Nutrients in edible mushrooms: an inter-species comparative study

Manzi, Pamela; Gambelli, Loretta; Marconi, Stefania; Vivanti, V.; Pizzoferrato, L.

doi:10.1016/s0308-8146(98)00212-x

Cited by 430 publications

(390 citation statements)

References 9 publications

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“…Para o shiitake, a quantidade de proteína média foi de 19%, em base seca, ligeiramente superior aos dados apresentados por CHANG e MILES 7 (13,4 a 17,5%) e MANZI et al 13 (15,19%).…”

Section: Resultsunclassified

“…Já para o shimeji, a média encontrada neste trabalho foi de 22%, em base seca, valor que se enquadra nos intervalos apresentados por CHANG e MILES 7 , que foi de 10,5 a 30,4%, e por MANZI et al 13 Os resultados do teor de cinzas estão apresentados na Tabela 5 e o valor médio encontrado foi de 9%. O champignon mostrou-se com considerável quantidade de cinzas, média de aproximadamente 12% em base seca, superior aos demais.…”

Section: Resultsunclassified

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Valor nutricional de cogumelos comestíveis

Furlani¹,

Godoy²

2007

Ciênc. Tecnol. Aliment.

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ResumoO objetivo desse trabalho foi avaliar e comparar a composição centesimal, teor de ácido ascórbico, fibra alimentar e fósforo dos cogumelos mais cultivados no Brasil (Agaricus bisporus, Lentinula edodes e Pleorotus spp.). Cinco amostras de diferentes lotes e marcas, de cada espécie de cogumelo, foram analisadas segundo os métodos descritos pela "Association of Official Analytical Chemists International". Para sólidos totais, proteína, lipídeo, cinzas, carboidratos e fibra alimentar os valores médios obtidos, em base seca, foram, respectivamente: 9,37; 23,22; 4,71; 8,89; 63,17; e 34,0 g.100 g -1 . Para fósforo e ácido ascórbico os valores médios encontrados em base úmida foram de 104,13 e 6,67 mg.100 g -1 , respectivamente. A avaliação da composição centesimal dos cogumelos estudados mostrou ser um alimento com características nutricionais excelentes, com alto teor de proteínas e fibras alimentares, além do baixo teor de lipídeos e fonte considerável de fósforo; apresentaram, entretanto, baixo teor de ácido ascórbico. Palavras-chave: cogumelo; valor nutricional; fungos comestíveis; composição centesimal. AbstractThe aim of this study was to evaluate and to compare the proximate composition, vitamin C (ascorbic acid), dietary fiber and phosphorus contents of the more cultivated mushrooms in Brazil (Agaricus bisporus, Lentinula edodes, and Pleorotus spp.). Five different batches, from different brands of each mushroom were analyzed according to methods described in the Association of Official Analytical Chemists International. For total solids, protein, fat, ash, carbohydrates and dietary fiber, the average values, on a dry weight basis, were respectively: 9. 37, 23.22, 4.71, 8.89, 63.17 and 34.0 g.100 g -1 . For phosphorus and vitamin C, the average values on a wet weight basis were: 104.13 and 6.67 mg.100 g -1 . From their compositions, the mushrooms studied here were shown to be excellent nutritional foods, presenting high protein and dietary fiber contents, low fat contents and reasonable sources of phosphorus, although poor vitamin C sources. Keywords: mushroom; nutritional value; edible fungi; proximate composition. Valor nutricional de cogumelos comestíveis Nutritional value of edible mushroomsRegina Prado Zanes FURLANI 1 *, Helena Teixeira GODOY 2 IntroduçãoOs cogumelos são alimentos muito apreciados desde a idade antiga por se acreditar em seu elevado valor nutritivo e em seu potencial medicinal, além de ser classificado como uma especiaria nobre em pratos culinários. São conhecidas aproximadamente 2000 espécies comestíveis e cerca de 25 delas são cultivadas comercialmente 10 . Dentre essas, existem 3 espécies mais comumente cultivadas e consumidas no Brasil: A. bisporus, conhecido como champignon de Paris; L. edodes, como Shiitake; e Pleurotus, como shimeji ou hiratake 20 .O consumo de cogumelos está aumentando na cultura ocidental, envolvendo um grande número de espécies além do popular "champignon" 15 . Um grande crescimento pode ser atestado pelos seguintes números: em 1995, a produção anual mund...

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“…Para o shiitake, a quantidade de proteína média foi de 19%, em base seca, ligeiramente superior aos dados apresentados por CHANG e MILES 7 (13,4 a 17,5%) e MANZI et al 13 (15,19%).…”

Section: Resultsunclassified

Valor nutricional de cogumelos comestíveis

Furlani¹,

Godoy²

2007

Ciênc. Tecnol. Aliment.

