Mushroom By-products Research Articles

Mushroom By-Products as a Source of Growth Stimulation and Biochemical Composition Added-Value of Pleurotus ostreatus, Cyclocybe cylindracea, and Lentinula edodes.

Spent mushroom substrates (SMSs) and mushroom basal bodies (MBBs) are significant by-products because of their nutrient content even after harvesting. This study aimed to evaluate the effect of these two by-products, derived from Agaricus bisporus (Ab) and Cyclocybe cylindracea (Cc) cultivation, as potential growth and biochemical composition add-value enhancers of edible mushroom mycelia such as Pleurotus ostreatus, C. cylindracea, and Lentinula edodes. Fungal growth substrates enriched with SMS and MBB extracts significantly affected the growth of mushroom mycelia. In particular, on P. ostreatus, the MBBs Ab and Cc extracts determined an increase in mycelial weight by 89.5%. Also, by-products influenced mushrooms' mycelial texture, which appeared more floccose and abundant in growth. FT-IR analysis showed that L. edodes mycelium, grown on MBB substrates, showed the highest increase in bands associated with proteins and chitin. Results demonstrated that mushroom by-products enhance mycelial growth and confer an enrichment of compounds that could increase mycelial resistance to pathogens and make a nutraceutical improvement.

Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step.

Mushroom production and consumption are gaining increased interest due to their unique flavor and nutritional value. However, in the mushroom industry, large amounts of by-products are generated, which have a high negative environmental and economic impact. In this study, an osmotic dehydration process followed by hot-air-drying was applied to mushroom stems to produce dried mushrooms as the end product. The osmotic dehydration conditions (concentration of hypertonic solution, specifically, 10-30% maltodextrin and 20-40% oligofructose; a treatment time of 40-80 min; and a temperature range of 30-50 °C) were optimized using response surface methodology (RSM). The results showed that a four-factor three-level Box-Behnken experimental design was effectively implemented to evaluate the effect of the process parameters and identify the optimal osmotic dehydration conditions for producing osmotically dehydrated mushrooms. The main factor affecting mass transfer was the osmosis temperature, and the optimal conditions were found to be 38 °C, 40% oligofructose and 19.3% maltodextrin as the osmotic agents, and 80 min of immersion time. Moreover, the results showed that osmotic pretreatment, in the optimal conditions, significantly reduced the required drying time of the by-products compared to traditional hot-air-drying, especially at milder drying temperatures. Consequently, the required energy was also reduced by at least 40% at 50 °C.

Dietary supplementation of Agaricus bisporus by-products on development, egg production, egg quality, and antioxidant capacity of yolk in laying quails

Abstract The effect of dietary supplementation with Agaricus bisporus mushrooms powder (ABP) from byproducts on the development, egg production, egg quality, and antioxidant yolk capacity of Japanese laying quail was assessed. A total of 100 female quails 20-week-old were allotted to 5 treatments (5 replications, 4 females each) and received a basal diet supplemented with six graded levels of ABP (0 g/kg, 2.5 g/kg, 5.0 g/kg, 7.5 g/kg and 10.0 g/kg) according to ABP0, ABP25, ABP50, ABP75, and ABP100 groups for 70 days. The results indicated no adverse impact (P>0.05) of dietary ABP on production performance and egg internal quality. A quadratic effect was described for egg-breaking strength (P<0.05) and eggshell thickness (P<0.01), showing the highest values at a dose of 7.5 g/kg ABP. Compared to the control, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) yolk reduction was higher (quadratic) in the 5.0 g/kg ABP diet (P<0.001), while malondialdehyde (MDA) levels decreased linearly in all groups fed with ABP (P<0.001) as compared to the control group. The results suggest that the eggs from ABP quails could have an added value that would improve their marketability. The favourable findings of the current research demonstrate that including mushroom by-products in animal feed could reduce animal feed costs and reduce environmental damage.

Microencapsulation of apricot kernel oil: Utilization of mushroom by-product as an emulsifier in oil-in-water emulsion.

