Physicochemical composition, nutritive value, and functional attributes of commercially cultivated mushrooms in Sri Lanka

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.