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“…Oyster mushrooms have a high quantity of proteins, carbohydrates, minerals and vitamins as well as low fat (Manzi et al, 1999). Edible mushrooms have several beneficial effects on health such as hypoglycaemic activities (Wang and Ng, 1999), and produce.…”

Section: Introductionmentioning

confidence: 99%

Effects of fermented oyster mushroom (Pleurotus ostreats) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs

Song

Lee²,

Chowdappa

et al. 2007

Animal

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The objective of the present study was to investigate the effects of fermented oyster mushroom (Pleurotus ostreats) by-production (FOMP) supplementation on the growth performance, blood parameters, carcass traits and meat quality in finishing Berkshire pigs. FOMP was made by mixing oyster mushroom by-production with rice bran and barley bran and this mixture was fermented for 60 days. The experimental diets were 0, 3, 5 and 7% of FOMP added to C, T1, T2 and T3 in the basis diet for 7 weeks. Average daily gain (kg/day) was higher in C and T1 than in T2 and T3 ( P , 0.05). Average daily feed intake (kg/day) and feed conversion increased by the addition of FOMP ( P , 0.05). Total cholesterol and high-density lipoprotein cholesterol were higher in T3 than other treatments ( P , 0.05). Carcass weight (kg) was higher in C and T1 than in T2 and T3 ( P , 0.05). Dressing (%) was higher in C than in T3 ( P , 0.05). Crude protein was lower in T3 than in other treatments ( P , 0.05). Crude fat was higher in T2 and T3 than in C ( P , 0.05). pH 24 was higher in C than in other treatments ( P , 0.05). Cooking loss (%) was higher in T1 than T2 ( P , 0.05). Water-holding capacity (%) was higher in C than in T1 ( P , 0.05). In meat colour, CIE a* was lower by the addition of FOMP ( P , 0.05). CIE b* was higher in C than in other treatments ( P , 0.05). In backfat colour, CIE L* was lower in T3 than other treatments ( P , 0.05). CIE b* was lower by addition of FOMP ( P , 0.05). Palmitoleic and oleic acid were higher in T3 than in other treatments ( P , 0.05). Linoleic and arachidonic acids were higher in T2 than in other treatments ( P , 0.05). The results indicate that 3% of FOMP affected the growth performance, carcass traits, meat quality and fatty acid in contrast to addition of 5% of FOMP for Berkshire pigs during the finishing period.Keywords: carcass composition, growth, meat quality, oyster mushroom by-production, pigs. IntroductionOyster mushrooms are macroscopic fungi, which are traditionally used as Chinese medicines or functional food in Asian countries (Kawagishi et al., 2000). Oyster mushrooms have a high quantity of proteins, carbohydrates, minerals and vitamins as well as low fat (Manzi et al., 1999). Edible mushrooms have several beneficial effects on health such as hypoglycaemic activities (Wang and Ng, 1999), and produce. Mushrooms also produce proteins such as lectins, ribosome-inactivating proteins, antifungal proteins and ribonucleases (Kobayashi et al., 1992;Lam and Ng, 2001;Ye and Ng, 2002;Wang et al., 2002). Many researchers have reported that mushrooms are an ideal food for the dietetic prevention of atherosclerosis due to their high content of fibre, protein and low fat content (Kurasawa et al., 1982;Wong et al., 2003;Cheung and Lee, 2000). In their work, Sun et al. (1984) used mushrooms as natural hypocholesterolemic and antisclerotic diet in oriental medicine. Mushrooms have also be found to be medically active in several therapies such as antitumour, antiviral, and immunomodulating treatments (Wasser ...

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“…Several publications have highlighted the mushroom as food with high protein value, as a source of food fiber and vitamins as well as low lipids content (Chang and Miles 1989, Manzi et al 1999, Sapata 2005). However, it should be noted that there is great variability in the nutritional composition of mushrooms among the same species and between different species (Sturion and Oetterer 1995, Wang et al 2001, Silva et al 2002, Furlani 2004, Sapata 2005, Das and Mukherjee 2007.…”

Section: Introductionmentioning

confidence: 99%

Centesimal composition and physical-chemistry analysis of the edible mushroom Lentinus strigosus occurring in the Brazilian Amazon

Sales-Campos

Araujo

Minhoni

et al. 2013

An. Acad. Bras. Ciênc.

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The centesimal composition and the physical and chemical analyses of Lentinus strigosus, an edible mushroom occurring in the Brazilian Amazon and produced in alternative substrates based on wood and agroindustrial residues, were evaluated. For this purpose, the C, N, pH, soluble solids, water activity, protein, lipids, total fiber, ash, carbohydrate, and energy levels were determined. The substrates were formulated from Simarouba amara Aubl. ("marupá"), Ochroma piramidale Cav. Ex. Lam. ("pau-debalsa") and Anacardium giganteum ("cajuí") sawdust and Bactris gasipaes Kunth ("pupunheira") stipe and Saccharum officinarum (sugar cane bagasse). The results indicated that the nutritional composition of L. strigosus varied with the substrate of cultivation; the protein levels found in mushrooms grown in the different substrates (18 -21.5%) varied with the substrate and was considered high; the soluble solids present in the mushrooms could have a relation with complex B hydrosoluble vitamins. L. strigosus could be considered as important food owing to its nutritional characteristics such as high protein content, metabolizable carbohydrates and fibers, and low lipids and calories content.

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Nutrients in edible mushrooms: an inter-species comparative study

Cited by 430 publications

References 9 publications

Valor nutricional de cogumelos comestíveis

Valor nutricional de cogumelos comestíveis

Effects of fermented oyster mushroom (Pleurotus ostreats) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs

Centesimal composition and physical-chemistry analysis of the edible mushroom Lentinus strigosus occurring in the Brazilian Amazon

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