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Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus

Author

Listed:
  • Touseef Iqbal

    (Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan)

  • Muhammad Sohaib

    (Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan)

  • Sanaullah Iqbal

    (Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan)

  • Habib Rehman

    (Department of Physiology, University of Veterinary and Animal Sciences, Lahore, Pakistan)

Abstract

The global demand for high-quality, nutritious food is increasing, and mushrooms have gained popularity as a healthy dietary option; mushroom consumption is increasing in Pakistan owing to their rich nutritional profile, phytochemicals presence and antioxidant capacity. This study was carried out to determine comprehensive nutritional analysis, antioxidant parameters, amino acids, and fatty acid composition of commonly grown mushroom varieties oysters (Pleurotus ostreatus) and white buttons (Agaricus bisporus) in Pakistan. The study results indicated mushrooms are perishable, high in protein and fibre content, along with a low caloric value. Also, they are rich in essential minerals like potassium, phosphorus, iron, and water-soluble vitamins. In addition, both mushrooms demonstrated significant antioxidant activity, with oyster mushrooms having a higher potential. Additionally, profiling of fatty acids and amino acids showed mushrooms having low caloric value and powerful nutrition composition that makes them suitable for developing healthy dietary choices for better human health.

Suggested Citation

  • Touseef Iqbal & Muhammad Sohaib & Sanaullah Iqbal & Habib Rehman, 2024. "Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 42(3), pages 174-183.
    • Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:3:id:158-2023-cjfs
    DOI: 10.17221/158/2023-CJFS
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    References listed on IDEAS

    as
    1. Anna Lowenhaupt Tsing, 2015. "The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins," Economics Books, Princeton University Press, edition 1, number 10581.
    2. Magdalena Zalewska & Elżbieta Górska-Horczyczak & Monika Marcinkowska-Lesiak, 2021. "Effect of Applied Ozone Dose, Time of Ozonization, and Storage Time on Selected Physicochemical Characteristics of Mushrooms ( Agaricus bisporus )," Agriculture, MDPI, vol. 11(8), pages 1-13, August.
    Full references (including those not matched with items on IDEAS)

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