Abstract:
Edible mushrooms are nutrient-rich functional foods, popular in both modern and traditional Sri Lankan cuisine.
However, limited studies have assessed the nutritional profile and functional qualities of commercially grown
mushroom species in Sri Lanka. Therefore, this research seeks to analyse the physicochemical profile, nutritional
quality, and functional properties of five edible mushroom species cultivated on a commercial scale in Sri Lanka,
namely, American Oyster (Pleurotus ostreatus), Black Oyster (Pleurotus sp.), Abalone (Pleurotus cystidiosus),
Button mushroom (Agaricus bisporus) and Chinese mushroom (Pleurotus sp.). In this study, one-way ANOVA and
Tukey’s post hoc multiple test have been used to analysed the above properties. In terms of physicochemical
characteristics, Abalone exhibited the highest pH (6.53 ± 0.06). At the same time, Button mushroom had the
highest titratable acidity (0.62 ± 0.00 g/ 100 mL), and the Black Oyster recorded the maximum total soluble solids
value compared to other varieties (5.8 ± 0.1 Bx). In terms of nutritional properties, moisture, ash, total lipid, crude
protein, carbohydrates, and crude fiber fractions of the analyzed mushroom species exhibited values ranging from
0.72-3.23 %, 22.45-31.51 %, 58.75-65.07 % and 7.89-11.88 %, respectively. The highest moisture content was
observed in Chinese Oyster mushrooms (93.45 ± 0.70 %), and the highest carbohydrate content was observed in
American Oyster mushrooms (65.07 ± 0.95 %). The lowest fat content (P<0.05) (3.23 ± 0.34 %), and the highest
protein content (P<0.05) (31.51 ± 0.87 %) were found in Button mushrooms. In terms of functional properties,
Button mushroom showed the significantly (P<0.05) highest values for flavonoids (45.56 ± 1.33 mg QE/100 g DW)
and antioxidant activity (86.38 ± 0.63 mM Trolox/g). In contrast, the Black oyster mushroom obtained the highest
phenol content (515.33 ± 1.53 mg GAE/100 g). Based on findings of this study, the variety Button mushroom was
highly nutritious and provided functional qualities compared to the other four varieties. Moreover, this study
provides valuable insights into the comprehensive properties of these selected mushroom species, which could
support the pharmaceutical and biomedical industries due to their bioactive properties, while also promoting
consumer nutritional well-being.
