Nutritional attribute of some Macedonian edible mushrooms

Biljana Bauer Petrovska1; Mitko Karadelev2; Olga Kirovska Cigulevska3; Sami

Suleymani4; Liljana Ugrinova1; Shevalj Memishi3

1
Faculty of Pharmacy, University of “Ss Ciryl and Methodius"; 2Institute of Biology, Faculty
of Natural Sciences and Mathematics, University of “Ss Ciryl and Methodius"; 3JZO ZZZ
Skopje; 4Faculty of Natural Science and Mathematics, Tetovo University; R Macedonia

ABSTRACT: Over the last few years there has been a great interest in the cultivation and
wild collecting of mushrooms in Macedonia. Except for some mushrooms, little is known
about the nutritional quality of wild-spread edible mushroom species in Macedonia. Their
great number enables the selection of those which are characterized with great nutritional
quality. Therefore in the present study the various nutritional attributes were determined, with
the conventional nutrients analyses, in ten kinds of wild edible mushrooms species, from
different Macedonian areas. The fat content was significantly higher in Boletus luridus
(4.75%, dry mass), whereas, ash content was significantly higher in Agaricus silvicola
(14.25%, dry mass). Total protein was significantly higher in Clavariadelphus pistillaris
(22.32%, dry mass). 100 g dry mushrooms comprised low energetic value of 1606.37 kJ on
the average. Investigated Macedonian mushrooms contain great total proteins and minerals,
have low contents of fats and represent a low energetic and nutritional valuable source of
food.
Keywords: nutritional attribute, mushrooms, R. Macedonia

INTRODUCTION

Prevention of chronic diseases especially hard diseases stimulated the interested in

many countries for developing designed foods with less animal products and more new items
in the diet. The great number of edible mushroom species (about 120) in Republic of
Macedonia (1), enables selecting of those which are characterized with great nutritional
quality. In order to improve the mushroom quality, it is desirable to investigate their chemical
content as well as to study the nutritional attribute in details. Although some Macedonian
mushrooms have been investigated (2) yet, still totally they are not explored and it is
necessary the investigations to be continued.

MATERIAL AND METHODS

The nutritional attribute were determined in ten kinds of edible mushrooms species
from various Macedonian areas in the period between 2002 and 2007 year. All the samples
were determined by d-r M. Karadelev and quoted in the Macedonian collection of
mushrooms, which belongs to the Institute of Biology at the Faculty of Natural Sciences in
Skopje. All the samples represent the whole mushroom and for determination were analyzed
in triplicate.
Nutritional important attributes were determined with the conventional nutritients
analyses. The levels of N by the Kjeldahl method (960.52 AOAC), and percent protein was
calculated as % N x 6.25. Fats content was determined by the Soxlet method (920.39,
AOAC). By dry ashing of the mushroom samples at 400oC, ash content was gravimetricaly
investigated (920.08, AOAC). The energy values given in kJ were calculated by
multiplication with corresponding factors and subsequent summation of the determined
amounts of the energy supplying main constituents i.e. protein, fats and available
carbohydrates. The factors were taken from the European Commission Directions on the
identification of food products nutritional values (4).

