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

Ayaz, Fai ̇k A.; Chuang, Lu-Te; Torun, Hülya; Colak, Ahmet; Sesli, Ertuğrul; Presley, Jack M.; Smith, Barrett R.; Glew, Robert H.

doi:10.3109/09637486.2010.533160

Cited by 41 publications

(34 citation statements)

References 27 publications

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“…Limited data on amino acid composition of mushroom protein suggest a higher nutritional value than in most plant proteins. Findings were bolstered by the results of Ayaz et al . in 11 wild species.…”

Section: Chemical Composition and Nutritional Valuementioning

confidence: 81%

“…Limited data on amino acid composition of mushroom protein 2 suggest a higher nutritional value than in most plant proteins. Findings were bolstered by the results of Ayaz et al 20 in 11 wild species. Ranges of 93.6-230 and 39.7-86.8 g kg −1 DM were reported for total amino acid and essential amino acid contents, respectively.…”

Section: Proteins and Amino Acidsmentioning

confidence: 85%

“…Saturated palmitic acid (C16:0) is third in order, but at a great distance. Previously collated data were proved by further recent data for numerous wild species . Surprisingly, a low proportion of oleic acid was determined in wild A. bisporus, A. bitorquis and A. essettei .…”

Section: Chemical Composition and Nutritional Valuementioning

confidence: 93%

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A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms

2012

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Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health-promoting effects has expanded dynamically during the last few years. Dry matter (DM) is low: commonly about 100 g kg⁻¹ . The usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120 g kg⁻¹ DM, respectively. Various carbohydrates form the remaining DM. Nevertheless, great variations occur both among and within species. Energy is low, usually 350-400 kcal kg⁻¹ of fresh fruit bodies. The nutritional contribution of mushroom protein derived from earlier data seems to be overestimated. Fat content is low with markedly prevailing in linoleic acid and oleic acid, while the proportion of n-3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health-promoting β-glucans are an auspicious group of polysaccharides. High potassium content is characteristic of mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocaesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D₂, and phenolids with antioxidative properties. Hundreds of flavour constituents have been identified, particularly with eight-carbon aliphatic chains. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary. Even more limited is knowledge of nutrient bioavailability.

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Section: Chemical Composition and Nutritional Valuementioning

confidence: 81%

Section: Proteins and Amino Acidsmentioning

confidence: 85%

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A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms

2012

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“…The lipidic fraction of C. tubaeformis is mainly composed of oleic acid (59.7%), linoleic acid (19.8%), palmitic acid (13%), and eicosatrienoic acid plus arachidonic acid (3.5%). Ayaz et al., (2011) reported that oleic acid (57.8%), was the most abundant in C. tubaeformis collected in Turkey, followed by linoleic acid (19,8%), and palmitic acid (15,2%), and stearic in lower amounts (6.19%). Other minor fatty acid derivatives are formed in the fruit bodies of Cantharellus sp .…”

Section: Resultsmentioning

confidence: 99%

Pressurized hot water extraction of β‐glucans from Cantharellus tubaeformis

et al. 2018

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Cantharellus tubaeformis was processed by pressurized hot water extraction (80-240°C) with the aim of maximizing the extraction of oligomeric fractions, β-glucans, and the in vitro antioxidant properties of the extracts. Increased severity of treatment enhanced the extraction yields above 62% at temperatures of 210ºC or higher, corresponding to the maximum β-glucan yields. The highest antioxidant capacity was obtained at 170ºC, although the highest content of phenolic compounds was obtained at the highest severity studied. This hydrothermal treatment can be considered a suitable process to obtain extracts with antioxidant properties and rich in β-glucans.

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“…In homeopathic practice use leaves, young branches, bark, rhizomes, flowers, and fruits of thorns. Water infusion from the flowers of the plant is an effective laxative, soothing the nervous system, a diaphoretic and diuretic (Ozcan et al, 2008). Bark, young branches, roots of thorns have a diaphoretic and anti-sporadic effect (Ahmad et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

The Contents of Catechins And Anthocyanins in the Above-Ground Organs of Plants of Prunus Spinosa L.

Levon¹

2019

Agrobiodiversity for Improving of Nutrition, Health and Life Quality

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Carrying out phenological and biochemical studies, the prospect of using the studied varieties of a thorn in breeding programs for obtaining new adaptive, large-fruited varieties and cultivars have been established. The data on the content of catechins and anthocyanins in the bark, leaves, flowers, and fruits of cultivated plants and wild varieties of Prunus spinosa L. are presented. As a result of the study, it was found that the wild variety of Prunus spinosa has a significantly higher content of anthocyanins and catechins in the above-ground organs than cultural varieties. This indicates a higher adaptive capacity of wild varieties to unfavorable environmental factors in comparison with cultural varieties, as catechins and anthocyanins, as well as other representatives of flavonoids, are used as biochemical markers of species adaptability. According to the content of anthocyanins and catechins can predict the success of the introduction. The highest amount of catechins and anthocyanins found in the leaves. The flowers have the lowest content of anthocyanins and catechins. In the study of the contents of catechins and anthocyanins in fruits of plants cultivated and wild varieties of Prunus spinosa. It was found that the wild variety of Prunus spinosa (genotype Sp1) has the lowest content of catechins in the presence of the highest content of anthocyanins.

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

Cited by 41 publications

References 27 publications

A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms

A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms

Pressurized hot water extraction of β‐glucans from Cantharellus tubaeformis

The Contents of Catechins And Anthocyanins in the Above-Ground Organs of Plants of Prunus Spinosa L.

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