Nutritional value and metal content of wild edible mushrooms collected from West Macedonia and Epirus, Greece
| dc.contributor.author | Ouzouni, P. K. | en |
| dc.contributor.author | Petridis, D. | en |
| dc.contributor.author | Koller, W. D. | en |
| dc.contributor.author | Riganakos, K. A. | en |
| dc.date.accessioned | 2015-11-24T16:42:59Z | |
| dc.date.available | 2015-11-24T16:42:59Z | |
| dc.identifier.issn | 0308-8146 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8629 | |
| dc.rights | Default Licence | - |
| dc.subject | wild edible mushrooms | en |
| dc.subject | basic composition | en |
| dc.subject | nutritional value | en |
| dc.subject | metal content | en |
| dc.subject | atomic absorption spectrometry | en |
| dc.subject | black-sea region | en |
| dc.subject | cultivated mushrooms | en |
| dc.subject | turkey | en |
| dc.subject | elements | en |
| dc.subject | samples | en |
| dc.subject | manganese | en |
| dc.subject | cadmium | en |
| dc.title | Nutritional value and metal content of wild edible mushrooms collected from West Macedonia and Epirus, Greece | en |
| heal.abstract | Ten wild edible mushroom species (Cantharellus cibarius, Rusula delica var chloroides, Ramaria largentii, Hygrophorus russula, Amanita caesaria, Fistulina hepatica, Boletus aureus, Armillaria tabesceus, A. mellea, Lepista nudo) from West Macedonia and Epirus. regions of Northern Greece, were analysed for their basic composition (moisture, crude protein, crude fat, total carbohydrates and ash) and metal content profile (Mg, Cr, Mn, Fe, Co, Ni, Cu, Zn, Pb, Cd, Al, As and Sn). The moisture content of mushrooms varied from 8.66% (L nuda) to 17.43% (C. cibarius). The dry matter of mushrooms contained 21.57% (C cibarius) - 34.77% (A. caesaria) proteins, 2.10% (A. mellea) - 6.00% (H. russula) fat, 5.61% (Russula delica) - 9.44% (C cibarius) ash and 53.33% (H. russula) - 66.87% (A. tabesceus) carbohydrates. The metal content of mushroom samples ranged 688.7-1150.7 for Mg, 0.12-5.34 for Cr, 7.19-62.63 for Mn, 38.9-499.0 for Fe, 0.05-7.22 for Co, 0.76-9.93 for Ni, 7.38-75.06 for Cu, 34.43-98.99 for Zn, not detected-1.16 for Ph and 0.07-1.80 mu g/g for Cd. As, Sn and Al concentrations were under the detection limit of the method used. The detection limits of the method for As, Sn and Al are 0.02 mu g/g for each element. (C) 2009 Elsevier Ltd. All rights reserved. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.primary | DOI 10.1016/j.foodchem.2009.02.014 | - |
| heal.identifier.secondary | <Go to ISI>://000265476500060 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0308814609002003/1-s2.0-S0308814609002003-main.pdf?_tid=3d62b876f2b1f858abea1f87e00ee0ac&acdnat=1333037683_a59c00bc761743ec3004f83e06930f8e | - |
| heal.journalName | Food Chemistry | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2009 | - |
| heal.publisher | Elsevier | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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