Chromatographic analysis of macro and micronutrients in the most widely appreciated cultivated mushrooms
Conference Paper
Overview
Overview
abstract
More than 3000 mushrooms are said to be "prime edible species", of which only 100 are
cultivated commercially, and only ten of those on an industrial scale. Their global
economic value is nevertheless now staggering, and a prime reason for the rise in
consumption is the above mentioned combination of their value as a food (equilibrated
macro and micronutrient s) [1] as well as their medicinal and nutraceutical values [2,3].
The present work reports and compares the chemical composition and nutritional value of
the most consumed species as fresh cultivated mushrooms: Agaricus bisporus (White and
Brown mushrooms), Pleurotus ostreatus (Oyster mushroom), Pleurotus eryngil (King
oyster mushroom), Lentinula edodes (Shiitake) and Flammulina velutipes (Golden needle
mushroom). Nutritional value was accessed through the composition in macronutrients
determined following standard procedures; individual profiles in sugars and fatty acids
were obtained by HPLC-RI and GC-F ID, respectively. Micronutrients such as vitamin E were
also analysed by HPLC-fluorescence. Shiitake revealed the highest levels of
macronutrients, unless proteins, as also the highest sugars, tocopherols and PU FA levels,
and the lowest SFA content. White and brown mushrooms showed similar
macronutrients composition, as also similar values of total sugars, MUFA, PUFA and total
tocopherols. Oyster and king oyster mushrooms gave the highest MUFA contents with
similar contents in PUFA, MUFA and SFA in both samples. They also revealed similar
moisture, ash, carbohydrates and energy values. This study contributes to the elaboration
of nutritional databases of the most consumed fungi species worldwide, allowing
comparison between them. Moreover it was concluded that cultivated and the wild
samples of the same species have different chemical composition, including sugars, fatty
acids and tocopherols profiles.