The present study investigated mushroom by-products as a substitute for emulsifiers in the microencapsulation of apricot kernel oil. Mushroom by-product emulsions were more viscous and had higher centrifugal (85.88±1.19 %) and kinetic (90.52±0.98 %) stability than control emulsions (Tween 20 was used as emulsifier). Additionally, spray-drying mushroom by-product emulsions yielded a high product yield (62.56±1.11 %). Furthermore, the oxidative stability of powder products containing mushroom by-products was observed to be higher than that of the control samples. For an accelerated oxidation test, the samples were kept at various temperatures (20, 37, and 60 °C). TOTOX values were assessed as indicators of oxidation, with values exceeding 30 indicating oxidation of the samples. Of the samples stored at 60 °C, the non-microencapsulated apricot kernel oil oxidized by the fifth day (41.12±0.13 TOTOX value), whereas the powder samples containing the mushroom by-products remained unoxidized until the end of the tenth day (37.05±0.08 TOTOX value). This study revealed that mushroom by-products could be a viable alternative for synthetic emulsifiers in the microencapsulation of apricot kernel oil. It has been observed that using mushroom by-products instead of synthetic emulsifiers in oil microencapsulation can also delay oxidative degradation in microencapsulated powders.

Enhancing Biomass and β-Glucan Yield from Oyster Mushroom Pleurotus ostreatus (Agaricomycetes) Mycelia through Extract Valorization.

This study aimed to examine the impact of mushroom extract-based solid media on the β-glucan content, growth rate, density, and biomass content of Pleurotus ostreatus (oyster mushroom) mycelia. Fresh, high-quality raw P. ostreatus were washed, sliced, and heated in a sealed pressure cooker at 90°C for 4 h in the drying cabinet. Following the heating process, centrifugation was carried out. Different concentrations of Pleurotus ostreatus extract were mixed with distilled water (0%, 25%, 50%, 75%, and 100%) and prepared for a sterile solid media. A malt extract-based medium was maintained as a control. This study focuses on the growth performance of P. ostreatus mycelium on its own mushroom extract-based culture medium which holds considerable economic and environmental significance. During the six-day observation period, the mycelium exhibited consistent growth across all tested media, maintaining a steady growth rate of 15 mm. The increased content of mushroom extract resulted from the enhanced density of the mycelia and biomass content. It can be inferred that when media containing less than 25% of mushroom extract dilution is used, β-glucan can be formed in smaller amounts. Further research is needed to explore mushroom extract derived from different types of mushroom byproducts, which fail to meet commercial standards.

Extraction of bioactive compounds from Lion's Mane mushroom by-product using supercritical CO2 extraction

Supercritical fluid extraction using CO2 (SCFE-CO2) was used to examine extraction efficiency of bioactive compounds from irregular-shaped Lion's Mane (LM) mushroom by-products. Optimal SCFE-CO2 conditions (46.38 °C, 100 bar, and 0.99 mL/min of EtOH flow rate) for maximum yield (a mass fraction of 11.64%), ergosterol (3.74 mg/g dried LM), total phenolic content, TPC (815.93 µg GAE/g dried LM), and antioxidant activity (42.97 µg TE/g dried LM) were determined using following parameters: temperature (40 °C to 60 °C), pressure (100 bar to 300 bar), and EtOH flow rate (0 mL/min to 1 mL/min). EtOH flow rate was a key factor in raising extraction yield and quality. SCFE-CO2 was equally effective compared to conventional extraction (Maceration) for LM, as there were no significant differences (p ≥ 0.05) in yield, ergosterol content, TPC, or antioxidant activity. This green extraction technology could be an excellent alternative method for recovering bioactive compounds from medicinal mushrooms.

The feasibility of partial replacement of berseem hay by spent mushroom (Pleurotus osteratus) substrate in rabbit diets on growth performance, digestibility, caecum fermentation, and economic efficiency

