Application of Near-Infrared Spectroscopy to Investigate Some Endogenic Properties of Pleurotus ostreatus Cultivars.

Marietta Fodor,András Geösel,Zsuzsanna Mednyánszky,Erika Etelka Mikola,Éva Stefanovits-Bányai

doi:10.3390/s20226632

Marietta Fodor, András Geösel + Show 3 more

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https://doi.org/10.3390/s20226632

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Abstract

Fourteen different Pleurotus ostreatus cultivars (Po_1–Po_14) were tested for free amino acid content (fAA), total polyphenol content (TPC), and antioxidant capacity (Ferric Reducing Ability of Plasma—FRAP) to select the cultivars with the most favorable traits. Automatic amino acid analyzer (fAA) and spectrophotometric assay (TPC, FRAP) results as well as Fourier-transform near infrared (FT-NIR) spectra were evaluated with different chemometric methods (Kruskal–Wallis test, Principal Component Analysis—PCA, Linear Discriminant Analysis—LDA). Based on total free amino acid concentrations and FRAP values, the Po_2 cultivar was found to be the most favorable. Types Po_3, Po_8, Po_10 and Po_12 were separated using PCA. Based on the spectral profile, they may contain polyphenols and reducing compounds of different qualities. LDA classification that was based on the concentrations of all free amino acids, cysteine, and proline of the cultivars was performed with an accuracy of over 90%. LDA classification that was based on the TPC and FRAP values was performed with an accuracy of over 83%.

Highlights

Different interspecific hybrids of Pleurotus ostreatus species were used for cultivation
Based on our experimental results, the Po_2 cultivar clearly stood out from the 14 Pleurotus cultivars in terms of free amino acid content
This cultivar had a significantly higher concentration not cultivars in terms of free amino acid content

Summary

Introduction

Due to the increasing consumer demand for bioactive mushrooms, it is necessary to grow resistant varieties in which the macronutrients and antioxidant components essential for vital functions are present in sufficient amounts [2,3,4]. The most widely consumed mushroom in the world is Agaricus bisporus, followed by Pleurotus spp. and Lentinula edodes. They are easy to grow and have a high nutritional value [1]. Pleurotus mushrooms are healthy foods, low in calories and in fat, rich in protein, carbohydrates, chitin, minerals (calcium, phosphorus, iron) and vitamins (thiamin, riboflavin and niacin) They contain high amounts of γ-aminobutyric acid (GABA) and ornithine [5]

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