Nutritional and medicinal importance of mushrooms

Wani, Bilal Ahmad; Bodha, R. H.; Wani, Abdul Hamid

doi:10.5897/jmpr09.565

Cited by 218 publications

(53 citation statements)

References 70 publications

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“…Mushrooms are edible fungi whose food value lies between meat and vegetables (Bano, ). Besides nutritional, mushrooms have medicinal importance (Bilal et al ., ) and have been used in health care for treating skin diseases (Breene, ; Gunde‐Cimmerman, ), tumours (Ikekawa et al ., ), epilepsy, wounds, heart ailments, rheumatoid arthritis, and have been used as vermicides (Bahl, ). The phenolic content and antioxidant activity in eight edible mushrooms, including Boletus edulis, have already been studied (Vidović et al ., ; Palacios et al ., ) and their results showed that the homogentisic acid was the phenolic acid significantly present in all mushrooms, while in sixteen different Portuguese wild mushroom species (Barros et al ., ), the p ‐hydroxybenzoic acid was determined to be the main acid.…”

Section: Introductionmentioning

confidence: 99%

The antioxidant activity and the composition of free and bound phenolic acids in dough of wheat flour enriched by Boletus edulis after mixing and thermal processing

Nikolić

Stojanović

Mitrović

et al. 2016

Int J of Food Sci Tech

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Summary The porcino is good source of phenolics and has been used to enrich wheat flour. The antioxidant activity and the content and composition of free and bound phenolic acids in the dough of wheat and porcino flour mixture (70:30 w/w) were investigated. The free form in the amount of 1305.76 μg g−1 was the main part of the phenolic content in the flour mixture. By dough mixing, the content of free phenolics increased by approximately 70%. Further thermal processing decreased the content of both forms of phenolics compared to dough after mixing, but the content of free phenolics of 1764.24 μg g−1 is still higher than in the flour mixture. The stability of the detected phenolic acids during mixing and thermal processing depended on whether they were in free or bound form. After thermal processing, the total content of detected phenolic acids was 683.31 μg g−1, indicating that approximately 87% of the total content of phenolic acids detected in flour mixture was retained.

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Section: Introductionmentioning

confidence: 99%

The antioxidant activity and the composition of free and bound phenolic acids in dough of wheat flour enriched by Boletus edulis after mixing and thermal processing

Nikolić

Stojanović

Mitrović

et al. 2016

Int J of Food Sci Tech

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“…Bahl (1983) [17] reported that mushrooms cure epilepsy, wounds, skin diseases, heart aliments, rheu-matoid arthritis, cholera besides intermittent fevers, diaphoretic, diarrhoea, dysentery, cold, anaesthesia, liver and gall bladder diseases, and are used as vermicides. Nowadays the data show many other benefities of mushrooms in medicine, and without side effects [18].…”

Section: Introductionmentioning

confidence: 99%

Rheology properties and acylglycerols and fatty acids composition of the wheat flour supplemented with Boletus edulis flour

Nikolić¹,

Stojanović²,

Mastilović³

et al. 2015

Adv techn

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In this paper, the rheology properties and composition of fatty acids and acylglycerols of the wheat flour substituted by various portions of the flour from mushrooms Boletus edulis were investigated, as well as the effect of lipid components on some rheology properties. Rheology properties and fatty acids and acylglycerols composition depend on the mushroom flour portion in the mixtures. The mushroom flour addition increased the value of the water absorption for 8.1% and maximal pasta viscosity for 48.2%, decreased the dough energy for 80.4% and prolonged the dough stability time for 2.5 min. The content of fatty acids, mono-and di-acylglycerols and the content of total unsaturated fatty acids in mixtures increased with the increase of the mushroom flour portion in flour mixtures, while the content of triacylglycerols and total saturated fatty acids decreased. In order to enrich the wheat flour with mushroom lipid components and obtain the dough with satisfactory rheology properties, the mushroom portion of 10% (w/w) was indicated. The correlation coefficients showed that the lipid components had the influence on the rheology properties of the dough made from wheat-mushroom flour mixtures: the linoleic acid, mono and di-acylglycerols content had a proper correlation with extensibility and gelatinization temperature, while tri-acylglycerols had the opposite correlation.

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“…Mushrooms had long been used for medicinal and food purposes since decades (Bilal et al 2010). Dried fungi and concentrated extracts are also used as medicines and dietary supplements (de Román et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

Muyanja

Kyambadde

Namugumya

2012

Journal of Food Processing and Preservation

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In Uganda, mushrooms constitute a very important nutritious food that is prepared in different ways. The aim of the work was to determine the effects of pretreatments and drying methods on the chemical composition and sensory characteristics of oyster mushrooms (Pluerotus oestreatus). Blanching had no significant (P = 0.10) effect on protein content but resulted in decreases in ash and increases in the carbohydrate content. Brining decreased protein, moisture content and increased ash content. The drying methods had no significant (P = 0.06) effect on the carbohydrate content. The treatments did not significantly affect the iron and zinc content of mushrooms. No significant difference in taste (P = 0.37) and flavor (P = 0.10) of the prepared soups was observed. Soups prepared from sun‐dried powders had the highest overall acceptability scores. Blanching maintained the color of mushrooms and combined with brining for 60 min could be used to produce dried oyster mushrooms of acceptable quality. Practical Applications The growing of oyster mushroom is increasing in Uganda. Mushrooms are highly perishable because of their moisture content and fragile cell structure; hence they need preservation by drying to extend the shelf life. Drying of mushrooms and production of dried mushrooms and their powders is a practical approach where farmers can add value to mushrooms and enhance their incomes.

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Nutritional and medicinal importance of mushrooms

Cited by 218 publications

References 70 publications

The antioxidant activity and the composition of free and bound phenolic acids in dough of wheat flour enriched by Boletus edulis after mixing and thermal processing

The antioxidant activity and the composition of free and bound phenolic acids in dough of wheat flour enriched by Boletus edulis after mixing and thermal processing

Rheology properties and acylglycerols and fatty acids composition of the wheat flour supplemented with Boletus edulis flour

Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

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