Determination of nutritional and bioactive properties in some selected wild growing and cultivated mushrooms from Turkey

• Autorzy: Turfan N. , Peksen A. , Kibar B. , Unal S.
• Języki publikacji: EN

Abstrakty

EN

This study aimed determining the contents of soluble protein, free amino acid, phenolic, flavonoid, soluble carbohydrate, sugars (glucose, fructose and sucrose) and elements in selected wild growing and cultivated mushroom species collected from various locations of Turkey. Significant differences (P < 0.05) were found for the contents of total free amino acid, soluble protein, phenolic, flavonoid, soluble carbohydrate and sugars. The total free amino acid, soluble protein, phenolic, flavonoid and soluble carbohydrate contents of mushrooms ranged from 33.57–126.57 mg g–1, 2.77–7.55 mg g–1, 28.68–157.39 mg g–1, 8.55– 30.66 mg g–1 and 59.89–343.55 mg g–1, respectively. Elemental analysis showed that mushrooms contained significant amounts of potassium (1345.07–9310.17 mg kg–1), phosphorus (1462.44–6159.45 mg kg–1), calcium (18.78–349.15 mg kg–1), sulphur (952.41–12486.63 mg kg–1), iron (80.62–606.26 mg kg–1), manganese (22.65–147.57 mg kg–1), zinc (103.26–522.81 mg kg–1) and selenium (0–115.40 mg kg–1). Nutritient composition varied with mushroom species. The means of total soluble protein, total phenolic, total flavonoid, potassium, phosphorus, sulphur, chlorine, sodium, iron, calcium, manganese, selenium, zinc and copper contents in wild growing mushrooms were found higher than cultivated mushrooms.

Słowa kluczowe

EN

Turkey; mushroom; edible mushroom; mushroom cultivation; wild mushroom; nutritional property; bioactive property; determination; soluble protein; soluble carbohydrate; free amino acid; phenolic composition; flavonoids content; mineral composition

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Hortorum Cultus
• Rocznik: 2018
• Tom: 17
• Numer: 3
• Opis fizyczny: p.57-72,ref.

Twórcy

autor

Turfan N.

• Department of Biology, Sciences and Arts Faculty, Kastamonu University, Kastamonu, Turkey

autor

Peksen A.

• Department of Horticulture, Faculty of Agriculture, Ondokuz Mayıs University, Samsun, Turkey

autor

Kibar B.

• Department of Horticulture, Faculty of Agriculture and Natural Sciences, Abant Izzet Baysal University, Bolu, Turkey

autor

Unal S.

• Department of Forest Engineering, Faculty of Forestry, Kastamonu University, Kastamonu, Turkey

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Identyfikatory

DOI

10.24326/asphc.2018.3.6