Determination of Some Physical and Physicochemical Properties and Mineral Contents of Edible Wild Mushrooms

Abstract

In this research, it was aimed to determine some physical and physicochemical properties and mineral contents of the samples belonging to some edible wild mushroom species collected from Giresun province of Eastern Black Sea Region, consumed by the public and also sold in the local markets. In the study, cap width, cap length, wall thickness, stipe length, and stipe thickness of the samples were determined as the physical properties and their moisture, pH, and water activity (a_w) values were detected as physicochemical properties. In addition, some macro (K, P, S, Mg and Ca) and micro (Fe, Zn, Mn and Se) element contents in the same samples were determined by using ICP-MS device. In the investigated mushrooms, moisture content was found as 82.47-92.63%, pH values were 4.56-7.59 and a_w value ranged from 0.99 to 1.00. In the research, K, Ca, Zn, and Mn in Cantharellus cibarius, Mg in Pleurotus ostreatus, S and Se in Ramaria botrytis, Fe in Agaricus campestris, and P in P. eryngii were found in the highest amounts in terms of mineral content.

 

Keywords

• Edible wild mushroom,Local market,Physical properties,Physicochemical properties,Mineral contents,ICP-MS,Giresun,Turkey

Yenebilir Doğa Mantarlarının Bazı Fiziksel ve Fizikokimyasal Özellikleri ile Mineral Madde İçeriklerinin Belirlenmesi

Abstract

Bu araştırmada, Doğu Karadeniz Bölgesi’nin Giresun ilinden toplanan, halk tarafından tüketilen ve yerel pazarlarda da satılan bazı yenebilir doğa mantarları türlerine ait örneklerin bazı fiziksel ve fizikokimyasal özellikleri ile mineral madde içeriklerinin belirlenmesi amaçlanmıştır. Çalışmada fiziksel özellikler olarak örneklerde şapka eni, şapka boyu, et kalınlığı ile sap uzunluğu ve sap kalınlığı; fizikokimyasal özellikler olarak ise nem, pH ve su aktivitesi (a_w) değerleri tespit edilmiştir. Ayrıca aynı örneklerde bazı makro (K, P, S, Mg ve Ca) ve mikro (Fe, Zn, Mn ve Se) element içerikleri ICP-MS cihazı kullanılarak belirlenmiştir. İncelenen mantar türlerinin nem içeriklerinin %82.47-92.63, pH’larının 4.56-7.59 ve a_w değerinin ise 0.99-1.00 arasında değiştiği saptanmıştır. Araştırmada, mineral madde içeriği yönünden Cantharellus cibarius´da K, Ca, Zn ve Mn, Pleurotus ostreatus´da Mg, Ramaria botrytis´de S ve Se, Agaricus campestris´de Fe ve P. eryngii’de P en yüksek miktarda tespit edilmiştir.

Keywords

• Yenilebilir doğa mantarı,Yerel pazar,Fiziksel özellikler,Fizikokimyasal özellikler,Mineral maddeler,ICP-MS,Giresun,Türkiye

