Nutritional and antioxidant properties of novel cookies enriched with oyster mushroom (Pleurotus ostreatus) flour
Palavras-chave:
antioxidant activity; cookies; fortification; Pleurotus ostreatus; proximal composition.Resumo
The use of Pleurotus mushrooms in the formulation of industrialized foods is not fully exploited. This study was conducted to investigate the effects of wheat flour (WF) substitution with 10 % of oyster mushroom (Pleurotus ostreatus) flour (POF) on the nutritional and antioxidant properties of cookies. Proximal composition, phenolic content, and DPPH radical scavenging activity were determined in flours and cookies. Results showed that the contents of crude protein, ash and fiber of supplemented cookies were higher than that of control cookies (P< 0,05). Furthermore, fortification of P. ostreatus flour improved the functional quality of cookies by significantly enhancing the phenolic contents (736 42,07 in POF vs. 232,1 15,50 g tannic acid equivalents/g in WF cookies) and DPPH antioxidant activities (58,34 1,65 in POF vs. 9,61 2,07 % in WF cookies) (P< 0,05). Thus, enriched cookies could provide the consumers a novel cereal-based product with health-promoting benefits.
Referências
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25. STAROWICZ, M.; ARPACI, S.; TOPOLSKA, J.; WRONKOWSKA, M. “Phytochemicals and antioxidant activity in oat-buckwheat dough and cookies with added spices or herbs”, Molecules. 2021, 26, 2267. https://doi.org/10.3390/molecules26082267
2. CARRASCO-GONZÁLEZ, J.A.; SERNA-SALDÍVAR, S.O.; GUTIÉRREZ-URIBE, J.A. “Nutritional composition and nutraceutical properties of the Pleurotus fruiting bodies: potential use as food ingredient”, Journal of Food Composition and Analysis. 2017, 58, 69-81. http://dx.doi.org/10.1016/j.jfca.2017.01.016
3. GOMES-CORRÊA, R.C.; BRUGNARI, T.; BRACHT, A.; PERALTA, R.M.; FERREIRA, I.C.F.R. “Biotechnological, nutritional and therapeutic uses of Pleurotus spp. (Oyster mushroom) related with its chemical composition: a review on the past decade findings”, Trends in Food Science and Technology. 2016, 50, 103-117. http://dx.doi.org/10.1016/j.tifs.2016.01.012
4. LLAURADÓ-MAURY, G.; MORRIS-QUEVEDO, H.J.; HEYKERS, A.; LANCKACKER, E.; CAPPOEN, D.; DELPUTTE, P.; VANDEN BERGHE, W.; SALGUEIRO, Z.; COS, P. “Differential induction pattern towards classically activated macrophages in response to an Immunomodulatory extract from Pleurotus ostreatus mycelium”, Journal of Fungi. 2021, 7, 206. https://doi.or10.3390/jof7030206
5. MORRIS, H.J.; LLAURADÓ, G.; BELTRÁN, Y.; LEBEQUE, Y.; BATISTA, P.L.; MOUKHA, S.; PERRAUD-GAIME, I.; GARCÍA, N.; BERMÚDEZ, R.C.; BIDART, M.; COS, P.; HERNÁNDEZ, E., DIEZ, J.C. “Immunomodulating and antitumor properties of Pleurotus sp. in Cuba”. In: SÁNCHEZ, J.E., MATA, G., ROYSE, D.J. (Eds.). Updates on Tropical Mushrooms. Basic and Applied Research. San Cristóbal de Las Casas, Chiapas, México: El Colegio de la Frontera Sur, 2018, pp. 159-180. ISBN 978-607-8429-60-8
6. SÁNCHEZ, J.E.; LIEDO, P. “Propiedades antioxidantes de Pleurotus spp.”. In: SÁNCHEZ, J.E., ROYSE, D.J. (Eds.). La biología, el cultivo y las propiedades nutricionales y medicinales de las setas Pleurotus spp. San Cristóbal de las Casas, Chiapas, México: El Colegio de la Frontera Sur, 2017, pp. 197-209. ISBN 978-607-8429-47-9
7. BELTRÁN, Y.; MORRIS, H.J.; OLIVA, D.; BATISTA, P.L.; LLAURADÓ, G. “Composición micoquímica y actividad antioxidante de la seta Pleurotus ostreatus en diferentes estados de crecimiento”, Acta Biológica Colombiana. 2021, 26, 89-98. http://dx.doi.org/10.15446/abc.v26n1.84519
8. AISHAH, M.S.; WAN ROSLI, W.I. “The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products”, International Food Research Journal. 2013, 20, 183-188. ISSN 2231-7546
9. BELLO, M.; OLUWAMUKOMI, M. O.; ENUJIUGHA, V. N. “Nutrient composition and sensory properties of biscuit from mushroom-wheat composite flours”, Archives of Current Research International. 2017, 9, 1–11. http://dx.doi.org/10.9734/ACRI
10. JAMANGAPÉ, R.; PALACIOS, G.; CABALLERO, A.; ZEA, S.G.; MEZA, P.I.; ÁLVAREZ, P. “Evaluación proximal y sensorial de pasta Fettuccinie con sustitución parcial con harina de setas Pleurotus ostreatus”, Espacio I+D, Innovación y Desarrollo. 2019, VIII, 114-127. http://dx.doi.org/10.31644/IMASD.19.2019. a07
