Determination of nutritional and bioactıve properties in some selected wild growing and cultivated mushrooms from Turkey

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dc.authorid:0000-0001-9253-5747
dc.contributor.authorTurfan, Nezahat
dc.contributor.authorPekşen, Aysun
dc.contributor.authorKibar, Beyhan
dc.contributor.authorÜnal, Sabri
dc.date.accessioned2021-06-23T19:50:14Z
dc.date.available2021-06-23T19:50:14Z
dc.date.issued2018
dc.departmentBAİBÜ, Ziraat Fakültesi, Bahçe Bitkileri Bölümüen_US
dc.description.abstractThis study aimed determining the contents of soluble protein, free amino acid, phenolic, flavonoid, soluble carbohydrate, sugars (glucose, fructose and sucrose) and elements in selected wild growing and cultivated mushroom species collected from various locations of Turkey. Significant differences (P < 0.05) were found for the contents of total free amino acid, soluble protein, phenolic, flavonoid, soluble carbohydrate and sugars. The total free amino acid, soluble protein, phenolic, flavonoid and soluble carbohydrate contents of mushrooms ranged from 33.57-126.57 mg g(-1), 2.77-7.55 mg g(-1), 28.68-157.39 mg g(-1), 8.5530.66 mg g(-1) and 59.89-343.55 mg g(-1), respectively. Elemental analysis showed that mushrooms contained significant amounts of potassium (1345.07-9310.17 mg kg(-1)), phosphorus (1462.44-6159.45 mg kg(-1)), calcium (18.78-349.15 mg kg(-1)), sulphur (952.41-12486.63 mg kg(-1)), iron (80.62-606.26 mg kg(-1)), manganese (22.65-147.57 mg kg(-1)), zinc (103.26-522.81 mg kg(-1)) and selenium (0-115.40 mg kg(-1)). Nutritient composition varied with mushroom species. The means of total soluble protein, total phenolic, total flavonoid, potassium, phosphorus, sulphur, chlorine, sodium, iron, calcium, manganese, selenium, zinc and copper contents in wild growing mushrooms were found higher than cultivated mushrooms.en_US
dc.identifier.doi10.24326/asphc.2018.3.6
dc.identifier.endpage72en_US
dc.identifier.issn1644-0692
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85049177527en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage57en_US
dc.identifier.urihttps://doi.org/10.24326/asphc.2018.3.6
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9735
dc.identifier.volume17en_US
dc.identifier.wosWOS:000436363600006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKibar, Beyhan
dc.language.isoenen_US
dc.publisherWydawnictwo Akad Rolniczej W Lublinieen_US
dc.relation.ispartofActa Scientiarum Polonorum-Hortorum Cultusen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMushroomsen_US
dc.subjectSoluble Proteinen_US
dc.subjectFree Amino Acidsen_US
dc.subjectPhenolic and Flavonoiden_US
dc.subjectSoluble Carbohydrateen_US
dc.subjectMineralsen_US
dc.titleDetermination of nutritional and bioactıve properties in some selected wild growing and cultivated mushrooms from Turkeyen_US
dc.typeArticleen_US

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