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Int J Food Sci Nutr. 2011 Jun;62(4):328-35. doi: 10.3109/09637486.2010.533160. Epub 2010 Dec 17.

Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey.

Author information

1
Department of Biology, Yuanpei University, Hsin Chu, Taiwan. faa@ktu.edu.tr

Abstract

The fatty acid and amino acid compositions of 11 mushroom species commonly consumed were collected from the East Black Sea region of Turkey and analyzed. All species were characterized by a high content of linoleic acid (C18:2n-6) and glutamic acid. The highest content of linoleic acid (78.0%) and glutamic acid (29.4 μg/mg dry weight [d.w.]) was found in Agaricus arvensis and the lowest in Cantharellus tubaeformis, 19.8% and 10.9 μg/mg d.w., respectively. The average content of amino acids for all species was 148 μg/mg d.w. Overall, these results demonstrate that the 11 different kinds of wild edible mushrooms gathered from the region represent substantial sources of fatty acids and amino acids that are essential in the diet of humans. Quality of the mushroom protein compares favorably with the FAO/WHO Standard. The present study demonstrates that macrofungi from the East Black Sea region (Turkey) are a good source of many nutrients essential to human well-being.

PMID:
21166481
DOI:
10.3109/09637486.2010.533160
[Indexed for MEDLINE]

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