11. DAS, R.; SARKER, M.; LATA, M.B.; ISLAM, M.A.; AL FAIK, M.A.; SARKAR, S. “Physicochemical properties and sensory evaluation of sponge cake supplemented with hot air and freeze dried oyster mushroom (Pleurotus sajor-caju)”, World Journal of Engineering and Technology. 2020, 8, 665-674. https://doi.org/10.4236/wjet.2020.84047
12. BERMÚDEZ, R.C.; GARCÍA, N.; GROSS, P.; SERRANO, M. “Cultivation of Pleurotus on agricultural subtrates in Cuba”, Micologia Aplicada International. 2001, 13, 25-29. ISSN 1534-2581
13. SALEHI, F. “Characterization of different mushrooms powder and its application in bakery products: a review”, International Journal of Food Properties. 2019, 22, 1375-1385. https://doi.org/10.1080/10942912.2019.1650765
14. AOAC. Official methods of analysis. 18 ed. Arlington, VA, USA: Association of Official Analytical Chemists, AOAC International, 2006. ISBN 978-0935584752
15. SLINKARD, K.; SINGLETON, V.L. “Total phenol analyses: automation and comparison with manual method”, American Journal of Enology and Viticulture. 1977, 28, 49-55. ISSN 0002-9254
16. CHEUNG, L.M.; CHEUNG, P.C.K.; OOI, V.C.E. “Antioxidant activity and total phenolics of edible mushroom extracts”, Food Chemistry. 2003, 81, 249-255. ISSN 0308-8146
17. SZYDLOWSKA-CZERNIAK, A.; POLIŃSKI, S.; MOMOT, M. “Optimization of ingredients for biscuits enriched with rapeseed press cake-changes in their antioxidant and sensory properties”, Applied Sciences. 2021, 11, 1558. https://doi.org/10.3390/app11041558
18. AMARASINGHE, N.K.; WICKRAMASINGHE, I.; WIJESEKARA, I.; THILAKARATHNA, G.; DEYALAGE, S.T. “Functional, physicochemical, and antioxidant properties of flour and cookies from two different banana varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca)”, International Journal of Food Science. 2021, Article ID 6681687. https://doi.org/10.1155/2021/6681687
19. CULETU, A.; SUSMAN, I.E.; DUTA, D.E.; BELC, N. “Nutritional and functional properties of gluten-free flours”, Applied Sciences. 2021, 11, 6283. https://doi.org/10.3390/app11146283
20. KOZARSKI, M.; KLAUS, A.; JAKOVLJEVIC, D.; TODOROVIC, N.; VUNDUK, J.; PETROVIC, P.; NIKSIC, M.; M. VRVIC, M.; VAN GRIENSVEN, L. “Antioxidants of edible mushrooms”, Molecules. 2015, 20, 19489-19525. https://doi.org/10.3390/molecules201019489
21. LELLEY, J.L. “Aspectos nutritivos de las setas Pleurotus spp.” In: SÁNCHEZ, J.E, ROYSE, D.J. (Eds.) La biología, el cultivo y las propiedades nutricionales y medicinales de las setas Pleurotus spp. San Cristóbal de las Casas, Chiapas, México: El Colegio de la Frontera Sur, 2017, pp. 177-196. ISBN 978-607-8429-47-9
22. MUNTEANU, I.G.; APETREI, C. “Analytical methods used in determining antioxidant activity: a review”, International Journal of Molecular Sciences. 2021, 22, 3380. https://doi.org/10.3390/ijms22073380
23. ATRI, N.S.; SHARMA, S.K.; JOSHI, R.; GULATI, A.; GULATI A. “Nutritional and nutraceutical composition of five wild culinary-medicinal species of genus Pleurotus (Higher Basidiomycetes) from Northwest India”, International Journal of Medicinal Mushrooms. 2013, 15, 49-56. ISSN 1521-9437
24. MAHLOKO, L.M.; SILUNGWE, H.; MASHAU, M.E.; KGATLA, T.E. “Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits”, Heliyon. 2019, 5, e02479. https://doi.org/10.1016/j.heliyon.2019.e02479
25. STAROWICZ, M.; ARPACI, S.; TOPOLSKA, J.; WRONKOWSKA, M. “Phytochemicals and antioxidant activity in oat-buckwheat dough and cookies with added spices or herbs”, Molecules. 2021, 26, 2267. https://doi.org/10.3390/molecules26082267
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2021-10-26
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Morris-Quevedo, H. J., Yebra-Díaz, M. I., Arce-Ferrera, J. L., Perera-Segura, E., & García-Oduardo, N. (2021). Nutritional and antioxidant properties of novel cookies enriched with oyster mushroom (Pleurotus ostreatus) flour. Revista Cubana De Química, 33(3), 437–451. Recuperado de https://cubanaquimica.uo.edu.cu/index.php/cq/article/view/5195
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