Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey

Fai˙k A. Ayaz*a, Luther T. Chuangb, Hülya Toruna, Ahmet Colakc, Ertuğrul Sesli˙d, Jack Presleye, Barrett R. Smithe & Robert H. Glewfa Department of Biologyb Department of Biotechnology, Yuanpei University, Hsin Chu, Taiwanc Department of Chemistryd Department of Biology Education (Fatih Education Faculty), Karadeniz Technical University, Trabzon, Turkeye Molecular Structure Faculty, University of California, Davis, California, USAf Department of Biochemistry and Molecular Biology, School of Medicine, University of New Mexico, Albuquerque, New Mexico, USACorrespondence: Faik A. Ayaz, Biology Department, Karadeniz Technical University, 61080 Trabzon, Turkey. Tel: 90 462 377 3712. Fax: 90 462 325 3195. E-mail: faa@ktu.edu.trThe fatty acid and amino acid compositions of 11 mushroom species commonly consumed were collected from the East Black Sea region of Turkey and analyzed. All species were characterized by a high content of linoleic acid (C18:2n-6) and glutamic acid. The highest content of linoleic acid (78.0%) and glutamic acid (29.4 μg/mg dry weight [d.w.]) was found in Agaricus arvensis and the lowest in Cantharellus tubaeformis, 19.8% and 10.9 μg/mg d.w., respectively. The average content of amino acids for all species was 148 μg/mg d.w. Overall, these results demonstrate that the 11 different kinds of wild edible mushrooms gathered from the region represent substantial sources of fatty acids and amino acids that are essential in the diet of humans. Quality of the mushroom protein compares favorably with the FAO/WHO Standard. The present study demonstrates that macrofungi from the East Black Sea region (Turkey) are a good source of many nutrients essential to human well-being.