J. Agric. Food Chem., 45 (10), 4049 -4052, 1997. jf960876i S0021-8561(96)00876-X

Copyright © 1997 American Chemical Society

Volatile Compounds Secreted by the Oyster Mushroom (Pleurotus ostreatus) and Their Antibacterial Activities

Miguel J. Beltran-Garcia, Mirna Estarron-Espinosa, and Tetsuya Ogura*

Departamento de Quimica, Universidad Autonoma de Guadalajara, Av. Patria 1201, Lomas del Valle, Guadalajara, Jal., Mexico, and Departamento de Ingenieria de Procesos, Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado de Jalisco, Av. Normalistas 800, Guadalajara, Jal. CP 44270, Mexico

Received for review November 20, 1996. Revised manuscript received June 6, 1997. Accepted June 18, 1997.

Abstract:

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 CCl₄ > vacuum > N₂. Compounds extracted by CCl₄ 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 CCl₄ 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

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