ABSTRACTNowadays, agricultural by-product disposal is a major concern. The mushroom by-products could be used as an alternative feed source in rabbit diets. Therefore, partial replacement of berseem hay (BH) with spent mushroom substrate (SMS) was conducted in four experimental groups as follows: 0, 20, 40, and 60% of SMS. Forty weaned New Zealand White (NZW) rabbits at 6th weeks of age with an initial body weight of 520.25 ± 70.01 g were fed the experimental diet for 8 weeks. The results showed that ash content and cell wall constituents in SMS were higher than in BH, while the other nutrient compounds in SMS were lower than in BH. Dietary SMS at a level of 60% increased the final body weight (p = 0.05) and feed conversion ratio (p ≤ 0.05). However, average daily gain and total feed intake were not affected by treatments. The replacement of SMS at levels of 40 and 60% significantly improved nutrient digestibility and total digestible nutrient value. SMS 60% decreased (p = 0.040) faecal N and improved (p = 0.006) retained nitrogen. The SMS replacement increased caecum length (p = 0.001), and full and empty caecum weight (p = 0.001 and 0.021, respectively) compared to the control. The SMS inclusion caused a decrease (p = 0.021 and 0.007) in the pH and NH3-N concentrations, respectively. Total VFA, acetic acid, butyric acid, and propionic acid proportions increased with the dietary inclusion of SMS in a level-dependent manner. Using SMS as a replacement for BH in growing rabbit diets reduced the total feed cost, and consequently improved net revenue, economic efficiency, and relative economic efficiency.

Semisolid medium internal phase emulsions stabilized by dendritic-like mushroom cellulose nanofibrils: Concentration effect and stabilization mechanism

Emulsions with reduced fat and natural stabilizers are currently prevalent. Herein, semisolid emulsions with an oil phase of 50 % were successfully prepared using cellulose nanofibrils from mushroom stipes as stabilizers. Cellulose nanofibrils obtained by high-pressure homogenization were dendritic-like and possessed a contact angle of 70.50 ± 0.41°. The rheological properties and stability of emulsions increased significantly as nanocellulose concentrations increased from 5 to 20 mg/mL, while nanocellulose at 25–30 mg/mL significantly reduced the storage stability and anti-lipid oxidation ability of emulsions. The microstructure of semisolid emulsions demonstrated that nanocellulose fibers at 20 mg/mL could stabilize emulsions by forming compact interfacial films around droplets and creating intensive bridging networks between neighboring droplets, while nanofibers at concentrations over 20 mg/mL easily clustered in the aqueous phase, making the droplets more susceptible to aggregation and demulsification. The results demonstrate that cellulose nanofibrils from mushroom byproducts have the potential to stabilize semisolid food-grade emulsions.

Enzymatic Preparation of Mushroom By-product Protein Hydrolysates (Mb-PPHs)

The excessive use of chemical fertilizers can cause severe environmental damage. In recent decades, the application of biostimulants to improve soil composition and stimulate plant growth has contributed significantly to environmental preservation. In this paper, we studied the production and characterization of an amino acid/peptide-enriched biostimulant using edible mushroom (Agaricus bisporus) by-products (tails and nonmarketable mushrooms) as raw materials and commercial proteases as hydrolytic agents. A single hydrolytic process using four different endoproteases, Alcalase®, L-450, Flavourzyme® or papain, and a sequential hydrolytic process using two proteases, an endoprotease and an exoprotease, Alcalase® + Flavourzyme® or L-450 + Flavourzyme), were conducted. A preevaluation of potential plant biostimulants was also carried out, testing the biostimulant capacity of single and sequential Mb-PPHs to stimulate maize seed germination and root growth, as well as the evaluation of the vigor index (VI), with very promising results.Graphical

Untargeted metabolomics analysis of non-volatile metabolites and dynamic changes of antioxidant capacity in Douchi with edible mushroom by-products

This study investigated the non-volatile metabolites and antioxidant activity of Douchi, an edible mushroom by-product. A total of 695 non-volatile metabolites were detected using UPLC-MS/MS-based metabolomics analysis, and the greatest impact on metabolite composition was observed during Koji-making and the first 5 days of post-fermentation. Throughout the fermentation process, 366 differential metabolites were identified, with flavonoids being the most prominent followed by amino acids and their derivatives, which were found to be important for the quality of edible mushroom by-product Douchi (EMD). The antioxidant capacity of EMD significantly increased with the longer fermentation time, which might be associated with the conversion of isoflavone glycosides to aglycones, amino acids and their derivatives, free fatty acids, group A saponins, and phenolic acids. These findings suggested that different fermentation phases of EMD significantly affected the non-volatile metabolite profile and antioxidant capacity.

Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp.

