title: Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey.
abstract: The fatty acid and amino acid compositions of 11 mushroom species commonly consumed were collected from the East Black Sea region of Turkey and analyzed. All species were characterized by a high content of linoleic acid (C18:2n-6) and glutamic acid. The highest content of linoleic acid (78.0%) and glutamic acid (29.4 μg/mg dry weight [d.w.]) was found in Agaricus arvensis and the lowest in Cantharellus tubaeformis, 19.8% and 10.9 μg/mg d.w., respectively. The average content of amino acids for all species was 148 μg/mg d.w. Overall, these results demonstrate that the 11 different kinds of wild edible mushrooms gathered from the region represent substantial sources of fatty acids and amino acids that are essential in the diet of humans. Quality of the mushroom protein compares favorably with the FAO/WHO Standard. The present study demonstrates that macrofungi from the East Black Sea region (Turkey) are a good source of many nutrients essential to human well-being.
authors.affiliation: Department of Biology, Yuanpei University, Hsin Chu, Taiwan. faa@ktu.edu.tr
authors.forename: Faik A
authors.initials: FA
authors.lastname: Ayaz
authors.forename: Luther T
authors.initials: LT
authors.lastname: Chuang
authors.forename: Hülya
authors.initials: H
authors.lastname: Torun
authors.forename: Ahmet
authors.initials: A
authors.lastname: Colak
authors.forename: Ertuğrul
authors.initials: E
authors.lastname: Sesli
authors.forename: Jack
authors.initials: J
authors.lastname: Presley
authors.forename: Barrett R
authors.initials: BR
authors.lastname: Smith
authors.forename: Robert H
authors.initials: RH
authors.lastname: Glew
mesh_terms: D000363:Agaricales / Q000737:chemistry* / Q000145:classification; D000596:Amino Acids / Q000032:analysis*; D059038:Black Sea; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D006801:Humans; D009753:Nutritive Value; D013045:Species Specificity; D014421:Turkey
chemical_list: D000596:Amino Acids; D004041:Dietary Fats; D004044:Dietary Proteins; D005227:Fatty Acids