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Author Amporn Srikram
Alternative Author Suriyan Supapvanich
TitleProximate compositions and bioactive compounds of edible wild and cultivated mushrooms from Northeast Thailand
Alternative TitleProximate compositions and bioactive compounds of edible wild and cultivated mushrooms from Northeast Thailand
ImprintVol. 50 No. 6, November 2016
Call# FOOD 8300

CALL # Volume Number Month Year Barcode Status

AbstractMushrooms are known as an excellent source of nutrients including macronutrients and bioactive compounds. Nutritional values were investigated involving proximate analysis, total antioxidant capacity (TAC), total phenol content (TPC) and total flavonoid content (TFC) of 10 edible wild mushroom speciesdAmanita calyptroderma Ark. et al., Amanita princeps Corner et Bas, A., Astraeus odoratus, Heimiella retispora (Pat. et. Bak.) Boedijn., Mycoamaranthus cambodgensis (Pat.) Trappe, Russula alboareolata Hongo, Russula cyanoxantha Schaeff.ex.Fr., Russula emetic (Schaeff. ex Fr.) S.F.Gray., Russula virescens (Schaeff.) fr., Termitomyces clypeatus Heimdand five cultivated mushroom speciesdAuricularia auricula-judae, Lentinus polychrous Lev., Lentinus squarrosulus Mont., Pleurotus sajor-caju (Fr.) Sing, Volvariella vovacea (Bull. Ex.Fr.) Sing. From the proximate analysis, the moisture contents of both wild and cultivated mushrooms ranged from 84.15% fresh weight (FW) to 90.21% FW. The ash, crude protein, fat, crude fiber and carbohydrate contents of both wild and cultivated mushrooms were in the dry weight ranges 2.56e13.96%, 11.16e50.29%, 1.43e21.94%, 2.11e38.11% and 9.56e59.73%, respectively, and the contents of macronutrients in the mushrooms varied by variety. Wild mushrooms had a high fiber content compared to cultivated mushrooms. The contents of biologically active compounds of both wild and cultivated mushrooms also varied depending on the variety. Values for the TAC, TPC and TFC of wild mushrooms were higher than those of cultivated mushrooms. In conclusion, the proximate analysis for both wild and cultivated mushrooms was variety dependent and wild mushrooms contained a higher fiber content and more biologically active compounds than cultivated mushrooms.
Descriptpage 432-436
SubjectBioactive compounds
Mushroom
Nutritional value
Proximate composition
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