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Centesimal Composition, Bioactive Compounds, Antioxidant and α-Glucosidase Inhibitory Activities of Commercial Edible Oyster Mushrooms at Different Maturity Stages in Northern Thailand

Summary

This research studied five types of oyster mushrooms grown in Thailand at different stages of maturity. Researchers found that the nutritional content and beneficial compounds in mushrooms change as they grow. Young and middle-stage mushrooms had the highest levels of compounds that fight disease and help manage blood sugar, while fully mature mushrooms had more total nutrients. This information helps farmers decide when to harvest mushrooms based on whether customers want maximum nutrition or maximum health-promoting properties.

Background

Oyster mushrooms (Pleurotus spp.) are widely cultivated edible fungi rich in nutritional value and bioactive compounds with health-promoting properties. The fruiting body developmental stage significantly influences centesimal composition and bioactive compound levels. Understanding these variations is important for optimizing harvest timing and maximizing health benefits.

Objective

This study examined the centesimal composition, bioactive properties, antioxidant activity, and α-glucosidase inhibitory activity of five commercial oyster mushroom species cultivated in northern Thailand at three maturation stages (young, middle, and mature).

Results

Centesimal composition and polysaccharide content increased with maturity in all species. The middle developmental stage consistently showed the highest ergothioneine, total phenolics, and individual phenolic compounds. Twelve phenolic compounds were identified, with 4-hydroxybenzoic acid, trans-cinnamic acid, and trans-o-coumaric acid predominant. All extracts exhibited antioxidant and α-glucosidase inhibitory activities, with highest activity at the middle stage.

Conclusion

Harvest timing can be optimized to maximize nutritional content at mature stage or bioactive compound content for functional applications at middle stage. This knowledge provides practical guidance for growers and functional food developers to target specific markets based on consumer demand and health-promoting properties.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMC12564318, PMID: 41154046
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