Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value
In several Mediterranean countries, olive pruning residues (OLPRs) are abandoned or burned leading to several environmental problems. Valorization of these agrowastes could be a challenge for the primary decomposer Pleurotus ostreatus, turning them into edible biomass. The OLPR was used alone (OLPR)...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | Scientifica |
| Online Access: | http://dx.doi.org/10.1155/2020/3950357 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832551262887870464 |
|---|---|
| author | Sami Abou Fayssal Mohammed A. Alsanad Zeina El Sebaaly Ahmed I. H. Ismail Youssef N. Sassine |
| author_facet | Sami Abou Fayssal Mohammed A. Alsanad Zeina El Sebaaly Ahmed I. H. Ismail Youssef N. Sassine |
| author_sort | Sami Abou Fayssal |
| collection | DOAJ |
| description | In several Mediterranean countries, olive pruning residues (OLPRs) are abandoned or burned leading to several environmental problems. Valorization of these agrowastes could be a challenge for the primary decomposer Pleurotus ostreatus, turning them into edible biomass. The OLPR was used alone (OLPR), or in mixtures with wheat straw (WS : OLPR 1 : 3 v/v and WS : OLPR 3 : 1 v/v). Mycelial colonization was hastened by 3.7 days in WS : OLPR 1 : 3 (v/v). Yields were comparable to control (WS) in WS : OLPR 3 : 1 (v/v). Organic matter loss decreased with increasing proportions of OLPR in substrates. The nutritional value of mushrooms was improved by lower fat and sodium contents, in WS : OLPR 1 : 3 (v/v) and WS : OLPR 3 : 1 (v/v), and higher total protein, crude fiber, iron, and total carbohydrates contents in WS : OLPR 3 : 1 (v/v), compared with those of control. Polyunsaturated fatty acids, mainly linoleic acid, were the most abundant in mushrooms. Monounsaturated fatty acids increased in mushrooms of the substrates containing OLPR. A good predictive model of partial least square regression analysis showed different relationships of mushroom palmitic, oleic, linolenic, palmitoleic, and stearic acids with substrate composition. Findings suggested the use of OLPR as a supplement to commercial wheat straw and as a tool to reduce the negative impacts of their hazardous disposal on the environment. |
| format | Article |
| id | doaj-art-8bf67c6c84194f67a6b2e7ad59ad3599 |
| institution | Kabale University |
| issn | 2090-908X |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Scientifica |
| spelling | doaj-art-8bf67c6c84194f67a6b2e7ad59ad35992025-02-03T06:04:36ZengWileyScientifica2090-908X2020-01-01202010.1155/2020/39503573950357Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional ValueSami Abou Fayssal0Mohammed A. Alsanad1Zeina El Sebaaly2Ahmed I. H. Ismail3Youssef N. Sassine4University of Forestry, 10 Kliment Ohridski Blvd, BG1797 Sofia, BulgariaDepartment of Environment and Agricultural Natural Resources, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 400, Al Ahsa 31982, Saudi ArabiaDepartment of Plant Production, Faculty of Agriculture, Lebanese University, Beirut, LebanonAgribusiness and Consumer Sciences Department, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Al-Hofuf, Saudi ArabiaDepartment of Plant Production, Faculty of Agriculture, Lebanese University, Beirut, LebanonIn several Mediterranean countries, olive pruning residues (OLPRs) are abandoned or burned leading to several environmental problems. Valorization of these agrowastes could be a challenge for the primary decomposer Pleurotus ostreatus, turning them into edible biomass. The OLPR was used alone (OLPR), or in mixtures with wheat straw (WS : OLPR 1 : 3 v/v and WS : OLPR 3 : 1 v/v). Mycelial colonization was hastened by 3.7 days in WS : OLPR 1 : 3 (v/v). Yields were comparable to control (WS) in WS : OLPR 3 : 1 (v/v). Organic matter loss decreased with increasing proportions of OLPR in substrates. The nutritional value of mushrooms was improved by lower fat and sodium contents, in WS : OLPR 1 : 3 (v/v) and WS : OLPR 3 : 1 (v/v), and higher total protein, crude fiber, iron, and total carbohydrates contents in WS : OLPR 3 : 1 (v/v), compared with those of control. Polyunsaturated fatty acids, mainly linoleic acid, were the most abundant in mushrooms. Monounsaturated fatty acids increased in mushrooms of the substrates containing OLPR. A good predictive model of partial least square regression analysis showed different relationships of mushroom palmitic, oleic, linolenic, palmitoleic, and stearic acids with substrate composition. Findings suggested the use of OLPR as a supplement to commercial wheat straw and as a tool to reduce the negative impacts of their hazardous disposal on the environment.http://dx.doi.org/10.1155/2020/3950357 |
| spellingShingle | Sami Abou Fayssal Mohammed A. Alsanad Zeina El Sebaaly Ahmed I. H. Ismail Youssef N. Sassine Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value Scientifica |
| title | Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value |
| title_full | Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value |
| title_fullStr | Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value |
| title_full_unstemmed | Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value |
| title_short | Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value |
| title_sort | valorization of olive pruning residues through bioconversion into edible mushroom pleurotus ostreatus jacq ex fr p kumm 1871 of improved nutritional value |
| url | http://dx.doi.org/10.1155/2020/3950357 |
| work_keys_str_mv | AT samiaboufayssal valorizationofolivepruningresiduesthroughbioconversionintoediblemushroompleurotusostreatusjacqexfrpkumm1871ofimprovednutritionalvalue AT mohammedaalsanad valorizationofolivepruningresiduesthroughbioconversionintoediblemushroompleurotusostreatusjacqexfrpkumm1871ofimprovednutritionalvalue AT zeinaelsebaaly valorizationofolivepruningresiduesthroughbioconversionintoediblemushroompleurotusostreatusjacqexfrpkumm1871ofimprovednutritionalvalue AT ahmedihismail valorizationofolivepruningresiduesthroughbioconversionintoediblemushroompleurotusostreatusjacqexfrpkumm1871ofimprovednutritionalvalue AT youssefnsassine valorizationofolivepruningresiduesthroughbioconversionintoediblemushroompleurotusostreatusjacqexfrpkumm1871ofimprovednutritionalvalue |