Enrichment of Pleurotus ostreatus mushrooms with selenium in coffee husks

dc.creatorSilva, Marliane C.S. da
dc.creatorNaozuka, Juliana
dc.creatorLuz, José Maria R. da
dc.creatorAssunção, Laélia S. de
dc.creatorOliveira, Pedro V.
dc.creatorVanetti, Maria C.D.
dc.creatorBazzolli, Denise M.S.
dc.creatorKasuya, Maria C.M.
dc.date2018-08-23T12:26:18Z
dc.date2018-08-23T12:26:18Z
dc.date2012-03-15
dc.date.accessioned2023-09-27T21:36:37Z
dc.date.available2023-09-27T21:36:37Z
dc.identifier0308-8146
dc.identifierhttps://doi.org/10.1016/j.foodchem.2011.09.023
dc.identifierhttp://www.locus.ufv.br/handle/123456789/21373
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8963436
dc.descriptionPleurotus ostreatus fungus forms an edible mushroom that possesses important nutritional and medicinal properties. Selenium (Se) is essential to human diets and it is in low concentration in the soil, and consequently in food. P. ostreatus was grown in coffee husks enriched with various concentrations of sodium selenite. The biological efficiency of P. ostreatus was affected by the addition of high concentrations of Se. The highest level of Se absorption was obtained by adding 51 mg kg1 of sodium selenite. The mushrooms from first flush contained more Se than the further flushes. These results demonstrate the great potential of coffee husks in the production of Se-enriched mushrooms and show the ability of this fungus to absorb and biomagnify Se.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherFood Chemistry
dc.relationvolume 131, número 2, páginas 558-563, março 2012
dc.rightsOpen Access
dc.subjectAgro-industrial residues
dc.subjectCoffee husk
dc.subjectEdible mushrooms
dc.subjectSelenium
dc.titleEnrichment of Pleurotus ostreatus mushrooms with selenium in coffee husks
dc.typeArtigo


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