Vitamin and fatty acid composition of P. eryngii var. eryngii

Yıl 2011, Cilt: 1 Sayı: 1, 16 - 20, 23.12.2011

Mehmet Akyüz , Sevda Kirbag Sevda Kırbağ Mustafa Karatepe Mustafa Karatepe Mehmet Güvenç Fikriye Zengin

https://doi.org/10.17678/beuscitech.47155

Cited By: 6

Öz

In this study, fatty acid and vitamin contents of P. eryngii var. eryngii grown on various agro-residue were determined. The distribution of oil acid in 100 g lipid extracted from samples were found to be 0.00-0.59 g C14:0, 0.00-1.68 g C15:0, 13.56-20.09 g C16:0, 0.00-4.98 g C16:1, 0.00-0.22 g C17:1, 1.35-5.41 g C18:0, 10.77-34.80 g C18:1, 33.06-70.39 g C18:2, 0.00-1.17 g C18:3, 0.00-0.53 g C20:0, 0.00-0.59 g C20:2, 0.00-0.25 g C20:1, 0.00-4.14 g C20:3, 0.00-0.51 g C20:5, 0.00-1.15 g C22:0, 0.00-0.30 g C22:1, 0.00-3.54 g C22:2, 0.00-0.33 g C22:4, 0.00-1.15 g C22:5, 0.00-3.93 g C22:6 and 0.00-2.07 g C24:0, of wet weight. The contents of vitamin were 0.014-0.064 A, 0.869-3.565 E, 55.980-473.405 C and 0.087-5.619 MDA mg/kg of wet weight. It has been determined that P. eryngii var. eryngii is rich from the point of view of unsaturated fatty acids such as linoleic acid, oleic acid and palmitic acid, and especially vitamins C, also antioxidants vitamins such as vitamin A, E and MDA.

