A preliminary report on the nutrient content of Coprinus comatus

Winterboer, Adriana; Eicker, A.; Wehmeyer, A. S.

doi:10.1016/s0022-4618(16)30150-4

Cited by 3 publications

(2 citation statements)

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“…Also, the peak of chlorine may be a noise peak especially at 0 keV caused by the noise of the electronics of the detector of EDX device. However, sulfur is related with some amino acids types [33,34] and phosphorus is related to their high amounts in this mushroom [35,36]. The FTIR after 2 and 3 h did not show any significant alters in the peaks thus their images did not include here.…”

Section: Green Synthesis Of Gold Nanoparticles From Coprinus Comatusmentioning

confidence: 92%

Green Synthesis of Gold Nanoparticles from Coprinus comatus, Agaricaceae, and the Effect of Ultraviolet Irradiation on Their Characteristics

Naeem

Jaloot

Owaid

et al. 2021

Walailak J Sci & Tech

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The present research aims to produce gold nanoparticles (AuNPs) from the aqueous extract of locally isolated mushroom Coprinus comatus from Hit city, Iraq. Its properties were studied using the optical vision, UV-Vis, EDX, XRD, FTIR, AFM, and Zetasizer analyses. The exposure of the colloidal solution of AuNPs to UV radiation was investigated for 1, 2, and 3 h. The results showed the color change of the interaction mixture from light yellow to purple after 25 min. The lambda max of the absorbance reached 530 nm using UV-Visible spectrum as evident in the formation of AuNPs. FTIR spectra revealed the presence of functional groups related to peptides, proteins, flavonoids, monosaccharides, and phenolic compounds, which reduced gold ions. The EDX technique showed that the formed nanoparticles were AuNPs. XRD results showed that AuNPs have a face-centered cubic (fcc) crystal. The UV irradiation at different times led to an increase in the intensity of absorbance and sizes of AuNPs from 17.39 nm before the irradiation and switched to 58.16, 59.13, and 47.35 nm after 1, 2, and 3 h, respectively, but their sizes remained within the nanoscale range (less than 100 nm). In conclusion, the best result was observed after about an hour on the effects of UV irradiation on sizes of AuNPs, which reached smaller nanoparticles compared with times 2 and 3 h.

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Section: Green Synthesis Of Gold Nanoparticles From Coprinus Comatusmentioning

confidence: 92%

Green Synthesis of Gold Nanoparticles from Coprinus comatus, Agaricaceae, and the Effect of Ultraviolet Irradiation on Their Characteristics

Naeem

Jaloot

Owaid

et al. 2021

Walailak J Sci & Tech

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“…Nowadays, the species is commercially produced mainly in China and also in Japan, USA and Western European countries (Lelley 1978, Chang 1999, Chen 2000. The palatable C. comatus mushrooms, resembling asparagus in taste, contain a high nutritional value as Agaricus brunnescens Kang 1984, Winterboer andEicker 1983). Similarly, mushrooms of the fast growing and developing…”

Section: Introductionmentioning

confidence: 99%

Growth, fruiting body development and laccase production of selected coprini

González¹

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Since performing Ph. D is more than experiments, tables, graphs, monday seminars, conferences and so on I would like to express my gratitude: I am immensely happy to thank all those who have helped me in this hard way. My gratitude goes to Prof. Dr. Ursula Kües for giving me the opportunity to work in her group and for providing any opportunities for developing myself in many directions during my doctoral studies, and my life in Germany. I sincerely thank Dr. Andrzej Majcherczyk for his advices and direction on part of this work. My special thanks to Dr. Patrik Hoegger for his invaluable support and his endless patience during large part of my work. Furthermore, I would like to thank Prof. Dr. Gerhard Braus, Prof. Dr. Andrea Polle and Prof. Dr. Stefany Pöggeler for their readiness to evaluate my thesis and being my examiners.Víctor Mora-Pérez deserves part of the acknowledgments, without his primary motivation my interest for working with mushrooms during my bachelor studies probably would have never been appeared in my mind. Dr. Mercedes Sobal Cruz motivated me for continuing master studies in the same field. In the same way, I would like to extend my gratitude to Dr. Daniel Martínez-Carrera for making, through his motivation and support, possible this adventure called PhD. If I continue motivated to work with mushrooms is thank to you! By now, it is not easy to find the appropriate words to describe all the feelings towards all the people with whom, in different times, I have been sharing this period of my life. Easy to say, but full of experiences, happiness, disappointments, laughs, anger and even tears… All of you guys have a space in my heart and will never forget all the time we spend together. Thanks for being my colleagues, friends and family at the same time:

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Nutritional Composition and Biological Properties of Sixteen Edible Mushroom Species

et al. 2022

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Mushrooms are considered to be functional foods with high nutritional, culinary, and pharmacological values, and there has been an increase in their consumption, both through the diet and in the form of dietary supplements. The present study aimed to briefly review the nutritional composition and biological properties of sixteen mushroom species, as well as to compare the mushrooms’ proximate composition to the analyses conducted at the University of Thessaly, Greece, in cooperation with the Natural History Museum of Meteora and Mushroom Museum. The macronutrient profile of each mushroom was analyzed according to the methods described in the Association of Official Analytical Chemists International, at the School of Agricultural Sciences of the University of Thessaly. The protein content of the mushrooms was found to range between 13.8 g/100 g and 38.5 g/100 g, carbohydrate content ranged between 32 g/100 g and 61.4 g/100 g, and fat content ranged between 0.4 g/100 g and 5.9 g/100 g. Additionally, a serving of 100 g of most species of mushrooms covers 15 to 30% of the daily recommendation of vitamins and trace elements. Based on their compositions, mushrooms were shown to constitute excellent food sources from a nutritional point of view, containing high amounts of dietary fiber and protein, low fat, and reasonable sources of phosphorus, although they were shown to be poor in vitamin C.

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A preliminary report on the nutrient content of Coprinus comatus

Cited by 3 publications

References 1 publication

Green Synthesis of Gold Nanoparticles from Coprinus comatus, Agaricaceae, and the Effect of Ultraviolet Irradiation on Their Characteristics

Green Synthesis of Gold Nanoparticles from Coprinus comatus, Agaricaceae, and the Effect of Ultraviolet Irradiation on Their Characteristics

Growth, fruiting body development and laccase production of selected coprini

Nutritional Composition and Biological Properties of Sixteen Edible Mushroom Species

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