scholarly journals Chemical composition and non-volatile components of three wild edible mushrooms collected from northwest Tunisia

2016 ◽  
Vol 5 (3) ◽  
pp. 434-441 ◽  
Author(s):  
Ibtissem Kacem Jedidi ◽  
Imen Kacem Ayoub ◽  
Philippe Thonart ◽  
Nabiha Bouzouita
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Soluble Sugars ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Edible Mushrooms ◽  
Volatile Components ◽  
Wild Edible Mushrooms ◽  
Agaricus Campestris

In Tunisia, many people collect wild edible mushrooms as pickers for their own consumption. The present work aims at contributing to the determination of the chemical composition, non volatile components content (soluble sugars, free amino acids) and minerals and trace elements of three popular Tunisian wild edible mushrooms species collected from the northwest of Tunisia (Agaricus campestris, Boletus edulis and Cantharellus cibarius).All investigated mushrooms revealed that these species are rich sources of proteins (123.70 – 374.10 g kg-1 dry weight (DW)) and carbohydrates (403.3 – 722.40 g kg-1 DW), and low content of fat (28.2 – 39.9 g kg-1 DW); the highest energetic contribution was guaranteed by C. cibarius (1542.71 kJ / 100 g). A. compestris (33.14 mg/g DW) showed the highest concentration of essential amino acids. The composition in individual sugars was also determined, mannitol and trehalose being the most abundant sugars. C. cibarius revealed the highest concentrations of carbohydrates (722.4 g kg-1 DW) and A. compestris the lowest concentration (403.3 g kg-1 DW). Potassium (K) and sodium (Na) are the most abundant minerals in analyzed samples (A. compestris showed the highest concentrations of K and Na, 49141.44 and 9263.886 µg/g DW respectively).

Chemical Composition of Broussonetia Papyrifera Flowers

2011 ◽  
Vol 236-238 ◽  
pp. 2581-2585 ◽  
Author(s):  
Jie Sun ◽  
Chu Shu Zhang ◽  
Li Na Yu ◽  
Jie Bi ◽  
Shao Fang Liu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Crude Protein ◽  
Unsaturated Fatty Acids ◽  
Food Additives ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Broussonetia Papyrifera ◽  
Total Fatty Acids

Corolla and receptacle of Broussonetia papyrifera from South China were analyzed separately for chemical composition. In this plant’s corolla，the crude protein, crude fat and carbohydrates were 7.08％, 3.72％ and 64.73% respectively in dry weight. In the receptacle, the crude protein, crude fat and carbohydrates were 4.75％, 8.08％ and 67.03% respectively. Unsaturated fatty acids concentration was 68% of total fatty acids. The percentage of the essential amino acids (EAAs) in total amino acids was 34.52%in corolla and 27.96% in receptacle. Furthermore，many mineral celements composition and vitamins are rich in B. papyrifera flowers. In corolla, calcium is 10015 mg/kg, magnesium is 1989.6 mg／kg, zinc is 62.6 mg／kg, iron is 306.6 mg／kg, VE is 1.35mg/100g．These results suggest that, the fiowers could be used in dietary supplements preparations or as food additives.

scholarly journals Amino Acids Composition of Some Wild Edible Mushrooms from Southern Cross River State, Nigeria

2021 ◽  
pp. 24-32
Author(s):  
Juliet Oluwatominiyi On ◽  
Glory Akpan Bassey ◽  
Mary-Ibenreh Ogaboh Agba ◽  
Aniedi-Abasi Akpan Markson
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Essential Amino Acids ◽  
The Other ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms ◽  
Cross River ◽  
Cross River State

