Chemical composition and nutritive value of Pleurotus citrinopileatus var cornucopiae, P. eryngii, P. salmoneo stramineus, Pholiota nameko and Hericium erinaceus
Journal of Food Science and Technology, ISSN: 0975-8402, Vol: 52, Issue: 11, Page: 6927-6939
2015
- 62Citations
- 83Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Article Description
The chemical composition and nutritive value of five mushrooms species, some less studied such as Pleurotus citrinopileatus var. cornucopiae, P. salmoneo stramineus or Pholiota nameko, were determined. Protein, sugar and fat contents ranged between 16.2 to 26.6, 52.7 to 64.9 and 2.3 to 3.5 g/100g, respectively. Highest total phenolic content was observed for P. citrinopileatus var. cornucopiae with 1140 μg cathecol equiv./g. Higher content in mono and polyunsaturated fatty acids (FA) than saturated FA characterized mushrooms FA profile with high linoleic acid concentration (>30 gFA/100g). In addition, these mushrooms may be considered good sources of K, Mg, P, highlighting K (2627–3736 mg/Kg) as the most predominant, and of Zn, Cu and Fe; some contributing over 15 % of their recommended daily intakes. β-glucans, α-glucans and evidence of glucan-protein complexes were identified by FTIR-ATR. The reported values emphasize the nutritional potential of the five species to be consumed in a healthy diet.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84944517165&origin=inward; http://dx.doi.org/10.1007/s13197-015-1826-z; http://link.springer.com/10.1007/s13197-015-1826-z; http://link.springer.com/content/pdf/10.1007/s13197-015-1826-z; http://link.springer.com/content/pdf/10.1007/s13197-015-1826-z.pdf; http://link.springer.com/article/10.1007/s13197-015-1826-z/fulltext.html; https://dx.doi.org/10.1007/s13197-015-1826-z; https://link.springer.com/article/10.1007/s13197-015-1826-z
Springer Science and Business Media LLC
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