References

1. Akın, İ., Alkan, S. ve Kaşık, G. (2019). Çorum İlinden Toplanan Agaricaceae Familyasına Ait Bazı Mantarlarda Ağır Metal Birikiminin Belirlenmesi. Mantar Dergisi, 10 (1) 48-55.
2. Alan, R. ve Padem, H. (1990). Çaşır Mantarının (Pleurotus eryngii) Besin Değeri Üzerinde Bir Araştırma. Gıda, 15 (2) 105-109.
3. Al-Momany, A.M. ve Gücel, S. (2011). Chemical Compositions and Nutritional Value of Three Edible Mushrooms Widely Consumed in Cyprus. Jordan J Agric Sci, 7 (3) 540-548.
4. Altuntaş, D., Allı, H., Kaplaner, E. ve Öztürk, M. (2016). Bazı Lactarius Türlerinin Yağ Asidi Bileşenlerinin ve Makrobesinsel Özelliklerinin Belirlenmesi. Türk Tarım - Gıda Bilim ve Teknoloji Dergisi, 4 (3) 216-220.
5. Alzand, K.I., Bofaris, M.S.M. ve Ugis, A. (2019). Chemical Composition and Nutritional Value of Edible Wild Growing Mushrooms: A Review. World J Pharm Res, 8 (3) 31-46.
6. Anonymous. (2019). İklim ve Bitki Örtüsü. Giresun. http://www.cografya.gen.tr/tr/giresun/iklim.html. Erişim tarihi: 01.10.2019.
7. Atri N.S., Sharma Y.P. ve Kumar S, M. (2019). Wild Edible Mushrooms of North West Himalaya: Their Nutritional, Nutraceutical, and Sociobiological Aspects. T. Satyanarayana, S. Kumar Das, B.N. Johri (Eds.), Microbial Diversity in Ecosystem Sustainability and Biotechnological Applications. Springer, Singapore.
8. Ayaz, F.A., Torun, H., Özel, A., Col, M., Duran, C., Sesli, E. ve Colak, A. (2011a). Nutritional Value of Some Wild Edible Mushrooms from Black Sea Region (Turkey). Turk J Biochem, 36 (3) 213-221.