Aims: To document the amino acid content of six wild edible mushrooms - Lentinus squarrosulus Mont., Auricularia auricular-judae (Bull.) Wettst., Mycetinis copelandii (Desjardin) A.W. Wilson & Desjardin, Baeospora myosura (Fr.) Singer, Pleurotus ostreatus (Jacq. ex. fr) Kummer and Volvariella volvacea (Bull. ex. Fr.) Singer - found in southern Cross River State, Nigeria. Place and duration of study: Department of Plant and Ecological Studies, University of Calabar, Cross River State, Nigeria, between May 2018 and August 2018. Methodology: The amino acids content of these mushrooms were quantitatively estimated. The samples were obtained and analyzed for amino acids on dry weight basis using standard methods. Results: The amino acid analysis quantitatively estimated the alanine, arginine, aspartic acid, cystine, glutamic acid, glycine, histidine, Isoleucine, leucine, lysine, methionine, norleucine, phenylalanine, proline, serine; threonine; tryptophan; tyrosine and valine component of the mushroom samples. All the mushrooms studied contained nine essential, five conditionally essential and four non-essential amino acids with glutamic acid as the most predominant (values ranging from 6.66 to 17.26g/100g protein). Cysteine (0.30-0.48g/100g protein) and methionine (0.64-1-1.7g/100g protein) were the lowest in concentration. The concentrations of five of these essential amino acids phenylalanine (3.55 mg/100g protein), valine (3.62 mg/100g protein), threonine (3.39 mg/100g protein), tryptophan (1.58 mg/100g protein), and lysine (3.23 mg/100g protein) in P. ostreatus were significantly (P≤0.05) higher than found in the other mushrooms. For the nonessential and conditionally essential amino acids, the concentrations of arginine (6.02 mg/100g protein), aspartic acid (6.88 mg/100g protein), cysteine (0.48 mg/100g protein), glutamine (17.26 mg/100g protein) and glycine (2.61 mg/100g protein) in P. ostreatus were significantly higher (P≤0.05) than found in the other mushrooms. Conclusion: This information reveals that mushrooms are potential sources of quality protein with substantial proportion of essential amino acids indicating they can play a significant role in the fight against malnutrition.

Chemical Composition and Antioxidant Activity of Two Wild Edible Mushrooms from Turkey

2015 ◽  
Vol 17 (12) ◽  
pp. 1179-1188 ◽  
Author(s):  
Suat Ekin ◽  
Yusuf Uzun ◽  
Kenan Demirel ◽  
Mahire Bayramoglu ◽  
Hatice Kiziltas
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms

scholarly journals Rapeseed protein-fibre concentrate: chemical composition and functional properties

2018 ◽  
Vol 117 (4) ◽  
pp. 86-99
Author(s):  
Anna Ostrowska ◽  
Magdalena Kozłowska ◽  
Danuta Rachwał ◽  
Piotr Wnukowski ◽  
Ewa Nebesny ◽  
...  
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Research Study ◽  
Essential Amino Acids ◽  
Absorption Capacity ◽  
Food Ingredient ◽  
Rapeseed Protein ◽  
Functional Features

Dietary fibre has a beneficial effect on human health that is manifested, among other things, in a reduced risk of obesity, diabetes or neoplasms. Its numerous functional properties render it a desirable food additive. The objective of the research study was to assess the nutritional and functional properties of a novel rapeseed protein-fibre concentrate (RPFC) developed by a NapiFeryn BioTech company. The chemical composition, including the amino acid composition, and the functional properties of RPFC were compared with those of the soy fibre (SF) and pea fibre (PF) available on the market; the purpose of the comparison was to evaluate the potential of RPFC as a novel ingredient for use in food applications. The research study showed that RPFC contained significantly more protein than SF and PF. At the same time it was found that the level of total dietary fibre in RPFC was similar to the level of this ingredient in SF. What's more, RPFC was characterized by the highest contents of ash and phytic acid. Based on the analysis results of amino acids it was proved that the level of lysine was the highest in RPFC. The RPFC was characterized by a higher content of essential amino acids than PF and a lower content thereof than SF. RPFC was distinguished by good functional features, such as emulsifying activity, emulsion stability, and water and oil absorption capacity. It was showed that RPFC had suitable features to be used as a functional food ingredient in food products.

scholarly journals PROPRIEDADES QUÍMICAS E CÔMPUTO QUÍMICO DOS AMINOÁCIDOS DA FARINHA E CONCENTRADO PROTÉICO DE FEIJÃO GUANDU (Cajanus cajan (L.) Millsp)

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
IVONE YURIKA MIZUBUTI ◽  
LUIZ WALDEMAR DE OLIVEIRA SOUZA ◽  
OSWALDO BIONDO JÚNIOR ◽  
ELZA IOUKO IDA
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Cajanus Cajan ◽  
Soluble Sugars ◽  
Extraction Procedure ◽  
Chemical Properties ◽  
Pigeon Pea ◽  
Protein Concentrate ◽  
Chemical Score ◽  
Sulphur Amino Acids

