Cultivation of the edible mushrooms pleurotus ostreatus and its nutritional composition on spent ground coffee
DOI:
https://doi.org/10.21754/tecnia.v21i2.1026Keywords:
Pleurotus ostreatus, spent coffee grounds, biological efficiency, macro(micro) nutrients, caffeineAbstract
The Cultivation of the edible mushrooms Pleurotus ostreatus on spent ground coffee was studied with the purpose of evaluating its potential as a treatment method for the valorization of this coffee waste. Its nutritional composition of macro and micronutrients was also evaluated as a quality control, to verify that the food product (oyster mushrooms) is of high nutritional value and free of toxic substances for human consumption. The influence of the amount of mycelial seed on the efficiency of production of the edible mushrooms was investigated, obtaining an optimal quantity between 10 and 20 % (g seed /100 g wet substrate) with a biological efficiency of roughly 60 %. The protein value was of 47.3 % on dry sample, with a high-water content (~ 90 %) and a low content in carbohydrates (5.4 %) and fats (0.2 %) in fresh sample. The analysis of microelements in the oyster mushrooms shows that potassium is the most predominant element, followed by magnesium, calcium, and sodium and in trace elements have silicon, iron, copper, and zinc in dry sample. The caffeine content was less than 60 µg/g in dry sample. Therefore, the results indicate that spent ground coffee is a potential waste for the cultivation of oyster mushrooms (Pleurotus ostreatus), generating a highly protein and healthy food, which could be included in the daily diet, and thus contribute to improve the health of people, nutrition and control some diseases.
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References
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[2] B. Janissen y T. Huynj, “Chemical Composition and Value-adding Applications of Coffee Industry by-products: A Review”, Resour Conserv Recy, vol. 128, pp. 110-117,oct. 2018.
[3] International Coffee Organization (2018). Trade Statistics Table. Coffee production by exporting countries. [Consultado junio 2018]. Disponible en: http://www.ico.org/prices/po-production.pdf
[4] P.S. Murthy y M. Madhava, “Sustainable Management of Coffee Industry by-products and Value Addition-A Review”, Resour Conserv Recy, vol. 66, pp. 45-58, sep. 2012.
[5] M. Klug, N. Gamboa y K. Lorber, “Fluidized bed pyrolysis with coffee grounds-overview and first results of the research for generation of renewable energy in Peru”, Eur Inter J Sci Technol, vol. 4, no. 3, pp. 114-130, mar. 2015.
[6] J. McNutt y Q. He, “Spent Coffee Grounds: A Review on Current Utilization”, J Ind Eng Chem, vol. 71, pp. 78-88, dic. 2019.
[7] R. Kamthan y I. Tiwari, “Agricultural Wastes-Potential Substrates for Mushroom Cultivation”, Eur J Exp Bio, vol. 7, no. 5, pp. 31, oct. 2017.
[8] Z. Girmay, W. Gorems, G. Birhanu y S. Zewdie, “Growth and yield performance of Pleurotus ostreatus (Jacq. Fr.) Kumm (oyster mushroom) on different substrates”, AMB Expr, vol. 6, no. 87, oct. 2016.
[9] M. Barba et al., “Factors affecting mushroom Pleurotus spp.” Saudi J Biol Sci, vol. 26, pp. 633-646, may. 2019.
[10] M.D.A. Khan y M. Tania, “Nutritional and Medicinal Importance of Pleurotus Mushrooms: An Overview”, Food Rev Intern, vol. 28, pp. 313-329, abr. 2012.
[11] R. Carvalho, T. Brugnari, A. Bracht, R. Marina y ICFR Ferreira, “Biotechnological, nutritional and therapeutic uses of Pleurotus spp. (Oyster mushroom) related with its chemical composition: A review on the past decade findings”, Trends Food Sci Technol, vol. 50, pp. 103-117, abr. 2016.
[12] D. Martínez-Carrera, A. Aguilar, W. Martínez, M. Bonilla, P. Morales y M. Sobal. Chap45: “Commercial production and marketing of edible mushrooms cultivated on coffee pulp in Mexico”, en Coffee Biotechnology and Quality. Sera T., C. Soccol, A. Pandey & S. Roussos Eds., The Netherlands: Kluwer Academic Publishers, 2000, p. 471-488.
[13] N. Rodríguez y C. Jaramillo, “Cultivo de Hongos comestibles del género Pleurotus sobre residuos agrícolas de la zona cafetalera”, Federación Nacional de Cafeteros de Colombia, CENICAFE, 2004.
[14] D. Job, “La utilización de la borra del café como substrato de base para el cultivo de Pleurotus ostreatus (Jacq.:Fr.) Kummer”, Revista Iberoamericana de Micología, vol. 21, pp. 195-197, may. 2004.
[15] J.P. Garzon y J.L. Cuervo, “Producción de Pleurotus ostreatus sobre residuos sólidos lignocelulósicos de diferente procedencia”, NOVA, vol. 6, no. 10, pp. 101-236, dic. 2008.
