Biochemical and Morphological Characteristics of Some Macrofungi Grown Naturally

Journal of Fungi

Sezai Ercisli¹  Suat Sensoy²  Seyda Cavusoglu²  Neva Karatas³  Halina Ekiert⁴  Agnieszka Szopa⁴  Yusuf Uzun⁵  Ezelhan Selem⁶  Nurettin Yilmaz⁷  Yekbun Alp⁷  Hosam O. Elansary⁸ 

[1] Department of Horticulture, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey;Department of Horticulture, Faculty of Agriculture, Van Yuzuncu Yil University, Van 65080, Turkey;Department of Nutrition and Dietetics, Faculty of Health Sciences, Ataturk University, Erzurum 25240, Turkey;Department of Pharmaceutical Botany, Faculty of Pharmacy, Medical College, Jagiellonian University, Medyczna 9, 30-688 Kraków, Poland;Department of Pharmaceutical Sciences, Faculty of Pharmacy, Van Yuzuncu Yil University, Van 65080, Turkey;Field Crop Department, Institute of Natural and Applied Sciences, Van Yuzuncu Yil University, Van 65080, Turkey;Horticultural Sciences, Institute of Natural and Applied Sciences, Van Yuzuncu Yil University, Van 65080, Turkey;Plant Production Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;

关键词: macro-fungi;    soluble solid content;    total antioxidant capacity;    total phenolic contents;    Van;    Turkey;   

DOI  :  10.3390/jof7100851

来源: DOAJ

【 摘 要 】

Recently, the production of macro-fungi (mushrooms) has steadily increased, and so has their economic value, in global terms. The use of functional foods, dietary supplements, and traditional medicines derived from macro-fungi is increasing as they have numerous health benefits as well as abundant nutrients. This study aimed to determine some biochemical contents (pH, soluble solid contents (SSC), total antioxidant capacity (TAC) and total phenolic contents (TPC)) of eight edible macro-fungi species growing naturally (in the wild) in Turkey. The samples were collected in the Van Yuzuncu Yil University (VAN YYU) campus area in the months of April–May 2018, in different locations, and brought to the laboratory, and the necessary mycological techniques were applied for their identification. Location, habitats, collection dates and some morphological measurements were determined for all identified species. Biochemical parameters of the macro-fungi species were analyzed separately both in cap and stem. The color values (L, a, b, Chroma and hue) were separately evaluated on cap surface, cap basement and stem. Results showed that there were significant differences for most of the biochemical parameters in different organs between and within species. The pH, SSC, TAC and TPC values varied from 6.62 to 8.75, 2.25 to 5.80° brix, 15.72 to 57.67 TE mg⁻¹ and 13.85 to 60.16 gallic acid equivalent (GAE) fresh weight basis. As a result of the study, it was concluded that the parameters such as total antioxidant capacity, total phenolic content and soluble content in Morchella esculenta, Helvella leucopus, Agaricus bitorquis and Suillus collinitus were higher than for the other species and clearly implied that they may be further exploited as functional ingredients in the composition of innovative food products.

【 授权许可】

Unknown