Abonnement à la biblothèque: Guest
Portail numérique Bibliothèque numérique eBooks Revues Références et comptes rendus Collections
International Journal of Medicinal Mushrooms
Facteur d'impact: 1.423 Facteur d'impact sur 5 ans: 1.525 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimer: 1521-9437
ISSN En ligne: 1940-4344

Volumes:
Volume 21, 2019 Volume 20, 2018 Volume 19, 2017 Volume 18, 2016 Volume 17, 2015 Volume 16, 2014 Volume 15, 2013 Volume 14, 2012 Volume 13, 2011 Volume 12, 2010 Volume 11, 2009 Volume 10, 2008 Volume 9, 2007 Volume 8, 2006 Volume 7, 2005 Volume 6, 2004 Volume 5, 2003 Volume 4, 2002 Volume 3, 2001 Volume 2, 2000 Volume 1, 1999

International Journal of Medicinal Mushrooms

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

RÉSUMÉ

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).


Articles with similar content:

Nutritional and Neutraceutical Composition of Five Wild Culinary-Medicinal Species of Genus Pleurotus (Higher Basidiomycetes) from Northwest India
International Journal of Medicinal Mushrooms, Vol.15, 2013, issue 1
Ashu Gulati, Robin Joshi, Narender Singh Atri, Arvind Gulati, Sapan Kumar Sharma
Phenolic Compounds and Antioxidant Activity in Some Species of Polyporoid Mushrooms from Poland
International Journal of Medicinal Mushrooms, Vol.14, 2012, issue 4
Pawel Pasko, Katarzyna Sulkowska-Ziaja, Halina Ekiert, Bozena Muszynska, Paulina Motyl
Determination of Lovastatin, β-glucan, Total Polyphenols, and Antioxidant Activity in Raw and Processed Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Higher Basidiomycetes)
International Journal of Medicinal Mushrooms, Vol.17, 2015, issue 2
Yu Shan Lam , Edward J. Okello
Chemical Composition and Antioxidant and Antibacterial Activities of Cultured Mycelia of Four Clavicipitaceous Mushrooms (Ascomycetes) from the Indian Himalayas
International Journal of Medicinal Mushrooms, Vol.19, 2017, issue 1
Nandini Gautam, Sapan Kumar Sharma
Comparative Study of Wild Edible Mushrooms as Sources of Antioxidants
International Journal of Medicinal Mushrooms, Vol.13, 2011, issue 4
Anna M. Witkowska, Matgorzata E. Zujko, Iwona Mironczuk-Chodakowska