Comparative analysis on stability of white, yellow, and pink oyster mushroom extracts (P. ostreatus, P. citrinopileatus, and P. djamor)

Nurul Izzati Medihi, . and Zaibunnisa Abdul Haiyee, . and Wan Abd Al Qadr Imad Wan-Mohtar, . and Razifah Mohd Razali, . and Nurul Nadia Abdull Rashid, . and Siva Raseetha, . (2024) Comparative analysis on stability of white, yellow, and pink oyster mushroom extracts (P. ostreatus, P. citrinopileatus, and P. djamor). Journal of Sustainability Science and Management (Malaysia), 19 (11). pp. 94-103. ISSN 2672-7226

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.

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Abstract

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.

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Item Type:	Article
AGROVOC Term:	pigments
AGROVOC Term:	food industry
AGROVOC Term:	extraction
AGROVOC Term:	analysis
AGROVOC Term:	heat
AGROVOC Term:	light
AGROVOC Term:	pH
AGROVOC Term:	citric acid
AGROVOC Term:	melanins
AGROVOC Term:	solubility
Geographical Term:	Malaysia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	15 Jul 2026 03:03
Last Modified:	16 Jul 2026 14:48
URI:	http://webagris.upm.edu.my/id/eprint/4816

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