Mushroom by-products are economical and eco-friendly raw materials with bioactive and functional characteristics that allow for potential uses as food ingredients. However, mushroom upcycling has yet to be fully exploited, despite the many opportunities that mushrooms may offer. The mushroom protein by-product (MPBP) resulting from mushroom protein production was characterized (chemical composition, physicochemical attributes, and functional properties) and incorporated into plant-based batter formulations to prepare four experimental groups with different ratios (w/w, %) of wheat flour (W) to MPBP (100 W, 75 W/25 MPBP, 25 W/75 MPBP, and 100 MPBP). Subsequently, the batter was used for frying batter-coated shrimp, which was evaluated for cooking loss, coating pick-up, oil absorption, and color parameters (L*, a*, and b*). MPBP showed high content of dietary fiber, mainly insoluble fiber (49%), and it is potentially suited for the formulation of high-fiber food products. The MPBP physicochemical attributes pH (11.69), water activity (0.34), L* (58.56), a* (5.61), b* (18.03), and particle size distribution (250-500 µm (22.12%), 125-250 µm (41.18%), 63-125 µm (37.53%), and < 63 µm (0.82%) were noted. Concerning the MPBP functional characteristics, solubility (12.7%), emulsifying activity index (7.6 m2/gr), emulsion stability index (52.4 min), water holding capacity (4.9%), and oil holding capacity (4.8%) were reported. Adding MPBP into batter formulations for batter-coated shrimp resulted in higher values of cooking loss, oil absorption, coating pick-up, and a* color, while lowering L* and b* values. The best experimental results were reported for group 75 W/25 MPBP, which indicates that MPBP can potentially be accepted as a novel batter ingredient for partial substitution of wheat flour.

Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji

Douchi is a traditional salt-fermented soybean food with various bioactivities, such as anti-oxidation, anti-diabetes, and anti-hypertension, which are greatly affected by the activities of protease and β-glucosidase during koji production. Edible mushroom by-products are ideal ingredients for enhancing food flavor and nutritional quality due to their unique nutritional characteristics of high protein, rich amino acids, and low calories. However, there is no research on the preparation of Douchi by the mixed fermentation of edible mushroom by-products and soybeans. In this study, response surface methodology (RSM) was used to optimize the fermentation conditions of edible mushroom by-product Douchi koji (EMDK) with protease and β-glucosidase activities as indicators, and the changes in the main bioactive compounds and antioxidant activities of unfermented raw samples (URS), Douchi koji without edible mushroom by-product (DKWE), and EMDK were compared. The results of single-factor tests and RSM showed that the optimal fermentation conditions of EMDK were the Aspergillus oryzae to Mucor racemosus ratio of 1:1, inoculation amount of 6%, edible mushroom amount of 21%, and fermentation time of 63 h, and the activities of protease and β-glucosidase under these conditions were 796.03 ± 15.01 U/g and 1175.40 ± 36.98 U/g, respectively. Additionally, compared with URS and DKWE, the contents of total isoflavones and β-glucoside isoflavones in EMDK were notably decreased, while the contents of amino nitrogen, total phenolics, total flavonoids, and aglycone isoflavone, as well as the antioxidant capacity were significantly increased. Furthermore, significant correlations were found between the above components and antioxidant capacity. These results showed that edible mushroom by-product could be incorporated into soybeans for co-fermentation, conferring higher nutritional value to and antioxidant capacity of Douchi koji.

From By-Products to Fertilizer: Chemical Characterization Using UPLC-QToF-MS via Suspect and Non-Target Screening Strategies

The increasing demands of agriculture and the food market have resulted in intensive agricultural practices using synthetic fertilizers to maximize production. However, significant efforts have been made to implement more environmentally friendly procedures, such as composting, to overcome the adverse impact of these invasive practices. In the terms of this research, composting was applied to the production of two biofertilizers, using onion and mushroom by-products as raw materials respectively. The main purposes of this work were to identify the compounds that pass from the raw materials to the final products (onion-based and mushroom-based), as well as the characterization of the chemical profile of these final products following suspect and non-target screening workflows via UPLC-qToF-MS. Overall, 14 common compounds were identified in the onion and its final product, while 12 compounds were found in the mushroom and its corresponding product. These compounds belong to fatty acids, organic acids, and flavonoids, which could be beneficial to plant health. The determination of parameters, such as the pH, conductivity, organic matter, nitrogen content, and elemental analysis, were conducted for the overall characterization of the aforementioned products.

