Antioxidant Compounds of the Edible Mushroom Pleurotus ostreatus - Pages 1-14

Shanmugaprakasham Selvamani, Hesham Ali El-Enshasy, Daniel Joe Dailin, Roslinda Abd Malek, Siti Zulaiha Hanapi, Kugan Kumar Ambehabati, Dalia Sukmawati, Ong Mei Leng and Neo Moloi

DOI: https://doi.org/10.6000/1927-3037.2018.07.01

Published: 24 September 2018

Abstract: Mushrooms have been used since centuries in many ancient cultures as source of food and medicine. However, until now the therapeutic values of mushrooms position this group of macrofungi as one of the major component in traditional medicine practice especially in South East Asia and China. Of different species of known mushrooms, Pleurotus spp. is widely known as part of food chain based on its high nutritional value. However, of the more than 70 species known, only few species are cultivated in mass production and used such as P. ostreatus, P. florida, and P. ajor-caju. However, P. ostreatus (widely known as oyster mushroom) received more attention in food industries based on its high growth rate and ease of cultivation using different substrates. This mushroom is rich of wide range of bioactive molecules of proven medicinal values with many therapeutic activities as anticancer, immunomodulatory, antiapoptotic, anti hypocholesterolemic, anti hyperglycemic, antimicrobial, anti-inflammatory, anti-osteoporetic, and many others. This work focuses on reviewing on the different classes of oyster mushroom bioactive compounds of antioxidant activities such as phenolics, beta carotene, lycopene, ascorbic acid, tocopherols, and ergosterols. This review provides also comprehensive information on the recent research to enhance the antioxidant properties through alteration of the cultivation strategy and addition of some compounds during the cultivation of P. ostreatus.

Keywords: Pleurotus ostreatus, antioxidants, fruiting bodies, mycelium, mushroom bioactives.

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Mini-Review of Dehydrated Products: Nutritional Properties and Mineral Components of Freeze Dried Tropical Fruits - Pages 15-21

Siti Alyani Mat, Noor Azwani Zainol and Mohamad Roji Sarmidi

DOI: https://doi.org/10.6000/1927-3037.2018.07.02

Published: 24 September 2018

Abstract: The purpose of dehydration process is to reduce moisture content to prolong shelf life, to promote convenience and at the same time to assist transportation of delicate and perishable products across long distances. Freeze drying is known as one of the best methods to retain quality compared to other dehydration processes. This is due to lower instances of rupture of the structure and minimal loss of nutrient. These parameters are important to consumers and also for the food industry. This mini-review compares methods of dehydration processes, as well as their advantages and disadvantages when used in combination with other technologies. Data compilation on nutritional properties and mineral components of tropical fruits, namely guava, pineapple, papaya and jackfruits which had underwent freeze drying technologies are also reviewed.

Keywords: Tropical fruits, preservations, freeze dried fruits, nutritional properties, minerals component.

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