Edible mushrooms: Nutritional composition and medicinal benefits for improvement in quality life

2022 ◽  
pp. 269-300
Author(s):  
Somenath Das ◽  
Bhanu Prakash
Keyword(s):  
Nutritional Composition ◽  
Edible Mushrooms ◽  
Quality Life

Distribution of Phytochemicals and Some Anti-nutrients in Selected Edible Mushrooms in Ekiti State, Nigeria

2018 ◽  
Vol 4 (09) ◽  
Author(s):  
Adedeji Olayinka Adebiyi
Keyword(s):  
Secondary Metabolites ◽  
World Health Organization ◽  
Nutritional Composition ◽  
Edible Mushrooms ◽  
World Health ◽  
Total Phenols ◽  
Mushroom Species ◽  
Safe Limits ◽  
Health Organization

The present study was carried out to determine the phytochemical and anti nutritional composition of some selected edible mushrooms collected in Ekiti State, Nigeria such as Pleurotus sajor-caju, Termitomyces robustus, Lentinus squarosullus, Termitomyces microcarpous, Termitomyces clypeatus, Lentinus tuber-regium and Polyporus sp. The results of phytochemical analyses revealed the presence of phytochemicals such as alkaloids (0.03-0.17%), saponin (0.03-0.12%), total phenols (0.12-4.32%), flavonoids (0.20-6.04%) and tannins (0.04-2.60%). The least concentration of all the phytochemicals was found in Polyporus sp. Results of anti nutrient screening revealed the presence of phytate (0.17-0.34mg/g), oxalate (1.87-4.04mg/g) and cyanide (0.05-0.27mg/g). Furthermore, results revealed significant differences in the phytochemical as well as anti nutritional composition of the mushrooms though some species had similar compositions. The obtained values of phytochemicals and anti nutrients were significantly lower in all the mushroom species compared to their toxic levels according to World Health Organization stipulated safe limits. Thus, the study suggests that all the mushroom species are very safe for consumption while the presence of alkaloids, saponins, phenols and flavonoids indicate medicinal potentials. Hence, screening and characterization of the secondary metabolites are required.

scholarly journals Nutritional composition of bioproducts generated from semi-solid fermentation of pineapple peel by edible mushrooms

2016 ◽  
Vol 15 (12) ◽  
pp. 451-457 ◽  
Author(s):  
Aacute ila Teixeira Souza Raiane ◽  
Rio Branco da Fonseca Tamiris ◽  
de Souza Kirsch Larissa ◽  
Svetlana Cavalcante Silva Larissa ◽  
Marialva Alecrim Mircella ◽  
...  
Keyword(s):  
Nutritional Composition ◽  
Edible Mushrooms ◽  
Pineapple Peel ◽  
Semi Solid ◽  
Solid Fermentation

Nutritional composition and antioxidant activities of 18 different wild Cantharellus mushrooms of Northwestern Himalayas

2011 ◽  
Vol 17 (6) ◽  
pp. 557-567 ◽  
Author(s):  
D. Kumari ◽  
M.S. Reddy ◽  
R.C. Upadhyay
Keyword(s):  
High Performance ◽  
Antioxidant Activities ◽  
Nutritional Composition ◽  
Edible Mushrooms ◽  
Indigenous Species ◽  
Wild Edible Mushrooms ◽  
Wild Mushrooms ◽  
Methanolic Extracts ◽  
Total Carbohydrates ◽  
Amino Acid Contents

A total of 18 wild edible mushrooms of Cantharellus species were collected from northwestern Himalayan region of India. The basic composition (moisture, total carbohydrates, dietary fiber, crude fat, ash, nitrogen and protein) and amino acid contents (by high-performance liquid chromatography) of these wild edible mushrooms were determined. The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein and carbohydrates, and had low amounts of fat. Total phenolics and antioxidant activity from water and methanolic extracts of these mushrooms were also determined. These wild mushrooms also had significant amount of phenol content and antioxidant capacity. Studies also provide the precise antioxidant status of 18 indigenous species of mushrooms, which can serve as a useful database for the selection of mushrooms for the function of preparation of mushroom-based nutraceutics.

The nutritional composition of selected wild edible mushrooms from Sicily (southern Italy)

2011 ◽  
Vol 63 (1) ◽  
pp. 79-83 ◽  
Author(s):  
Eristanna Palazzolo ◽  
Maria Letizia Gargano ◽  
Giuseppe Venturella
Keyword(s):  
Southern Italy ◽  
Nutritional Composition ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms

Characterization of Polysaccharides from Wild Edible Mushrooms from Thailand and Their Antioxidant, Antidiabetic, and Antihypertensive Activities

2020 ◽  
Vol 22 (3) ◽  
pp. 221-233
Author(s):  
Khwanta Kaewnarin ◽  
Nakarin Suwannarach ◽  
Jaturong Kumla ◽  
Sadabpong Choonpicharn ◽  
Keerati Tanreuan ◽  
...  
Keyword(s):  
Edible Mushrooms ◽  
Wild Edible Mushrooms

Ethnomycological and Nutritional Analyses of Some Wild Edible Mushrooms from Western Himalayas, Azad Jammu and Kashmir (Pakistan)

2017 ◽  
Vol 19 (10) ◽  
pp. 949-955 ◽  
Author(s):  
Tariq Saiff Ullah ◽  
Syeda Sadiqa Firdous ◽  
Ansar Mehmood ◽  
Hamayun Shaheen ◽  
Muhammad Ejaz Ul Islam Dar
Keyword(s):  
Edible Mushrooms ◽  
Western Himalayas ◽  
Wild Edible Mushrooms ◽  
Jammu And Kashmir

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
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