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Determination of nutrients and volatile constituents of Agaricus bisporus (brown) at different stages

Çaglarırmak, Necla
Journal of the science of food and agriculture 2009 v.89 no.4 pp. 634-638
Agaricus bisporus, mushrooms, food composition, nutrient content, mineral content, volatile compounds, temporal variation, developmental stages, proximate composition, texture, mushroom growing
BACKGROUND: The physical properties, proximate composition, mineral and vitamin contents, and estimated volatile components of Portobello mushroom, Agaricus bisporus (brown), were analyzed in three flushes and at two different harvest times. The results showed different trends in the flushes and harvest terms studied.RESULTS: The mean values of texture, diameter, and protein of the harvested produce were 1.78-1.97 kg mm⁻², 4.67-5.02 cm, and 4.18-3.31% wet weight basis (wb), respectively. The mean Zn, Fe, P, Mg, K, Na, and Ca contents of both harvests (mg kg⁻¹ wb) were 8.15-7.07, 7.40-7.96, 1180.93-1038.69, 88.05-76.29, 213.29-238.82, 2652.0-2500.89, and 534.2-554.80, respectively. In terms of vitamin C, folic acid, thiamin, riboflavin, and niacin, the mean contents (mg kg⁻¹ wb) were 6.75-3.97, 0.09-0.08, 0.085-0.09, 0.27-0.29, and 3.62-2.94, respectively. The estimated volatile components comprised 18- or 16-carbon compounds such as octadecanoic acid, hexadecanoic acid derivatives, and other important volatiles like dl-limonene, n-nonane, benzendicarboxylic acid, and cis-linoleic acid esters.CONCLUSION: Nutritive contents and estimated volatiles of Portobello mushroom were evaluated in detail at different stages.