Effect of Thymus vulgaris post-extraction waste and spent coffee grounds on the quality of cultivated Pleurotus eryngii

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of Thymus vulgaris post-extraction waste and spent coffee grounds on the quality of cultivated Pleurotus eryngii

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effect of Thymus vulgaris post-extraction waste and spent coffee grounds on the quality of cultivated Pleurotus eryngii

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Processing and Preservation

ISSN

0145-8892

e-ISSN

—

Svazek periodika

44

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

"JUN"

Kód UT WoS článku

000543506800001

EID výsledku v databázi Scopus

2-s2.0-85087185175