Anahtar Kelimeler

Fatty acid, mushroom, P. eryngii var. eryngii, vitamin

Kaynakça

• Alan R, Padem H (1991) Çaşır mantarı (Pleurotus eryngii)’nin besin değeri üzerinde bir araştırma. Doğa- Turkish J Agric Forestry, 15, 275-280.
• Agrahar-Murugkar D, Subbulakshmi G (2005) Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya. Food Chem 89, 599–603.
• Barros L, Baptista P, Correira DM, Casa S, Oliveira B, Ferreira ICFR (2007). Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chem 105, 140–145.
• Barros L, Venturini BA, Baptista P, Estevinho LM, Ferreira ICFR (2008a). Chemical composition and biological properties of Portuguese wild mushrooms: A comprehensive study. J Agric Food Chem 56, 3856– 3862.
• Barros L, Cruz T, Baptista P, Estevinho LM, Ferreira ICFR (2008b). Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food Chem Toxicol 46, 2742-2747.
• Breene W (1990). Nutritional and medicinal value of speciality mushrooms. J Food Protec 53, 883–894.
• Burtis CA, Ashwood ER (1996). Tietz fundamentals of WB clinical Philadelphia. Saunders Company,
• Catignani GL (1983) Simultaneous determination of retinol and α-tocopherol in serum of plazma by liquid chromatography. Clin Chem 2914, 708–712
• Chang ST (1999). World production of cultivated edible and mushrooms in 1997 with emphasis on Lentinus edodes (Berk.) Sing. in China. Int J Med Mush 1, 291– 300.
• Christie WW (1990). Gas chromatography and lipids. The oily press: Glaskow: UK, 573-577 pp.
• Cohen R, Persky L, Hadar Y (2002). Biotechnological applications and potential of wood-degrading mushrooms of the genus Pleurotus. Appl Microbiol Biot 58, 582-594.
• Crisan EW, Sands A (1978). Nutritional value. In: Chang ST, Hayes WA (eds) The biology and cultivation of edible mushrooms. Academic Press, New York, 172– 189 pp.
• Çağlarırmak N, Ünal K, Ötles S (2002). Nutritional value of edible wild mushroom collected from the black sea region of Turkey. Micol Apl Int 14, 1-5.
• Çağlarırmak N (2007). The nutrients of exotic mushrooms (Lentinus edodes and Pleurotus species) and an estimated approach to the volatile compounds. Food Chem 105, 1188-1194.
• Diez VA, Alvarez A (2001). Compositional and nutritional studies on two wild edible mushrooms from Northwest Spain. Food Chem 75, 417-422.
• Duda G, Gerting H, Kulesza C, Maruszewka M (1988) Vitamins levels in fresh and edible mushroom. Zywlene Czlowka 7, 231-237.
• Esselen WB, Fellers CR (1946). Mushrooms for food and flavour. Mass Agr Expt Sta Bull 434, 11 p.
• Furlani RPZ, Godoy HT (2007). Valor nutricional de cogumelos comestiveis. Ciência Tecnol Alime 27, 154- 157.
• Furlani RPZ, Godoy HT (2008). Vitamins B1 and B2 contents in cultivated mushrooms. Food Chem 106, 816-819.
• Gong ZY, Yu SF, Qu L (2003). Nutrient analysis of Pleurotus eryngii and Pleurotus ferulae cultivated with cotton seed hull compost (in Chinese with English abstract). Acta Edulis Fungi 10, 21–24.
• Guo LQ, Lin JY, Lin JF (2007). Non-volatile components of several novel species of edible fungi in China. Food Chem 100, 643-649.
• Hara A, Radin NS (1978). Lipid extraction of tissues with a low-toxicity solvent. Anal Biochem 90, 420-426.
• Kalac P (2009). Chemical composition and nutritional value of European species of wild growing mushrooms: A review. Food Chem 113, 9–16.
• Karatepe M (2004). Simultaneous determination of ascorbic acid and free malondialdehyde in human serum by HPLC/UV. LC-GC North America 22, 362- 365.
• Longvah T, Deosthale YG (1998). Compostional and nutritional studies on edible wild mushroom from northeast India. Food Chem 63, 331-334.
• Manzi P, Gambelli L, Marconi S (1999). Nutrients in edible mushrooms: an inter species comparative study. Food Chem 65, 477-482.
• Mattila P, Konko K, Eurola M, Pihlava JM, Astola J, Vahteristo L et al. (2001). Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. J Agric Food Chem 49, 2343– 2348.
• Miller KW, Lorr NA, Yang CS (1984). Simultaneous determination of plasma retinol - tocopherol, lycopere, -carotene, and -carotene by high performance liquid chromatography. Anal Biochem 138, 340-345.
• Oei P (1996). Mushroom cultivation. Manual on mushroom cultivation Tech. commercial application in developing countries, Tools Publications, Amsterdam, pp. 94-119.
• Pauli G (1998). http://www.zeri.org/news
• Qi B, Fraser T, Mugford G, Dobson G, Sayanova O, Butler J, Napier JA, Stobart AK, Lazarus CM (2004). Production of very long chain polyunsaturated omega-3 and omega-6 fatty acids in plants. Nat Biotechnol 22, 739- 745.
• Ragunathan R, Gurusamy R, Palaniswamy M, Swaminathan K (1996). Cultivation of Pleurotus spp. on various agro-residues. Food Chem 55, 139-144.
• Ragunathan R, Swaminathan K (2003). Nutritional status of Pleurotus spp. grow on various agro-wastes. Food Chem 80, 371-375.
• Ribeiro B, Pinho PG, Andrade PB, Baptista P, Valentao P (2009). Fatty acid composition of wild edible mushrooms species: A comparative study. Microchem J 93, 29-35.
• Ünal MK, Ötleş S, Çağlarırmak N (1996). Chemical composition and nutritive value of cultivated (A. bisporus) and wild mushroom product grown in Turkey. Acta Aliment Hung 25, 257-266.
• Wang D, Sokada A, Suzuki M (2001). Biological efficiency and nutritional value of Pleurotus ostreatus cultivated on spent beer grain. Biores Tech 78, 293-300.
• Watt BK, Merill AL (1963). Composition of foods, Agricultural handbook No: 8, US Department of Agriculture, Washington, DC. 190 pp.
• Winichagoon P, Kachondham Y, Attig GA, Tontisirin K (1992). Integrating Food and Nutrition into Development. Publ The Inst Nutr Mahidol Univ Salaya Phuthamonthon, Thailand.