9. Ayaz, F.A., Torun, H., Colak, A., Sesli, E., Millson, M. ve Glew, R.H. (2011b). Macro- and Microelement Contents of Fruiting Bodies of Wild-Edible Mushrooms Growing in the East Black Sea Region of Turkey. Food Nutr Sci, 2 53-59.
10. Bessette, A.E., Bessette A.R. ve Fischer, D.W. (1997). Mushrooms of Northeastern North America. Syracuse, N.Y.: Syracuse University Press.
11. Bulam, S., Üstün, N. Ş. ve Pekşen, A. (2018a). The Use of Mushrooms and Their Extracts and Compounds in Functional Foods and Nutraceuticals. A. Türkmen (Ed.), 1. International Technology Sciences and Design Symposium (ITESDES) Proceeding Book, (pp. 1205-1222), Giresun, Turkey.
12. Bulam, S., Üstün, N.Ş. ve Pekşen, A. (2018b). The Most Popular Edible Wild Mushrooms in Vezirköprü District of Samsun Province. Turk J Agric-Food Sci and Techn, 6 (2) 189-194.
13. Bulam, S., Üstün, N.Ş. ve Pekşen, A. (2018c). Mushroom Foreign Trade of Turkey in the Last Decade. A.Y. Sönmez, S. Bilen, E. Terzi ve A.E. Kadak (Eds.), International Congress on Engineering and Life Science (ICELIS 2018) Proceeding Book (pp. 779-784), Kastamonu, Turkey.
14. Chadha, M. ve Atri, N.S. (2017). Nutritional and Nutraceutical Characterization of Three Wild Edible Mushrooms from Haryana, India. Mycosphere, 8 (8) 1035-1043.
15. Cheung, P.C.K. (2008). Nutritional Value and Health Benefits of Mushrooms. P.C.K. Cheung (Ed.), Mushrooms as Functional Foods. John Wiley & Sons, Inc., Hoboken, New Jersey, pp. 71-111.
16. Courtecuisse, R. ve Duhem, B. (1995). Mushrooms and Toadstools of Britain & Europe. London: HarperCollins.
17. Demirbaş, A. (2001). Concentrations of 21 Metals in 18 Species of Mushrooms Growing in the East Black Sea Region. Food Chem, 75 453-457.
18. EFSA. (2017). Dietary Reference Values For Nutrients. Summary Report. EFSA Supporting Publication, 2017:e15121. pp. 48, 50.
19. EFSA. (2018). Summary of Tolerable Upper Intake Levels-Version 4. Overview on Tolerable Upper Intake Levels as derived by the Scientific Committee on Food (SCF) and the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). European Food Safety Authority, p. 2.
20. Falandysz, J., Szymczyk, K., Ichihashi, H., Bielawski, L., Gucia, M., Frankowska, A. ve Yamasaki, S.-I. (2001). ICP/MS and ICP/AES Elemental Analysis (38 Elements) of Edible Wild Mushrooms Growing in Poland. Food Addit Contam, 18 (6) 503-513.
21. Falandysz, J. ve Borovicka, J. (2013). Macro and Trace Mineral Constituents and Radionuclides in Mushrooms: Health Benefits and Risks. Appl Microbiol Biotechnol, 97 477-501.
22. FDA. (2013). Guidance For Industry. A Food Labeling Guide. U.S. Food and Drug Administration, pp. 127-128.
23. Garnweidner, E. (1994). Mushrooms and Toadstools of Britain & Europe. London: HarperCollins.
24. Jeznabadi E.K., Jafarpour, M. ve Eghbalsaied, S. (2016). King Oyster Mushroom Production Using Various Sources of Agricultural Wastes in Iran. Int J Recycl Org Waste Agric, 5 17-24.
25. Kalac, P. (2009). Chemical Composition and Nutritional Value of European Species of Wild Growing Mushrooms: A Review. Food Chem, 113 9-16.
26. Kalac, P. (2010). Trace Element Contents in European Species of Wild Growing Edible Mushrooms: A Review for the Period 2000–2009. Food Chem, 122 2-15.
27. Kalac, P. (2013). A Review of Chemical Composition and Nutritional Value of Wild-Growing and Cultivated Mushrooms. J Sci Food Agric, 93 209-218.
28. Kalac, P. (2016a). Proximate Composition and Nutrients. Kalac, P. (Ed.), Edible Mushrooms. Chemical Composition and Nutritional Value. Academic Press, pp. 7-70.
29. Kalac, P. (2016b). Health-Stimulating Compounds and Effects. Kalac, P. (Ed.), Edible Mushrooms. Chemical Composition and Nutritional Value. Academic Press, pp. 137-154.
30. Kalac, P. (2016c). Introduction. Edible Mushrooms. Kalac, P. (Ed.), Chemical Composition and Nutritional Value. Academic Press, pp. 1-6.
31. Kalac, P. (2019). Mineral Composition and Radioactivity of Edible Mushrooms. Academic Press.
32. Khaund, P. ve Joshi, S.R. (2015). Functional Nutraceutical Profiling of Wild Edible and Medicinal Mushrooms Consumed by Ethnic Tribes in India. Int J Med Mushrooms, 17 (2) 187-917.
