Chemical Composition and Nutritional Value of the Mushroom Auricularia auricula-judae

Irina A. Kadnikova^{1, 2}, Rui Costa^3, , Tatiana K. Kalenik¹, Olga N. Guruleva² and Shi Yanguo⁴

¹Far Eastern Federal University, School of Biomedicine, FEFU Campus, Russian Island, Vladivostok, Russian Federation

²Pacific Research Fishery Center, 4, Shevchenko lane, Vladivostok, Russia

³Research Centre for Natural Resources, Environment and Society (CERNAS), College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, Portugal

⁴Key Laboratory of Food Science and Engineering, College of Food Engineering, Harbin University of Commerce, Harbin, China

Cite this paper:
Irina A. Kadnikova, Rui Costa, Tatiana K. Kalenik, Olga N. Guruleva and Shi Yanguo. Chemical Composition and Nutritional Value of the Mushroom Auricularia auricula-judae. Journal of Food and Nutrition Research. 2015; 3(8):478-482. doi: 10.12691/jfnr-3-8-1

Abstract

Chemical composition of Auricularia auricula-judae fungus, used as a raw material for producing therapeutic and medicinal agents and as a food material has not been reported yet. Main components of this cultivated fungus (ash, protein, fat, total carbohydrate), water-soluble polysaccharide, cellulose, chitin, pectin, uronic acids, amino acid and mineral element contents, as well as neutral sugar composition were determined. This fungus contains 3.6% of ash, 12.5% of protein, 1.7% of fat and a large amount of carbohydrates (66.1%) per dry matter. Gas-liquid chromatography demonstrated the following monosaccharide composition of dry biomass: glucose (15.0%), mannose (10.7%), xylose (1.5%), galactose (0.6%). A. auricula-judae was shown to be a good source of almost all essential amino acids (34.7% of total) as compared to plant proteins, with the umami taste aminoacids present in content typical of mushrooms (25%). Its average calorific value is 327.7 kcal/100 g of dry matter. Results showed this fungus is a good source of healthy nutrients.

Keywords:
amino acids calorific value mineral elements polysaccharides soluble sugars

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