COMPARATIVE ANALYSIS ON STABILITY OF WHITE, YELLOW, AND PINK OYSTER MUSHROOM EXTRACTS (P. ostreatus, P. citrinopileatus, AND P. djamor)

• Published in: Journal of Sustainability Science and Management
• Main Author: Medihi N.I.; Haiyee Z.A.; Wan-Mohtar W.A.A.Q.I.; Razali R.M.; Rashid N.N.A.; Raseetha S.
• Format: Article
• Language: English
• Published: Universiti Malaysia Terengganu 2024
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85211076485&doi=10.46754%2fjssm.2024.11.006&partnerID=40&md5=fc9b57c31ec23e4f0acd3b1d64a23a60

Various colours of oyster mushrooms are determined by several constituents. Recent scientific studies have highlighted the usage of natural extracts from coloured oyster mushrooms for their potential health benefits and application in the food, cosmetics, and pharmaceutical sectors. Despite growing interest, detailed data on the characteristics of these extracts remain limited. In this research, the stability of extracts from oyster mushroom species with white (P. ostreatus), yellow (P. citrinopileatus), and pink (P. djamor) cap colours was determined by using conventional extraction techniques against heat, light, and pH. The extracts contained melanin based on their characteristics observed during a series of stability tests. The solubility test indicated that the extracts were insoluble in water, HCl, ethanol, and methanol yet dissolved and soluble in NaOH. P. citrinopileatus extract was significantly higher at 40°C and 100°C than P. ostreatus and P. djamor extract. All extracts were relatively stable in sodium metabisulfite compared to citric acid. The current findings provide a beneficial approach to investigate further the mechanism underlying the formation of pigment in oyster mushrooms in the future and assess the potential of these extracts as natural colourants in the food industry, prompting further investigation into their application. © UMT Press