HOME > EDICIONES > Año 1998, Volumen 48 - Número 4
Trabajos de Investigación
Composición química de tres cepas mexicanas de setas (Pleurotus ostreatus)
Mayela Bautista Justo, Ma. Guadalupe Alanís Guzmán, Elvira González de Mejía, Carlos L. García Díaz
Universidad de Guanajuato, Universidad Autónoma de Nuevo León, Universidad Autónoma de Querétaro, México.
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SUMMARY
Chemical composition of three Mexican strains of (Pleurotus ostreatus)
The chemical composition of three Mexican strains of Pleurotus ostreatus (INIREB-8, CDBB-H-896 and CDBB- H-897), were determined. The mushrooms were cultivated on wheat straw in a greenhouse (22-28°C temperature and 80±5% of relative humidity). Fruits bodies of P. ostreatus contained (all values are expressed in g/100 g dry wt.), protein (N x 6.25): 24.64±0.21- 28.50±0,26; 1ipids: 1.10 ±0.16 - 1.85±0.22; mineral matter: 7.66±0.23 - 8. 79±0.25; dietary fibre: 32.14±0.14- 36.81±0.40; and available carbohydrates: 26.33±1.04 - 30.46±0.21. They contain vitamins (mg/100g dry wt): riboflavin: 3.31- 3.7, thiamin: 1.92 -1.96,niacin: 35.98 - 36.56 and ascorbic acid: 28 - 35. The main fatty acid was 1ino1eic (0.70 - 1.19 g/100 g dry wt), it was also reported a low calcium and phosphorus content. Concluding the Pleurotus ostreatus could be a source of some of the complex B vitamins, dietary fiber, protein and linoleic acid.
Key words: Mushroom, Pleurotus ostreatus, oyster mushroom.
Recibido: 27/08/1997
Aceptado: 18/08/1998
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
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