[16] O. Romero-Arenas, I. Hernández, J.F. C. Parraguirre, M.N. Marquez y J.L. Amaro, “Evaluación De Bagazo De Café (Coffeaarabica) Como
Sustrato En La Producción De Pleurotusostreatus”, Revista Mexicana Agronegocios, vol. 17, no. 33, pp. 472-481, jul-dic. 2013.
[17] J.C. Calderon y K. Bhaktikul, “Cultivation of oyster mushroom (Pleurotus ostreatus (Jacq. P. Kumm.) using coffee waste and pulp to mitigate caffeine and pulp related pollution”, Bangladesh J Bot, vol. 47, no. 4, pp. 887-892, dic. 2018.
[18] P. Trutmann. “The forgotten mushrooms of ancient Peru”. En Global Mountain Action, Fungi and Mountains Publication Series, vol. 1, no. 33, 2012.
[19] J.I. Nieto-Juárez, A.D. Cuzcano-Ruiz y W.A. Reyes-López, “Estudio preliminar de la composición nutricional del hongo Pleurotus ostreatus cultivado en pulpa de café”, Rev Soc Quim Peru, vol. 85, no. 4, oct-dic. 2019.
[20] Food and Agriculture Organization of the United Nations. Manuals of food quality control: 7. Food analysis: general techniques, additives, contaminants and composition [Internet]. Italy: FAO Food and Nutrition Paper 14/7. 1986 [Consultado 7 May 2018]. Disponible en: http://www.fao.org/3/AM808E/AM808E.pdf
[21] W. Horwitz y G.W. Latimer. Official Methods of Analysis, AOAC International, USA, 18th Ed, 2005.
[22] E. Naegele. Determination of caffeine in coffee products according to DIN 20481 [Internet]. Waldbronn, Germany: Agilent Technologies, Inc; 2016 [Consultado 7 May 2018]. Disponible en: https://www.agilent.com/cs/library/applications/5991-2851EN.pdf
[23] S. Ropciuc, A. Leahu, M. Oroian y C. Damian, “Researchers on Pleurotus ostreatus Mushroom´s Quality cultivated on coffee grounds”, Animal Sci Biotechnol, vol. 49, no. 2, pp. 73-79, 2016.
[24] R.C. Bermúdez, H.J. Morris, C. Donoso, C.E. Martínez y E.I. Ramos, “Influencia de la luz en la calidad proteica de Pleurotus ostreatus var. florida”, Rev Cuba Investig Bioméd, vol. 22, no. 4, pp. 226-231,oct-dic. 2003.
[25] K. Deepalakshmi y S. Mirunalini, “Pleurotus ostreatus: an oyster mushroom with nutritional and medicinal properties”, J Biochem Tech, vol. 5, no. 2, pp. 718-726, jul. 2014.
[26] M. Akyuz y S. Kirbag, “Nutritive value of wild edible and cultured mushrooms”, Turk J Biol, vol. 34, pp. 97-102, ene. 2010.
[27] S.S. Patil, S.A. Ahmed, S.M. Telang y M.M.V. Baig, “The nutritional value of Pleurotus ostreatus (Jacq:fr.) kumm cultivated on different lignocellulosic agrowastes”, Innov Rom Food Biotechnol, vol. 7, pp. 66-76, sep. 2010.
[28] P. Cheng. “Mini review on edible mushrooms as source of dietary fiber: preparation and health benefits”. Food Sci Human Wellness, vol. 2, pp. 162-166, sep-dic. 2013.
[29] A. Dundar, H. Acay y A. Yildiz, “Effect of using different lignocellulosic wastes for cultivation of Pleurotus ostreatus (Jacq.) P. Kumm. On mushroom yield, chemical composition and nutritional value”, African J Biotechnol, vol. 8, no. 4, pp. 662-666,ene. 2009.
[30] C. Carrasco-Cabrera, T.L. Bell y M.A. Kertesz, “, vol. Caffeine metabolism during cultivation of oyster mushroom (Pleurotus ostreatus) with spent coffee grounds”, Appl Microbiol Biotechnol 103, pp. 5831-5841, jul. 2019.
[31] A. Navarro, Th. Wrobel, G. Malherbi, D. Ballmann, H. Dalla y Y. Reyes, “Content of caffeine in the edible mushroom Pleurotus ostreatus grown in coffee residues”. Orbital: Electron J Chem, vol. 10, no. 3, pp. 174-182, may. 2018.
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Published
2021-06-18
How to Cite
[1]
J. I. Nieto Juárez, A. D. Cuzcano Ruiz, and W. A. Reyes lópez, “Cultivation of the edible mushrooms pleurotus ostreatus and its nutritional composition on spent ground coffee”, TEC, vol. 31, no. 2, pp. 27–32, Jun. 2021.
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Bioengineering
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