33. Kibar, B., Akdeniz Duran, H. ve Pekşen, A. (2016). Pleurotus ostreatus Yetiştiriciliğinde Katkı Maddesi Olarak Mısır Silajının Kullanımı. Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi (UTYHBD), 2 (1) 10-17.
34. Larios-Trujillo, C., Ruan-Soto, F., Herrerias-Diego, Y. ve Blanco-Garcia, A. (2019). Local Knowledge and Economical Significance of Commercialized Wild Edible Mushrooms in the Markets of Uruapan, Michoacan, Mexico. Econ Bot, 73 (2) 200-216.
35. López, E., Prieto, F. ve Canales, M.G. (2016). Mexican Wild Edible Mushrooms are Source of Nutraceutical Compounds. Acad J Microbiol Res, 4 (12) 150-155.
36. Mendil, D., Uluözlü, Ö. D., Tüzen, M., Hasdemir, E. ve Sarı, H. (2005). Trace Metal Levels in Mushroom Samples from Ordu, Turkey. Food Chem, 91 463-467.
37. NMKL 186. (2007). Trace Elements-As, Cd, Hg, Pb and Other Elements. Determination by ICP-MS after Pressure Digestion. NMKL-NordVal International, c/o National Food Institute, Technical University of Denmark Kemitorvet, Building 201, DK-2800 Kgs. Lyngby-Denmark.
38. Pacioni, G. (1987). The Macdonald Encyclopedia of Mushrooms and Toadstools. London: Macdonald and Co Ltd.
39. Pekşen, A., Kibar, B. ve Yakupoğlu, G. (2007). Yenilebilir Bazı Lactarius Türlerinin Morfolojik Özelliklerinin, Protein ve Mineral İçeriklerinin Belirlenmesi. OMÜ Zir. Fak. Dergisi, 22 (3) 301-305.
40. Pekşen, A., Yakupoglu, G. ve Kibar, B. (2008). Some Chemical Components of Lactarius pyragalus from Diverse Locations. Asian J Chem, 20 (4) 3109-3114.
41. Pekşen, A., Bulam, S. ve Üstün, N.Ş. (2016). Edible Wild Mushrooms Sold in Giresun Local Markets. M. Özcanlı, H. Serin and A. Çalık (Eds.). 1st International Mediterranean Science and Engineering Congress (IMSEC 2016) Proceedings Book. (pp. 3358-3362). Adana-Turkey.
42. Pekşen, A. ve Kaplan, M. (2017). Ordu İlinin Ekonomik Öneme Sahip Yenilebilen Doğa Mantarları. Akademik Ziraat Dergisi, 6 (Özel Sayı) 335-342.
43. Phillips, R. (1981). Mushrooms and Other Fungi of Great Britain & Europe. London: Pan Books.
44. Phillips, R. (2006). Mushrooms. London: Pan Macmillan.
45. Schmidt, S.J. ve Fontana, Jr, A.J. (2007). Water Activity Values of Select Food Ingredients and Products. G. V. Barbosa-Cánovas, A.J. Fontana, Jr., S.J. Schmidt, T.P. Labuza (Eds.). Water Activity in Foods. Fundamentals and Applications. IFT Press and Blackwell Publishing, pp. 407-420.
46. Sesli, E. (2006). Trace Element Contents of Some Selected Fungi in the Ecosystem of Turkey. Fresenius Environ Bull, 15 (6) 518-523.
47. Sesli, E. (2007). Trace Metal Contents of Higher Fungi from Zigana Highland in Turkey. Asian J Chem, 19 (1) 636-640.
48. Sesli, E. ve Dalman, Ö. (2006). Concentrations of Trace Elements in Fruiting Bodies of Wild Growing Fungi in Rize Province of Turkey. Asian J Chem, 18 (3) 2179-2184.
49. Sesli, E. ve Denchev, C.M. (2014). Checklists of the Myxomycetes, Larger Ascomycetes, and Larger Basidiomycetes in Turkey. 6th edn. Mycotaxon Checklists Online (http://www.mycotaxon.com/resources/checklists/sesli-v106-checklist.pdf): 1-136.
50. Sesli, E. ve Tuzen, M. (2006). Micro- and Macroelement Contents in Fruiting Bodies of Edible Wild Growing Mushrooms in Artvin Province of Turkey. Asian J Chem, 18 (2) 1423-1429.
51. Severoglu, Z., Sumer, S., Yalcin, B., Leblebici, Z. ve Aksoy, A. (2013). Trace Metal Levels in Edible Wild Fungi. Int J Environ Sci Technol, 10 295-304.
52. Turfan, N., Pekşen, A., Kibar, B. ve Ünal, S. (2018). Determination of Nutritional and Bioactive Properties in Some Selected Wild Growing and Cultivated Mushrooms from Turkey. Acta Sci Pol Hortorum Cultus, 17 (3) 57-72.
53. Tuzen, M., Sesli, E. ve Soylak, M. (2007). Trace Element Levels of Mushroom Species from East Black Sea Region of Turkey. Food Control, 18 806-810.
54. Türkmen, M. ve Budur, D. (2018). Heavy Metal Contaminations in Edible Wild Mushroom Species from Turkey’s Black Sea Region. Food Chem, 254 256-259.
55. WHO. (2004). Vitamin and Mineral Requirements in Human Nutrition: Report of A Joint FAO/WHO Expert Consultation, Bangkok, Thailand. Second Edition. WHO Library Cataloguing-in-Publication Data, pp. 338-339.
56. Yıldız, S., Yılmaz, A., Can, Z., Tabbouche, S.A., Kılıç, A.O. ve Sesli, E. (2017). Some Bioactive Properties of Wild and Commercial Mushroom Species. J Food Health Sci, 3 (4) 161-169.