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国际药用蘑菇期刊
影响因子: 1.423 5年影响因子: 1.525 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN 打印: 1521-9437
ISSN 在线: 1940-4344

国际药用蘑菇期刊

DOI: 10.1615/IntJMedMushr.v13.i4.50
pages 351-356

Chemical Composition and Nutrition Value of Dried Cultivated Culinary-Medicinal Mushrooms from Turkey

Necla Gaglarirmak
Celal Bayar University, Saruhanli College, Food Technology Program

ABSTRACT

Dietary fiber, raw fiber, fructose, glucose, sucrose, maltose, vitamin A (retinol), B1 (thiamine), B2 (riboflavin), B6 (pyridoxine), and niacin contents of dried cultivated mushroom species Agaricus bisporus (white and brown), Lentinus edodes, and Pleurotus ostreatus were determined and evaluated for nutrient and chemical composition. Assays of dried mushroom samples were carried out after the drying process. Dried shiitake samples showed the highest dietary fiber and raw fiber content (23.23 ± 0.018 and 9.71 ± 0.039 μg/100 g, respectively). Mushrooms in this study were valuable sources of vitamins such as retinol, thiamine, riboflavin, pyridoxine, and niacin. A. bisporus contained the highest vitamin A content (43.93 ± 1.85 μg/100 g) and shiitake had the highest contents of thiamine and pyridoxine (0.63 ± 0.012 and 0.56 ± 0.01 mg/100 g, respectively). Portobello had the highest riboflavin and niacin contents (0.90 ± 0.015 and 8.37 ± 0.17 mg/100 g, respectively).


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