Chemical composition and non-volatile components of Croatian wild edible mushrooms

Beluhan, Sunčica; Ranogajec, Ana

doi:10.1016/j.foodchem.2010.07.081

Cited by 259 publications

(206 citation statements)

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“…Generally, mushrooms posses four functionalities, including nutritional values, tasty pro perties, physiological effects, and cultural characteristics (Beluhan and Ranogajec, 2011). Wild growing mushrooms are known as a delicacy in many countries, due to the high proteins and trace minerals content (Kalac 2012, Murugkar and Subbulakshmi, 2005).…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Bioactive Compounds of Some Wild Edible Mushrooms

Nagy¹,

Socaci²,

Tofanä³

et al. 2017

BUASVMCN-FST

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Recently, mushrooms consumption has risen notably thanks to the proof of their capacity to improve the organism efficiency in the combat and prevention of several diseases. The particular nutritional properties of fruiting bodies of mushrooms are one of the reasons for their consumption, besides their texture and flavour for which they are considered a delicacy. In this paper data were collected from several scientific studies with the aim to characterize the chemical composition and content of bioactive compounds (moisture, ash, total carbohydrates, total sugars, crude fat, crude protein and energy) of five edible mushrooms species: Agaricus bisporus, Boletus edulis, Cantharellus cibarius, Pleurotus ostreatus, Lactarius piperatus.

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Section: Introductionmentioning

confidence: 99%

Chemical Composition and Bioactive Compounds of Some Wild Edible Mushrooms

Nagy¹,

Socaci²,

Tofanä³

et al. 2017

BUASVMCN-FST

View full text Add to dashboard Cite

show abstract

“…The nutritional advantages of mushrooms include a low content of calories and a high content of proteins, minerals and dietary fiber (Beluhan & Ranogajec, 2011). As dietary food, mushrooms are comparable to vegetables.…”

Section: Introductionmentioning

confidence: 99%

Nitrogen Supplementation on the Productivity and the Chemical Composition of Oyster Mushroom

Nunes¹,

Luz²,

Paes³

et al. 2012

JFR

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Mushrooms have been used for food and medicinal purposes since ancient period. The β-glucans found in mushrooms are currently considered to be responsible for some of the medicinal properties of mushrooms, thereby motivating studies on characterization of these compounds. In our study, we tested the effect of nitrogen supplementation on the productivity and nutritional composition of Pleurotus ostreatus mushrooms. The fungi were grown in various substrates supplemented with urea or rice bran, and the biological efficiency, mineral composition, protein and β-glucan content were evaluated. The growth of P. ostreatus in substrates with nitrogen supplementation increases the mushroom's productivity and nutritional value. Our results also indicate that nitrogen supplementation, a simple technique, efficiently increases the β-glucan content of mushrooms.

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“…It was found that threonine and lysine were the major essential free amino acids in all edible fungus (Beluhan and Ranogajec, 2011). The content of free amino acids in samples was shown in Table 1.…”

Section: Effect Of Thermal Processing On Free Amino Acidsmentioning

confidence: 95%

“…They were monosodium glutamate-like (MSG-like) acids (aspartic and glutamic), sweet taste amino acids (alanine, glycine, serine and threonine), bitter amino acids (arginine, histidine, isoleucine, leucine, methionine, phenylalanine, and valine), and tasteless amino acids (lysine and tyrosine). It has been reported that the MSG-like and sweet components may be responsible for the natural taste of mushrooms (Beluhan et al, 2011). The sweetness from sweet components comprised mainly of high amounts of soluble sugars and polyols could probably mask the bitter taste produced by the bitter components in mushrooms.…”

Section: Effect Of Thermal Processing On Free Amino Acidsmentioning

confidence: 99%