Esta pesquisa teve por objetivo investigar as propriedades químicas e cômputo químico dos aminoácidos da farinha e de concentrado protéico de feijão guandu (Cajanus cajan (L.) Millsp). A farinha apresentou composição química adequada em relação a outras leguminosas. O procedimento de extração aquosa de proteína, a partir de grãos de feijão guandu com 25,73% de proteína, permitiu a obtenção de concentrado protéico com 52,47% de proteína, em base seca, compreendendo concentração da ordem de 103,85%. O concentrado protéico de feijão guandu apresentou composição química adequada, sendo que cinzas e açúcares solúveis foram concentrados 122,17 e 21,86%, respectivamente, em relação ao grão. Os níveis de aminoácidos no concentrado protéico foram similares aos de farinha de guandu, porém, a metionina foi concentrada em 42,64%. O cômputo químico indicou que os aminoácidos limitantes primários na farinha e concentrado protéico foram os sulfurados totais. A composição química da farinha e do concentrado protéico de guandu indicou potencialidade para utilização de ambos como componentes de alimentos para seres humanos e animais. Abstract The aim of this work was the investigation of the chemical properties of Pigeon pea (Cajanus cajan) (L.) Millsp) flour and protein concentrate. The flour presented suitable chemical composition in comparison to other legumes. The water extraction procedure of protein, from Pigeon pea grains with 25,73% of protein allowed to obtain a protein concentrate with 52,47% of protein in dry basis, resulting an increase in order of 103,85%. The protein concentrate of Pigeon pea showed suitable chemical composition, having an increase of 122,17% in ashes and 21,86 % in soluble sugars in relation to the crude grain. The amino acids levels in the concentrate were similar to those in the flour, however there were an increase of 42,64% in methionine concentration. The chemical score suggest that the primary limiting amino acids in the flour and in the concentrate were the total sulphur amino acids. The chemical composition of the flour and concentrate of Pigeon pea showed perspectives of its utilization as feed components for humans and animals.

Digestibility and chemical composition of fractions of lucerne during spring and summer

1970 ◽  
Vol 75 (2) ◽  
pp. 213-222 ◽  
Author(s):  
K. R. Christian ◽  
D. B. Jones ◽  
M. Freer
Keyword(s):  
Chemical Composition ◽  
Dry Matter ◽  
Dry Weight ◽  
Chemical Components ◽  
Shoot Height ◽  
Time Of Year ◽  
Highly Correlated ◽  
Leaf Composition

SUMMARYBulk harvests of primary growth were made at intervals during the spring and summer of 2 consecutive years from an ungrazed area of lucerne (Medicago sativa) and the digestibility by sheep was measured. At the same times, shoots of known length representative of the sward were collected, divided into 7·5 cm lengths, and separated into leaf and stem for the determination of ash, nitrogen, cellulose, and in vitro organic matter digestibility.Digestibility and leaf: stem ratio of the bulk harvests decreased and dry matter increased as the season advanced. Leaf composition changed little, but stem increased in lignin and decreased in ash and in vitro digestibility. In vitro digestibility and leaf: stem ratio were highly correlated with sheep digestibility.Chemical composition of shoots of known heights was similar to that of the bulk harvests. Leaf weights/shoot tended to increase linearly with height of shoot, whereas stem increased nearly as the square of the height. Dry matter of leaf and stem were inversely related to leaf:stem ratio. Stem digestibility decreased with leaf:stem ratio and with increase in shoot height.Chemical components of shoot fractions were associated with each other and were largely dependent on the distance from the top of the shoot at which they had been taken, irrespective of shoot height or time of year. Bottom stems had lower ash, nitrogen and digestibility but higher cellulose, dry weight and dry matter than top stems, whose composition approached that of leaves. Leaf fractions showed little consistent trend with position on the shoot.Some of the difficulties in studying changes in plant composition under field conditions are discussed.

Diversity of marine yeasts with high protein content and evaluation of their nutritive compositions

2008 ◽  
Vol 88 (7) ◽  
pp. 1347-1352 ◽  
Author(s):  
Zhenming Chi ◽  
Kuiran Yan ◽  
Lingmei Gao ◽  
Jing Li ◽  
Xianghong Wang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Nucleic Acid ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Marine Yeasts ◽  
Marine Animals ◽  
Hanseniaspora Uvarum ◽  
Yeast Strains ◽  
Routine Identification

A total of 327 yeast strains from seawater, sediments, mud of salterns, guts of the marine fish and marine algae were obtained. After crude protein of the yeasts was estimated by the method of Kjehldahl, we found that eight strains of the marine yeasts grown in the medium with 20 g l−1 glucose contained more than 30.4 g protein per 100 g of cell dry weight. The results of routine identification and molecular methods show that they belong to Metschnikowa reukaui, Cryptococcus aureus, Aureobasidium pullulan, Yarrowia lipolytica and Hanseniaspora uvarum, respectively. With the exception of Aureobasidium pullulans 4#2 with nucleic acid of 7.7% (w/w), all other yeast strains contained less than 5.0% (w/w) of nucleic acid. Analysis of fatty acids shows that all the yeast strains tested had a large amount of C18:0 and C18:1 fatty acids while analysis of amino acids indicates that the yeast strains tested had a large amount of essential amino acids, especially lysine and leucine which are very important nutritive components for marine animals.

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