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Article

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

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


Journal of Food and Nutrition Research. 2015, Vol. 3 No. 8, 478-482
DOI: 10.12691/jfnr-3-8-1
Copyright © 2015 Science and Education Publishing

Cite this paper:
Irina A. Kadnikova, Rui Costa, Tatiana K. Kalenik, Olga N. Guruleva, 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.

Correspondence to: Rui  Costa, Research Centre for Natural Resources, Environment and Society (CERNAS), College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, Portugal. Email: ruicosta@esac.pt

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.

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