1997/10/01 by Miguel J. Beltrán-García, Mirna Estarrón‐Espinosa, Tetsuya Ogura · 1 citation
Medicine · Pharmacology, Toxicology and Pharmaceutics · Chemistry · #Fungal Biology and Applications #Phytochemistry and Bioactivity Studies #Chemical synthesis and alkaloids #Chemistry #Pleurotus ostreatus #Benzaldehyde #Mushroom #Oyster #Benzoic acid #Food science #Antibacterial activity #Organic chemistry #Chromatography #Bacteria #Biology
paper · doi:10.1021/jf960876i
openalex publication_date 1997/10/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/06/16
The oyster mushroom ( Pleurotus ostreatus ) is widely cultivated, but the volatile compounds it produces are little known. Several methods of isolation of volatile components were compared: extraction by carbon tetrachloride, vacuum distillation, and conveyance by nitrogen flow. The observed order of extraction efficiency was CCl 4 > vacuum > N 2 . Compounds extracted by CCl 4 were 3-octanone, 3-octanol, 1-octen-3-ol, benzaldehyde, 1-octanol, benzoic acid, and an unidentified trace component. The extracted mixture of compounds demonstrated strong antibacterial activity against some bacterial strains. Addition of a facsimile mixture containing these volatile compounds to a culture broth resulted in complete inhibition of the eight bacteria used for antibacterial assay. Benzaldehyde, which does not contribute notably to the inhibition of bacterial growth, is formed as a reaction to the stress of CCl 4 contact or vacuum dehydration. The amount of benzaldehyde produced may be an indicator of the degree of stress imposed. Keywords: Oyster mushroom; Pleurotus ostreatus; volatile compounds; 3-octanone; 3-octanol; 1-octen-3-ol; benzaldehyde; 1-octanol; benzoic acid; minimum inhibitory concentration, MIC; antibacterial activity