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Nutritional Composition of Some Wild Edible Mushrooms

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Nutritional Composition of Some Wild Edible Mushrooms Türk Biyokimya Dergisi [Turkish Journal of Biochemistry–Turk J Biochem] 2009; 34 (1) ; 25–31. Research Article [Araştırma Makalesi] Yayın tarihi 26 Mart, 2009 © TurkJBiochem.com [Published online 26 March, 2009] Nutritional Composition of Some Wild Edible Mushrooms [Bazı Yabani Yenilenebilir Mantarların Besinsel İçeriği] 1Ahmet Colak, ABSTRACT 1Özlem Faiz Objectives: The aim of this study is to determine the nutritional content of some 2Ertuğrul Sesli wild edible mushrooms from Turkey Trabzon-Maçka District. Methods: Eight different species of wild edible mushrooms (Craterellus cornuco- pioides (L.) P. Karst, Armillaria mellea (Vahl) P. Kumm., Sarcodon imbricatus (L.) P. Karst., Lycoperdon perlatum Pers., Lactarius volemus (Fr.) Fr., Ramaria flava (Schaeff.) Quél. Cantharellus cibarius Fr., Hydnum repandum L.) were analyzed in terms of moisture, protein, crude fat, carbohydrate, ash zinc, manganese, iron and copper contents. The identification of the species was made according to anatomi- 1Department of Chemistry, Karadeniz Technical cal and morphological properties of mushrooms. University, 61080 Trabzon, Turkey 2Department of Science Education, Karadeniz Results: The protein, crude fat and carbohydrate contents (limit values%:avarage) of Technical University, 61335 Trabzon, Turkey investigated mushroom samples were found to be 21.12-50.10:34.08, 1.40-10.58:6.34 and 34-70:55, respectively. The zinc, manganese, iron and copper contents of the mushrooms samples were found to be in the range of 47.00-370.00 mg/kg, 7.10- 143.00 mg/kg, 30.20-550.00 mg/kg and 15.20-330.00 mg/kg, respectively. Conclusion: It is shown that the investigated mushrooms were rich sources of pro- tein and carbohydrates and had low amounts of fat. Metal contents and energy val- ues of the studied mushrooms were nearly similar to each other and agreed-well with the previous data. The results make these wild edible mushrooms popular to consume as good food sources. Key Words: biochemical composition, edible mushroom, micronutrient elements. Yazışma Adresi [Correspondence Address] Dr. Ahmet Colak ÖZET Department of Chemistry, Karadeniz Technical Amaç: Bu çalışmanın amacı, Türkiye’de Trabzon-Maçka bölgesinde bulunan bazı University, 61080 Trabzon, Turkey yenilebilir yabani mantarların besinsel içeriklerini belirlemektir. Tel:+90-462-377-24-89; Fax:+90-462-325-31-96 Yöntem: Sekiz farklı yenilebilir yabani mantar türü (Craterellus cornucopioi- E-mail : [email protected] des (L.) P. Karst, Armillaria mellea (Vahl) P. Kumm., Sarcodon imbricatus (L.) P. Karst., Lycoperdon perlatum Pers., Lactarius volemus (Fr.) Fr., Ramaria flava (Schaeff.) Quél., Cantharellus cibarius Fr., Hydnum repandum L.); nem, protein, ham yağ, karbohidrat, kül ve mikroelement olarak çinko, mangan, demir ve bakır içerikleri açısından incelendi. Türlerin teşhisi, matarların anatomik ve morfolojik özellikleri göz önüne alınarak yapılmıştır. Bulgular: İncelenen mantarların protein, ham yağ ve karbohidrat içerikleri (%hu- dut aralığı:ortalama değer) sırasıyla 21.12-50.10:34.08, 1.40-10.58:6.34 ve 34-70:55 olarak belirlendi. Mantar örneklerinin çinko içeriğinin, 47.00-370.00 mg/kg, man- gan içeriğinin, 7.10-143.00 mg/kg, demir içeriğinin, 30.20-550.00 mg/kg ve bakır içeriğinin ise 15.20-330.00 mg/kg aralığında değişkenlik gösterdiği tespit edildi. Sonuçlar: Çalışılan yabani yenilebilir mantarların zengin birer protein ve kar- bohidrat kaynağı oldukları ve az miktarda lipid içerdikleri belirlendi. İncelenen mantarların metal içerikleri ve enerji değerleri birbirine çok yakın ve daha önceki verilerle uyum içerisindedir. Elde edilen sonuçlar, bu yabani yenilebilir mantarları, [Received: 7 September 2008; Accepted: 29 January 2009] besin kaynağı olarak tüketilebilirlikleri açısından popüler kılmaktadır. Kayıt Tarihi: 7 Eylül 2008; Kabul Tarihi: 29 Ocak 2009 Anahtar Kelimeler: biyokimyasal içerik, yenilebilir mantar, mikroelement. http://www.TurkJBiochem.com 25 ISSN 1303–829X (electronic) 0250–4685 (printed) Introduction lected from Lisar High Plateau of Maçka (1500 meter above sea level) in Trabzon which is in the East Black Wild edible mushrooms are traditionally used by many Sea region of Turkey. The colour, odour and other ap- Asian countries as food and medicine (1,2), and are be- parent properties of the mushroom and vegetation were coming more and more important in our diet for their noted in the field. The photographs of specimens were nutritional characteristics. Some edible mushroom spe- taken in the field and the mushrooms were examined cies are sources of physiological agents for medicinal microscopically in the laboratory in three days after col- applications, possessing antitumour, cardiovascular, lection. Spore