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The effect of light conditions on the content of selected active ingredients in anatomical parts of the oyster mushroom (Pleurotus ostreatus L.)

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cris.virtual.author-orcid0000-0003-2834-0405
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cris.virtual.author-orcid0000-0001-7185-5039
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cris.virtual.author-orcid0000-0002-9011-8592
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cris.virtualsource.author-orcida13de6c4-588c-42db-93b8-c78ea84734b3
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cris.virtualsource.author-orcid8786358f-edf5-4c7f-84cf-56861e61928f
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cris.virtualsource.author-orcid5a92c57a-50a8-4d53-a17d-17ad767a350e
dc.abstract.enThis study aimed to evaluate the effect of cultivation conditions in the context of light on the retention of selected vitamins, minerals and polyphenols in the stem and cap of the oyster mushroom (Pleurotus ostreatus L.). Additionally, the effect of the retention of bioactive components on the antioxidant activity of mushroom extracts was evaluated, taking into account the morphological part. Oyster mushrooms grown in the light of 200 lux had higher riboflavin content compared to mushrooms exposed to the light of lower intensity. The thiamine content of the mushrooms dropped with decreasing light intensity during cultivation. The content of biologically active compounds was found to be equal in the stem and the cap. In the case of riboflavin, it was shown that its contents in cap fractions, irrespective of the cultivation method, was statistically significantly higher than in stems. The mineral composition of caps and stems differed from each other. No differences in Zn and Cu content between the morphological parts of the mushroom studied were found. However, it was shown that the stems, regardless of the type of light, contained less iron, magnesium and sodium. Thus, it was observed that limited light exposure caused an increase in the content of total polyphenolic compounds, which did not correlate with antioxidant activity. There was no effect of the light on the antioxidant activity of mushrooms. It was also shown that stem extracts had higher antioxidant activity compared to the extracts obtained from the caps. This findings point to the possibility and potentail of use both fraction of mushrooms in the new food products development.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Bioinżynierii
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Warzywnictwa
dc.contributor.authorZawadzka, Agnieszka
dc.contributor.authorJanczewska, Anna
dc.contributor.authorKobus-Cisowska, Joanna
dc.contributor.authorDziedziński, Marcin
dc.contributor.authorSiwulski, Marek
dc.contributor.authorCzarniecka-Skubina, Ewa
dc.contributor.authorStuper-Szablewska, Kinga
dc.date.access2026-03-17
dc.date.accessioned2026-03-23T08:03:46Z
dc.date.available2026-03-23T08:03:46Z
dc.date.copyright2022-01-04
dc.date.issued2022
dc.description.abstract<jats:p>This study aimed to evaluate the effect of cultivation conditions in the context of light on the retention of selected vitamins, minerals and polyphenols in the stem and cap of the oyster mushroom <jats:italic>(Pleurotus ostreatus</jats:italic> L.<jats:italic>)</jats:italic>. Additionally, the effect of the retention of bioactive components on the antioxidant activity of mushroom extracts was evaluated, taking into account the morphological part. Oyster mushrooms grown in the light of 200 lux had higher riboflavin content compared to mushrooms exposed to the light of lower intensity. The thiamine content of the mushrooms dropped with decreasing light intensity during cultivation. The content of biologically active compounds was found to be equal in the stem and the cap. In the case of riboflavin, it was shown that its contents in cap fractions, irrespective of the cultivation method, was statistically significantly higher than in stems. The mineral composition of caps and stems differed from each other. No differences in Zn and Cu content between the morphological parts of the mushroom studied were found. However, it was shown that the stems, regardless of the type of light, contained less iron, magnesium and sodium. Thus, it was observed that limited light exposure caused an increase in the content of total polyphenolic compounds, which did not correlate with antioxidant activity. There was no effect of the light on the antioxidant activity of mushrooms. It was also shown that stem extracts had higher antioxidant activity compared to the extracts obtained from the caps. This findings point to the possibility and potentail of use both fraction of mushrooms in the new food products development.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,7
dc.description.number1
dc.description.points100
dc.description.versionfinal_published
dc.description.volume17
dc.identifier.doi10.1371/journal.pone.0262279
dc.identifier.issn1932-6203
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7854
dc.identifier.weblinkhttps://journals.plos.org/plosone/article?id=10.1371/journal.pone.0262279
dc.languageen
dc.relation.ispartofPLoS ONE
dc.relation.pagese0262279
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.titleThe effect of light conditions on the content of selected active ingredients in anatomical parts of the oyster mushroom (Pleurotus ostreatus L.)
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume17