsNunes, JoãoPrieto Lage, Miguel A.Simal-Gandara, JesusBarros, LillianFerreira, Isabel C.F.R.2018-02-192020-06-222018-01-192020-06-222020Silva, Ana Rita; Oludemi, Taofiq; Costa, Cristina; Barros, Joana; Ferreira, Inês; Nunes, João; Prieto, Miguel A.; Simal-Gandara, Jesús; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Mushrooms bio-residues valorisation: Optimisation of ergosterol extraction using response surface methodology. Food and Bioproducts Processing. ISSN 0960-3085. 122, p. 183-1920960-3085http://hdl.handle.net/10198/21867The bio-residues of Pleurotus ostreatus, Agrocybe cylindracea, and Pleurotus eryingii were stud-ied as sustainable sources of ergosterol. Its extraction was performed by a heat-assistedextraction technique and optimised using response surface methodology. The responseswere: extraction yield of the residual material (R) from the mushroom bio-residues driedweight (%), the quantification of ergosterol in the M dw (mg E/100 g M dw), and in the R (mgE/g R). The most feasible responses for industrial transference were obtained for P. ostreatusbio-residues, at the optimal conditions of 65.6 min at 30◦C and 43.7 min at 90◦C producing43.72 mg E/g R and 290.90 mg E/100 g M dw, respectively. The model satisfactorily fitted theexperimental data for all responses, thus implying a good agreement between the experi-mental values and those predicted by the model. The study proposes a simple and efficientmethod to produce an ergosterol rich extract from mushroom bio-residues.engBio-residuesErgosterolHeat-assisted extractionMushroomsResponse surface methodologyjournal article10.1016/j.fbp.2020.04.005