Valorization of mushroom by-products: a review.

With the rapid growth of the global economy and the global population, the production of solid waste has increased remarkably. Mushrooms are gaining popularity among researchers for their ability to turn waste into nutrients. However, a large number of by-products are produced during the industrial processing of mushrooms. Traditional waste management, focusing on the utilization and disposal of mushroom by-products, has attracted the attention of researchers. Meanwhile, the circular economy has become a multidisciplinary research field, and the valorization of mushroom by-products is a very important part of circular economy research. Various mushroom by-products of mushroom are reviewed in this paper. By-products are used in food as raw materials or functional components, in livestock and poultry feed after grinding/fermentation, and as electrochemical materials and papermaking materials. The by-products can also be used to produce ethanol and other biological sources of energy, as absorbing substances in sewage treatment, and as fertilizer in soil amendment. Mushroom processing by-products can be applied in various fields. To improve production efficiency, new extraction technology (including supercritical fluid technology and microwave extraction technology) can be adopted to increase the bioactive substance content in the by-products. Choosing appropriate processing temperature, time, and other processing conditions can also enhance product quality. Finally, more research is needed on the cost-effective utilization of the by-products and the feasibility of industrialization. © 2022 Society of Chemical Industry.

A comparative study of conventional and supercritical carbon dioxide extraction methods for the recovery of bioactive compound from Lion’s Mane mushroom (Hericium erinaceus)

Lion’s Mane mushroom (Hericium erinaceus), LM, is a medicinal mushroom which has various bioactive compounds within its fruiting bodies. However, during the cultivation, a large amount of the irregular-shape LM (Ir-LM) was generated. This mushroom type was considered a mushroom by-product. In this study, conventional solvent extraction (Maceration) and supercritical fluid extraction using carbon dioxide (SCFE-CO2) were performed to compare the recovery of ergosterol, hericenone C, and hericene A content from Reg-LM and Ir-LM fruiting bodies. Furthermore, two extraction conditions (40°C at 200 bar and 70°C at 350 bar) were conducted for the SCFE-CO2technique. The results showed that SCFE-CO2methods produced a higher recovery of ergosterol and hericenone C as compared to the Maceration techniques. SCFE-CO2extracts were determined for their antioxidant activities. The DPPH radical scavenging activity of the extract from 70°C at 350 bar was significantly higher (p &lt; 0.05) than the extract obtained from 40°C at 200 bar. The results revealed the use of green technology supercritical fluid extraction using carbon dioxide to recover bioactive compounds from mushroom by-products and apply for high-value added products.

Stabilization of oil-in-water emulsions with a mushroom (Agaricus bisporus) by-product

A concentrate of mushroom (Agaricus bisporus) by-products (MC), mainly composed of polysaccharides and proteins, was used as an emulsifier (1.5–7.5% w/w) in oil-in-water emulsions. An emulsion stabilized with Tween®20 was used as control. MC (5 and 7.5% w/w) increased the emulsion viscosity and promoted shear-thinning behaviour. Median droplet diameters of 5 and 7.5% w/w MC emulsions (d50 ~2.8 and ~2.1 μm) were similar to that of control but larger (p < 0.05) in 1.5 and 3% w/w MC emulsions (d50 ~5.2 and ~3.4 μm) which also presented flocculation. Emulsions with 5 and 7.5% w/w MC were more stable against droplet size variation than the control. The backscattering profiles showed less droplet migration with MC addition (5 and 7.5% w/w). Stability promoted by MC was due to viscosity increase, steric hindrance, and probably Pickering effect and not to electrostatic forces according to the Z-potential. MC addition promoted perceptible colour changes in the emulsions.

Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks

Although it is not an easy task, sodium reduction in food is necessary, and in this scenario, the research for tasty food with reduced sodium content has an extremely relevant role. In this study, sodium reduction in corn extruded snacks was evaluated. Four snack samples were evaluated: one control sample (with salt and monosodium glutamate) and three reduced-sodium formulations. To minimize sensory losses caused by sodium reduction, monosodium glutamate (MSG) and Umami Ingredient (a new flavor enhancer ingredient obtained from shiitake mushroom byproducts) were used as flavor enhancers, since the utilization of Umami Ingredient enables the development of MSG-free and low-sodium products. The physical (expansion ratio, density and cutting force) and sensory (acceptance through hedonic scale, Just-about-right scale and characterization by the Rate-All-That-Apply method) characteristics of the snacks were investigated. Snacks with lower sodium content exhibited lower acceptance compared to the control sample, but they were not rejected by the consumers. Umami Ingredient performed similarly to MSG on seasoning flavor, salty and umami tastes. From this result, Umami Ingredient can be considered a potential alternative to replace MSG in low-sodium food, acting as a flavor enhancer and contributing to reducing the use of additives in the product formulation.

Addition of a mushroom by-product in oil-in-water emulsions for the microencapsulation of sunflower oil by spray drying

The by-product generated after ergosterol extraction from mushrooms (A. bisporus) is rich in polysaccharides (β-glucans) and proteins. The usefulness of this mushroom’s by-product (MC) in oil microencapsulation by spray drying was evaluated partially replacing maltodextrin (13.5% w/w dry matter) and totally substituting Tween®20 with MC. Ergosterol was investigated as antioxidant. Non-Newtonian stable emulsions with mono-modal droplet size distributions were obtained with MC. Oil encapsulation efficiency was high (≥89%) and oil within microcapsules containing MC exhibited higher (p < 0.05) oxidative stability during spray drying. Powders containing MC exhibited larger particles (d5027% larger), 12% lower solubility in water and perceptible color changes. During storage (35 °C 50% RH), conjugated dienes increased more slowly in microcapsules containing MC. Reductions up to 28% in linoleic acid were observed after 150 days. Ergosterol was 95% degraded after 150 days in powders with MC and totally degraded after 2 days in powders without MC.

Using of by-products of mushroom (Pleurotus ostrateus) growing on rice straw in Nile Tilapia (Oreochromis niloticus) fingerling diets

The present study was carried out at the World Fish Abbassa Sharkia, Egypt with cooperation of Animal Production Research Institute (APRI) Agriculture Research Center Giza, Egypt. The study was conducted to investigate the possibility of incorporating by-products of mushroom growing on rice straw as an energy source and cheap alternative feed stuffs instead of the diets in all-male Nile tilapia, O. niloticus fingerlings Abbassa strain (G9) (6.03g±0.22g) were obtained from the World Fish. Genetic improvement program. Five experimental diets were formulated, as iso nitrogenous (30.80 % CP) and isocaloric (4325.94 Kcal/kg diet), containing 0, 5, 10, 15 and 20% of mushroom by-product T1, T2, T3,T4 and T5, respectively and fed to monosex Nile tilapia, (Oreochrom isniloticus) fingerlings with average individual weight of (6.03g ± 0.12g).Total of Fish were fed at a rate of 5 % of total biomass, tilapia were hand-fed to apparent satiation which was divided between three feeding times daily (8:00, 12:00, and 15:00 hours). The results showed no significant differences between all treatments (P>0.05) in growth performance and feed protein utilization of fish up to 20% compared with the control in Nile tilapia fingerlings diets resulted a better economic efficiency.

Ultrasound-assisted extraction of ergosterol and antioxidant components from mushroom by-products and the attainment of a β-glucan rich residue.

Revalorization of mushroom by-product (stalks of A. bisporus) by extracting its components is proposed. The extraction kinetics at 25°C of ergosterol, phenolic compounds and antioxidant activity by mechanical agitation (at 130rpm) and ultrasound assistance (at 182 and 321W/L) in 70 and 96% v/v ethanol/water solutions during 30min were evaluated and satisfactorily modelled, using the Weibull model (mean relative error≤7.8%). The effect of the ethanol concentration was high in the ergosterol extraction yield (2 times higher yields in 96% than in 70%) but slight in those of phenolic compounds and antioxidant activity. Ultrasound assistance promoted considerable yield increases (up to 2 times higher in ergosterol, 46% in phenolic compounds and 25% in antioxidant activity) depending on the ethanol concentration and ultrasound power density. The residues after extraction were characterized and constituted a potential source of high value polysaccharides as β-glucans (average 12.2±1.7g/100gdm).