Effect of Thymus vulgaris post-extraction waste and spent coffee grounds on the quality of cultivated Pleurotus eryngii
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F20%3A43901648" target="_blank" >RIV/60076658:12220/20:43901648 - isvavai.cz</a>
Result on the web
<a href="http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=11&SID=C1LI9GfCN1PsFtVTpvk&page=1&doc=1" target="_blank" >http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=11&SID=C1LI9GfCN1PsFtVTpvk&page=1&doc=1</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jfpp.14648" target="_blank" >10.1111/jfpp.14648</a>
Alternative languages
Result language
angličtina
Original language name
Effect of Thymus vulgaris post-extraction waste and spent coffee grounds on the quality of cultivated Pleurotus eryngii
Original language description
The study demonstrated that Pleurotus eryngii cultivation on substrate enriched with thymus (Thymus vulgaris) post-extraction waste (TPEW) and spent coffee grounds (SCG) can beneficially affect yield and modify the mineral composition, profile of phenolic compounds, organic acids, and antioxidant activity. Cultivation with TPEW and SCG did not result in any significant differences in the contents of K, Mg, P, and S in fruiting bodies. The highest content of Ca and Na was recorded in cultivation with TPEW. The use of TPEW and SCG increased the total phenolic content, while in the phenolic profile changes were observed in the variants of 50% and 100% TPEW and 50% SCG. Cultivation with TPEW increased the sum of the organic acids and quinic, malonic, malic, acetic, and succinic acids, while addition of SCG resulted in their significant decrease.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Processing and Preservation
ISSN
0145-8892
e-ISSN
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Volume of the periodical
44
Issue of the periodical within the volume
9
Country of publishing house
US - UNITED STATES
Number of pages
9
Pages from-to
"JUN"
UT code for WoS article
000543506800001
EID of the result in the Scopus database
2-s2.0-85087185175