Czech J. Food Sci., 2024, 42(3):174-183 | DOI: 10.17221/158/2023-CJFS

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

Touseef Iqbal ORCID...1, Muhammad Sohaib ORCID...1, Sanaullah Iqbal ORCID...1, Habib Rehman2
1 Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
2 Department of Physiology, University of Veterinary and Animal Sciences, Lahore, Pakistan

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.

Keywords: amino acids; edible mushrooms; healthy foods; nutritional composition; phytochemicals

Received: September 20, 2023; Revised: January 19, 2024; Accepted: January 29, 2024; Prepublished online: June 5, 2024; Published: June 27, 2024  Show citation

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Iqbal T, Sohaib M, Iqbal S, Rehman H. Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus. Czech J. Food Sci. 2024;42(3):174-183. doi: 10.17221/158/2023-CJFS.
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