Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey


Ayaz F. A. , CHUANG L. T. , Torun H., ÇOLAK A., Sesli E., PRESLEY J., ...More

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol.62, no.4, pp.328-335, 2011 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 62 Issue: 4
  • Publication Date: 2011
  • Doi Number: 10.3109/09637486.2010.533160
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.328-335
  • Keywords: Mushrooms, nutrients, minerals, linoleic acid, Turkey, NUTRITIONAL-VALUE, CHEMICAL-CONSTITUENTS, NUTRIENTS, LIPIDS
  • Karadeniz Technical University Affiliated: Yes

Abstract

The fatty acid and amino acid compositions of 11 mushroom species commonly consumed were collected from the East Black Sea region of Turkey and analyzed. All species were characterized by a high content of linoleic acid (C18:2n-6) and glutamic acid. The highest content of linoleic acid (78.0%) and glutamic acid (29.4 mu mu g/mg dry weight [d.w.]) was found in Agaricus arvensis and the lowest in Cantharellus tubaeformis, 19.8% and 10.9 mu mu g/mg d.w., respectively. The average content of amino acids for all species was 148 mu mu g/mg d.w. Overall, these results demonstrate that the 11 different kinds of wild edible mushrooms gathered from the region represent substantial sources of fatty acids and amino acids that are essential in the diet of humans. Quality of the mushroom protein compares favorably with the FAO/WHO Standard. The present study demonstrates that macrofungi from the East Black Sea region (Turkey) are a good source of many nutrients essential to human well-being.