RESULTS AND DISCUSSION

Table 1 presents nutritional attributes content data of the mushroom samples used in
this study, expressed as a percentage on a dry mass basis.
The great part of dry matter content from the investigated mushrooms consists of their
proteins and ash contents. Clavariadelphus pistillaris, Agaricus silvicola and Boletus
erythropus contained the highest levels of proteins whereas Boletus fechtneri and Laccaria
laccata had the lowest. Our obtained values for proteins are close to those reported in
literature: by Eicker (5) for various edible mushrooms from Africa; by Stankeviciene (6) for
mushrooms from Lituania; by Aletor (7) for mushrooms from Nigeria and by Miletic (8) for
mushrooms from Serbia.
Fats in the investifated samples were present in low quantities. Our values for fats
were lower to those reported by Cavazzoni (9) for more Italian species.
Table1 Concentration of the nutritional attributes (dry mass)
Species Proteins Fats Ash Energetic
% % % value kJ/100 g
Agaricaceae
Agaricus silvicola (Vittad.) Peck 22.04 2.89 14.25 1537.90
Boletaceae
Boletus erythropus Pers. 22.01 2.38 10.79 1586.29
Boletus fechtneri Velen. 17.44 1.89 8.23 1619.65
Boletus luridus Schaeff. 20.26 4.75 7.35 1697.13
Boletus rhodoxanthus (Krombh.) 2.93 5.01 1697.71
21.48
Kallenb.
Russulaceae
Lactarius volemus Scop.: Fr. 20.47 3.94 11.93 1600.69
Gomphaceae
Clavariadelphus pistillaris (L.: Fr.) 22.32 2.56 8.55 1628.74
Tricholomataceae
Clitocybe nebularis (Batsch) P. Kumm. 20.09 2.31 9.70 1603.52
Clitocybe odora (Bull.: Fr.) Kummer 18.56 1.57 12.73 1535.27
Hydnangiaceae
Laccaria laccata (Scop.: Fr.) Berkely 3.12 13.44 1556.85
17.14
& Broome

Macedonian mushrooms showed great variation in the mineral content level

depending on the species and place of growing, as it is also stated in the literature data for
mushrooms from Hungary (10).
Results from the investigated nutritional attributes i.e. protein, fats and ash presented
in Table 1 were used in the calculations of the energetic value of the analysed mushrooms.
Account values are consistent ranging from 1535.27 to 1697.71 kJ/100 g dry mass.
The obtained results in Table 1 showed statistically not significance correlation
between the content of proteins and fats (p>0.05; t=1.73). Although could be noticed that the
species which contained more proteins were low in fats.
For better clearly expressing of the nutritional value of the investigated Macedonian
edible mushrooms, the obtained main values of the nutritional attributes are compared with
other food stuffs, and also presented in Table 2.
From the represent results could be noticed that Macedonian mushrooms compared
with other foods are more abundant in proteins and minerals, and poor in fats and present a
low energetic and nutritionally valuable source of food.
Table2 Concentration of the nutritional attributes (dry mass) in Macedonian mushrooms and
other foods
Foods Proteins Fats Ash Energetic value kJ/100 g
% % %
Macedonian mushrooms 26.59 4.64 11.81 1605.81
Milk11 27.1 29.0 6.0 2186.6
Veal meat11 70.7 23.9 4.4 2085.8
Soya11 36.9 19.8 5.1 1475.4
Bean11 24.6 2.5 7.4 1429.3
Wheat bread11 13.3 1.7 2.7 1447.1
Beef meat11 56.4 44.4 3.1 2600.9

CONCLUSIONS

Macedonian mushrooms contain great total proteins and minerals, have low contents
of fats and represent a low energetic and nutritionally valuable source of food.

REFERENCES

1. Karadelev M. (1998) Mycologia Montenegrina 1: 49-55.

2. Bauer Petrovska B. (2001) Makedonski farmacevtski bilten 47 (1,2): 21-26.
3. AOAC Official Methods of Analysis, 16th ed., AOAC International, Arlington 1995.
4. Amtsblatt der Europäischen Gemeinschaft Nr. L 276/40 of 6.10.1990
5. Eicker A. (1993) African Journal of Mycology and Biotechnology, 1(1):12-23.
6. Stankeviciene D., Urbonas V. (1988) Liet. TSR Mokslu Akad.Darb., Ser.C, (4):109-14.
7. Aletor V.A. (1995) Food Chemistry 54(3):265-68.
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9. Cavazzoni V., Adami A., Aragozzini F., Craveri R. (1987) Lebensm.-Wiss. Technol.,
20(3): 133-6.
10. Vetter J. (1993) Z. Lebensm.-Unters.Forsch. 196:224-7.
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1994: 782-800.

Corresponding author: Biljana Bauer Petrovska