Nutritional Aspects of Three Termitomyces and Four Other Wild Edible Mushroom Species from Sri Lanka

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	Nutritional Aspects of Three Termitomyces and Four Other Wild Edible Mushroom Species from Sri Lanka
	Gunasekara,Niranjan W.; Nanayakkara,Chandrika M.; Karunarathna,Samantha C.; Wijesundera,Ravi L. C.
	2021
发表期刊	CHIANG MAI JOURNAL OF SCIENCE
ISSN	0125-2526
卷号	48 期号:5 页码:1236-1246
摘要	Species of Termitomyces are considered as a group of prime edible mushrooms owing to their unique meaty flavour and texture. Nutritional composition data of some species in this genus are scanty due to their rare and seasonal nature. On the other hand, the nutritional value of many Sri Lankan wild edible mushrooms remained unexplored. Therefore, proximate, mineral, fatty acid, amino acid, and free sugar compositions of T. eurrhizus,T. heimii, T. microcarpus, together with four other wild edible mushrooms (Auricularia sp., Lentinus squarrosulus, Pleurotus Pleurotus djamor Schizophyllum commune) were investigated. Proximate and mineral compositions were examined using the Association of Official Analytical Chemists (AOAC) official methods. The fatty acid, amino acid and free sugar compositions were determined using chromatographic methods. Studied mushrooms showed 8.54-31.05% of crude protein, 1.21-12.35% crude fat and 22.81-69.13% available carbohydrate percentages on a dry weight basis (DW). The fraction of unsaturated fatty acids was over 60% of the total fatty acids and oleic acid was the major fatty acid. Total amino acid content varied between 0.80-6.87% DW and glutamic acid was the most abundant. Trehalose was the major sugar, and the content of glucose was insignificant. Species of Termitomyces showed the highest protein and lowest carbohydrate contents. Essential amino acids/total amino acid and essential amino acids/non-essential amino acids ratios of Termitomyces spp. were closer to the values recommended by FAO/WHO. Thus, Sri Lankan Temitomyces spp. demonstrated better nutritional properties compared to the other wild edible mushrooms included in the study.
关键词	wild mushrooms Termitomyces nutrition composition fatty acids amino acids free sugars FREE AMINO-ACID CHEMICAL-COMPOSITION FATTY-ACID PROXIMATE COMPONENTS
WOS记录号	WOS:000730358600005
引用统计
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/73662
专题	中国科学院昆明植物研究所
作者单位	1.[Gunasekara, Niranjan W. 2.Nanayakkara, Chandrika M. 3.Wijesundera, Ravi L. C.] Univ Colombo, Dept Plant Sci, Colombo 03, Sri Lanka 4.[Karunarathna, Samantha C.] Chinese Acad Sci, Kunming Inst Bot, CAS Key Lab Plant Biodivers & Biogeog East Asia K, Kunming 650201, Yunnan, Peoples R China
推荐引用方式 GB/T 7714	Gunasekara,Niranjan W.,Nanayakkara,Chandrika M.,Karunarathna,Samantha C.,et al. Nutritional Aspects of Three Termitomyces and Four Other Wild Edible Mushroom Species from Sri Lanka[J]. CHIANG MAI JOURNAL OF SCIENCE,2021,48(5):1236-1246.
APA	Gunasekara,Niranjan W.,Nanayakkara,Chandrika M.,Karunarathna,Samantha C.,&Wijesundera,Ravi L. C..(2021).Nutritional Aspects of Three Termitomyces and Four Other Wild Edible Mushroom Species from Sri Lanka.CHIANG MAI JOURNAL OF SCIENCE,48(5),1236-1246.
MLA	Gunasekara,Niranjan W.,et al."Nutritional Aspects of Three Termitomyces and Four Other Wild Edible Mushroom Species from Sri Lanka".CHIANG MAI JOURNAL OF SCIENCE 48.5(2021):1236-1246.