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Publication
Determinação do ergosterol no cogumelo ostra (Pleurotus ostreatus) cultivado em borras de café e palha de trigo
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Advisor(s)
Abstract(s)
Um dos cogumelos comestíveis que tem suscitado maior interesse nos últimos
anos é o Pleurotus ostreatus, conhecido como cogumelo ostra, devido
à facilidade de cultivo e ao seu grande potencial económico e qualidade
nutricional. Existe, assim, a necessidade de estudar a sua composição em
nutrientes e compostos bioativos para valorizar o seu cultivo. Este estudo
teve por objetivo determinar o teor de ergosterol, por Cromatografia Líquida
de Alta Eficiência acoplada a detetor de Ultravioleta-Visível, do cogumelo
Pleurotus ostreatus cultivado em diferentes substratos, nomeadamente,
borras de café e palha de trigo. Verificou-se que as amostras de cogumelo
P. ostreatus cultivadas em borras de café apresentaram uma concentração
de ergosterol superior (4,06 ± 0,32 mg/g de matéria seca) relativamente
às amostras da mesma espécie de cogumelo cultivadas em palha de trigo
(3,34 ± 0,19 mg/g de matéria seca). O uso das borras de café no substrato
de crescimento de cogumelos ostra permitiu um aumento da concentração
de ergosterol. No futuro seria de todo o interesse avaliar a influência do uso
deste subproduto no substrato de crescimento de outras espécies comestíveis
de cogumelos e no teor de outros compostos bioativos.
One of the edible mushrooms that have attracted more interest in recent years is Pleurotus ostreatus, known as the oyster mushroom, due to the ease of cultivation and its great economic potential and nutritional quality. Therefore there is the need to study its composition in nutrients and bioactive compounds to enhance its cultivation. This study aimed to determine the ergosterol content by high-performance liquid chromatography coupled to the ultraviolet-visibilize detector of Pleurotus ostreatus mushroom grown on different substrates, namely coffee grounds and wheat straw. Samples of P. ostreatus mushroom cultivated in coffee grounds showed a higher concentration of ergosterol (4.06 / g ± 0.32 mg dry matter) than the samples of the same species of mushroom grown on wheat straw (3.34 / g ± 0.19 mg dry matter). The use of coffee grounds on the oyster mushroom growth substrate allowed obtaining an increase in ergosterol concentration. In the future it would be of great interest to evaluate the influence of the use of this by-product on the growth substrate of other edible mushrooms species and on the content of other bioactive compounds.
One of the edible mushrooms that have attracted more interest in recent years is Pleurotus ostreatus, known as the oyster mushroom, due to the ease of cultivation and its great economic potential and nutritional quality. Therefore there is the need to study its composition in nutrients and bioactive compounds to enhance its cultivation. This study aimed to determine the ergosterol content by high-performance liquid chromatography coupled to the ultraviolet-visibilize detector of Pleurotus ostreatus mushroom grown on different substrates, namely coffee grounds and wheat straw. Samples of P. ostreatus mushroom cultivated in coffee grounds showed a higher concentration of ergosterol (4.06 / g ± 0.32 mg dry matter) than the samples of the same species of mushroom grown on wheat straw (3.34 / g ± 0.19 mg dry matter). The use of coffee grounds on the oyster mushroom growth substrate allowed obtaining an increase in ergosterol concentration. In the future it would be of great interest to evaluate the influence of the use of this by-product on the growth substrate of other edible mushrooms species and on the content of other bioactive compounds.
Description
Keywords
Cogumelo Ostra Pleurotus ostreatus Ergosterol Compostos Bioativos Composição dos Alimentos Alimentação e Nutrição
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2017 janeiro-abril;6(18):32-35
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP