TY - JOUR
T1 - Chemical composition and nutritive value of Pleurotus citrinopileatus var cornucopiae, P. eryngii, P. salmoneo stramineus, Pholiota nameko and Hericium erinaceus
AU - Rodrigues, Dina M. F.
AU - Freitas, Ana C.
AU - Rocha-Santos, Teresa A. P.
AU - Vasconcelos, Marta W.
AU - Roriz, Mariana
AU - Rodríguez-Alcalá, Luís M.
AU - Gomes, Ana M. P.
AU - Duarte, Armando C.
N1 - Funding Information:
This work was supported by Portuguese Science Foundation (FCT) through individual research grants references SFRH/BD/77647/2011, SFRH/BPD/73781/2010 under QREN - POPH funds, co-financed by the European Social Fund and Portuguese National Funds from MCTES.
Publisher Copyright:
© 2015, Association of Food Scientists & Technologists (India).
PY - 2015/11/1
Y1 - 2015/11/1
N2 - The chemical composition and nutritive value of five mushrooms species, some less studied such as Pleurotus citrinopileatus var. cornucopiae, P. salmoneo stramineus or Pholiota nameko, were determined. Protein, sugar and fat contents ranged between 16.2 to 26.6, 52.7 to 64.9 and 2.3 to 3.5 g/100gdry mushroom, respectively. Highest total phenolic content was observed for P. citrinopileatus var. cornucopiae with 1140 μg cathecol equiv./gdry mushroom. Higher content in mono and polyunsaturated fatty acids (FA) than saturated FA characterized mushrooms FA profile with high linoleic acid concentration (>30 gFA/100gfat). In addition, these mushrooms may be considered good sources of K, Mg, P, highlighting K (2627–3736 mg/Kgdry mushroom) as the most predominant, and of Zn, Cu and Fe; some contributing over 15 % of their recommended daily intakes. β-glucans, α-glucans and evidence of glucan-protein complexes were identified by FTIR-ATR. The reported values emphasize the nutritional potential of the five species to be consumed in a healthy diet.
AB - The chemical composition and nutritive value of five mushrooms species, some less studied such as Pleurotus citrinopileatus var. cornucopiae, P. salmoneo stramineus or Pholiota nameko, were determined. Protein, sugar and fat contents ranged between 16.2 to 26.6, 52.7 to 64.9 and 2.3 to 3.5 g/100gdry mushroom, respectively. Highest total phenolic content was observed for P. citrinopileatus var. cornucopiae with 1140 μg cathecol equiv./gdry mushroom. Higher content in mono and polyunsaturated fatty acids (FA) than saturated FA characterized mushrooms FA profile with high linoleic acid concentration (>30 gFA/100gfat). In addition, these mushrooms may be considered good sources of K, Mg, P, highlighting K (2627–3736 mg/Kgdry mushroom) as the most predominant, and of Zn, Cu and Fe; some contributing over 15 % of their recommended daily intakes. β-glucans, α-glucans and evidence of glucan-protein complexes were identified by FTIR-ATR. The reported values emphasize the nutritional potential of the five species to be consumed in a healthy diet.
KW - Edible mushrooms
KW - Elemental and proximate composition
KW - Fatty acids
KW - FTIR-ATR characterization
KW - Nutritional value
UR - http://www.scopus.com/inward/record.url?scp=84944517165&partnerID=8YFLogxK
U2 - 10.1007/s13197-015-1826-z
DO - 10.1007/s13197-015-1826-z
M3 - Article
AN - SCOPUS:84944517165
SN - 0022-1155
VL - 52
SP - 6927
EP - 6939
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 11
ER -