prints were made to determine the colour antiviral, antibacterial and other activities (3,4,5). Each of the spores and used for the measurements. Micro- mushroom type produces a specific set of metabolites scopic examinations (spore, hyphae, basidia and cystid- capable of dealing with the set of microbes that coexist ia) were performed using Nikon research microscopes. in that specific environment (6). Fungus pilei were moistened by adding a few drops of The consumption of wild edible mushrooms is increas- potassium hydroxide solution and were sectioned. The ing due to a good content of proteins and trace minerals. sections were subsequently stained with methylene blue Mushrooms are valuable healthy foods, low in calories, and examined. The identification of the species was fats, and essentials fatty acids, and high in vegetable made according to above systematical criteria obtained proteins, vitamins and minerals (7, 8). from macroscopic and microscopic examinations (10, Turkey has a large edible mushroom potential because 11, 12). Mushroom samples were carried into the labora- it possesses favorable environmental conditions for the tory in an ice bath and stored deep-frozen at –34°C until growth of mushrooms. Therefore, Turkey is becoming used. All other biochemical studies were completed in an important exporter for wild edible mushrooms. In the ten days. All reagents were of analytical grade and used East Black Sea region, the climate, especially in spring as obtained. and autumn, is ideal for fungal growth (9). Despite of the potential economic importance of these Sample preparation wild growing mushrooms in the collecting area (Ma- The whole mushroom samples (without division into pi- çka district of Trabzon-Turkey), this is the first study leus and stipe) were used in this study. Fresh samples, af- has been carried out on their biochemical composition. ter removal of external material such as mud, bush, soil, In this investigation, we have examined the proximate plant etc. by washing with demineralized water, were biochemical composition of eight different wild edible airdried between filter papers. Approximately 5 g of mushrooms species (Figure 1), in terms of moisture, each sample were taken immediately for determination protein, crude fat, carbohydrate, ash and micronutrient of moisture. Remaining samples were stored in deep-fro- elements. We hope that the results may be valuable for zen until analysis (13). While examining the nutritional chemotaxonomical and cultivation purposes of mush- composition of mushroom samples, the maturation stage rooms. of them was not considered. It must be emphasized that this is an effective factor on diversity of the measured Materials and Methods parameters for each mushroom sample. Mushroom materials, microscopic examina- Chemical analysis tions and chemicals The following components were determined on airdried In the period of August-September, 2004, eight wild ed- material: moisture, by drying in a moisture determina- ible mushroom species (Table 1 and Figure 1) were col- tion apparatus (Precisa HA60) at 110 ºC until circulation Table 1. Some Properties of the Analyzed Mushroom Species Name Edibility Habitat Family Craterellus cornucopioides (L.) P. Karst. Good In deciduous woods Cantharellaceae Armillaria mellea (Vahl) P. Kumm. Edible On or around of trees Marasmiaceae Sarcodon imbricatus (L.) P. Karst. Edible In coniferous woods Bankeraceae Lycoperdon perlatum Pers. Edible In woodland Lycoperdaceae Lactarius volemus (Fr.) Fr. Good Under trees Russulaceae Ramaria flava (Schaeff.) Quél. Edible In mixed woods Gomphaceae Cantharellus cibarius Fr. Edible In woodland Cantharellaceae Hydnum repandum L. Edible In woodland Hydnaceae Turk J Biochem, 2009; 34 (1) ; 25–31. 26 Colak et al. 20 (A) (B) (C) (D) (E) (F) (G) (H) Figure 1. Fructification organs of investigated mushroom species (photographed by E. Figure 1. FructificationSesli). organs of investigated(A) C. mushroomcornucopioides species (photographed, (B) by E.A. Sesli). mellea, (C) S. imbricatus, (A) C. cornucopioides (B) A. mellea(D) L. perlatum, (E) L. volemus, (F) R. flava, (G) C. cibarius, (C) S. imbricatus(H) H. repandum (D) L. perlatum (E) L. volemus (F) R. flava (G) C. cibarius (H) H. repandum Turk J Biochem, 2009; 34 (1) ; 25–31. 27 Colak et al. was completed; ash, from the incinerated residue ob- Results and Discussion tained at 550°C after 3 h; crude protein, by the Kjeldahl method with a conversion factor of 6.25 (14,15); crude Chemical analysis fat, gravimetrically determined after Soxhlet extraction The chemical composition and calculated energy val- with petroleum ether (2,13). The total carbohydrate was ues for investigated mushroom species are shown in calculated as 100% - (% moisture+ % ash+ % crude pro- Table 2. While examining the nutritional composition
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