JOURNAL OF BIOLOGICAL REGULATORS & HOMEOSTATIC AGENTS Vol. 32, no. 1, 107-113 (2018)
An insight into nutritional profile of selected Pleurotus species.
A. Irshad 1, S. Sharif 2, M. Riaz 3, F. Anjum 4
1 Department of Biochemistry, Faculty of Sciences, University of Agriculture, Faisalabad-Pakistan
2 College of Biosystem Engineering and Food Science, Zhejiang University-China
3 Department of Allied Health Sciences, Sargodha Medical College, Faculty of Medical and Health Sciences, University of Sargodha-Pakistan
4 Department of Chemistry, Faculty of Science and Technology, Government College University, Faisalabad-Pakistan
The global demand for good quality food indicates that consumers are more concerned about a particular diet associated with good health and lower risk for certain ailments. Mushrooms are widely used as healthy nutritious food. In the present study, the nutritional composition of four different Pleurotus sp. was determined. Prior to extraction, all the selected mushrooms were subjected for proximate composition analysis. The protein, fat, ash, total carbohydrate, fiber and energy contents were in the range of (16.07- 25.15%), (0.64-2.02%), (2.1-9.14%), (65.66-82.47%), (6.21-54.12%) and (342.20-394.30Kcal/100g), respectively. The spectrophotometric analysis showed that the concentration of protein was in the range of 45.78-33.47 mg/g in all Pleurotus sp. High performance liquid chromatographic analysis of sugars showed six different mono and disaccharides in all the selected mushrooms. The fatty acid profile by gas chromatography-mass spectrometry revealed that the main fatty acids in selected mushrooms were present in the order linoliec acid> oleic acid> palmitic acid. The results suggested that all the Pleurotus sp. could be considered as a rich source of nutrients.