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Nutritional value of chosen species of forest mushrooms

 

 

 

 

Key words: 

forest mushrooms, nutritional value, fatty acids composition, antioxidative activity

Summary

Edible mushrooms enriched the taste of food and give them a wonderful aroma. However, opinions on their nutritional value are divided. Part of dietetics see only the taste and smell of mushrooms and highlight the fact that they are hard to digest. The other part of dietetics direct the attention to their pro health properties due to the fact that they contain antioxidants and beneficial fatty acids in the diet. Therefore, the aim of this study was to assess the nutritional value and lipid fraction of dried forest mushrooms collected in forests of West Pomeranian region. The fatty acid composition, protein content and antioxidant activity of dried mushrooms have been evaluated. The results demonstrate that the amount of protein is in between 18.7-23.3 g and fats  5.0-6.6 g per 100 gram of edible parts. Tested mushrooms had different fatty acids
composition. Among the identified fatty acids, the dominant ones were linoleic, oleic and palmitic acid. A linolenic acid from polyunsaturated fatty acids family was also present. In all species (except Bay bolete) polyunsaturated fatty acids (PUFA) were the dominant part of fatty acids. In tested mushroom extract there were different antioxidant activity depending on species. A positive correlation between the reducing strength of extracts and polyphenol content.

dr inż. Grzegorz BIENKIEWICZ mgr inż. Aleksandra SZYMAŃCZYK   West Pomeranian University of Technology  Food Quality Department Szczecin, Papieza Pawla VI No 3, Szczecin, Poland  e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
dr inż. Grzegorz TOKARCZYK inż. Anna SKORODYŃSKA West Pomeranian University of Technology  Food Technology Department Papieza  Pawla VI No 3, Szczecin, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. 
 

 

 

 

 

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