| Issue |
BIO Web Conf.
Volume 169, 2025
1st International Seminar on Food Science and Technology: “Harnessing Science and Technology for Safe and Quality Food” (ISoFST 2024)
|
|
|---|---|---|
| Article Number | 04003 | |
| Number of page(s) | 6 | |
| Section | Food Chemistry and Biochemistry | |
| DOI | https://doi.org/10.1051/bioconf/202516904003 | |
| Published online | 26 March 2025 | |
Nutritional profile and composition and antioxidant activity of paddy straw mushroom (Volvariella volvaceae): Soluble protein, sugar, and fatty acids
1 University of Cenderawasih, Food Technology Department, 99225 Jayapura, Indonesia
2 Ministry of Marine Affairs and Fisheries, 13210 Jakarta, Indonesia
* Corresponding author: tartilbaiq@gmail.com
Paddy straw mushroom (Volvariella volvacea) is an edible fungus commonly cultivated in Southeast Asia, valued for its nutritional composition and potential antioxidant activity. This study evaluates its macronutrient profile and antioxidant properties. Analysis of 100 g dried weight of paddy straw mushrooms revealed a composition of 4 g carbohydrates, 3.38 g protein, and 0.68 g fat, with no detectable cholesterol. Xylose was identified as the predominant carbohydrate, with minor amounts of fatty acids, including linoleic acid. Antioxidant activity, assessed using the Trolox equivalent assay, confirmed the mushroom’s free radical scavenging ability, although the activity varied depending on the assay conditions. These findings highlight the nutritional and bioactive potential of V. volvacea while emphasizing the need for methodological consistency in antioxidant evaluations.
© The Authors, published by EDP Sciences, 2025
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