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Biochemical and Morphological Characteristics of Some Macrofungi Grown Naturally

Summary

This research examined the nutritional and chemical properties of eight wild mushroom species found in Turkey. The study revealed that certain mushroom species contain high levels of beneficial compounds like antioxidants and phenolics, making them potentially valuable for food and health applications. Impacts on everyday life: – Identifies safe and nutritious wild mushroom species for foraging and consumption – Provides scientific basis for using these mushrooms in healthy food products – Helps preserve traditional knowledge about edible wild mushrooms – Supports development of new functional foods and supplements – Contributes to understanding natural sources of antioxidants

Background

Macro-fungi (mushrooms) have steadily increased in production and economic value globally. They are increasingly used in functional foods, dietary supplements, and traditional medicines due to their numerous health benefits and abundant nutrients. Wild edible macro-fungi have been traditionally used in Europe and Caucasia for centuries in cooking, medicine and other applications.

Objective

This study aimed to determine biochemical contents (pH, soluble solid contents, total antioxidant capacity and total phenolic contents) and morphological characteristics of eight edible macro-fungi species growing naturally in Turkey. The research focused on analyzing these parameters separately in cap and stem portions of the mushrooms.

Results

Significant differences were found in biochemical parameters between species and within different parts of the same species. The pH values ranged from 6.62 to 8.75, soluble solid contents from 2.25 to 5.80° brix, total antioxidant capacity from 15.72 to 57.67 TE mg−1, and total phenolic contents from 13.85 to 60.16 gallic acid equivalent fresh weight basis. Morchella esculenta, Helvella leucopus, Agaricus bitorquis and Suillus collinitus showed higher values for most parameters compared to other species.

Conclusion

The study revealed that Morchella esculenta, Helvella leucopus, Agaricus bitorquis and Suillus collinitus demonstrated superior biochemical content compared to other studied species. These mushrooms may be particularly suitable for exploitation as functional ingredients in innovative food products. The characterization of these wild edible macro-fungi provides foundational data for developing new functional products.
  • Published in:Journal of Fungi,
  • Study Type:Analytical Research,
  • Source: 10.3390/jof7100851
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