Nutritional analysis and flavour composition of Polyporus tenuiculus (Agaricales) cultivated on Sawdust

OMARINI A.; ZYGADLO J.; ALBERTÓ, E.

Buenos Aires

Jornada; VIII Jornadas Multidisciplinarias de la Sociedad Argentina de Biología; 2006

Sociedad Argentina de Biología

Mushrooms has become as an important source of food because they have high protein, carbohydrates, fibers, minerals, amino acid, vitamin contents and lower in fatty. In fact, they represent an important group for the industrial production of natural aromas and flavours de novo or by biotransformation of substrate with high commercial value. The aim of this work was to make nutritional- and flavour- composition analysis of Polyporus tenuiculus fruitbodies cultivated on Salix sawdust with soy flour and wheat bran as supplements. The volatile compounds were analyzed by GC-MS and identified on basis of comparison of their mass spectra with authentic standards when possible or with spectra from the Willey and NIST 98 libraries. Protein was determined by Kjeldahl; total carbohydrates by Feling Causse Bonans, previous HCL hydrolysis; Fatty by Soxhlet; ash in muffle at 550 oC and fibers by 7069 methods (AOAC Methods 1980). The results of the volatile composition showed that 1-octen-3-ol (43%) was the majority component, followed by (Z,Z)-9,12- octadecadienoic acid methyl ester (12%), (Z,Z)-9,12-octadecadienoic acid (8.7%), 3-octanone (8.2%), 3- octanol (5.5%), hexadecanoic acid (5.3%), between the most important. When the nutritional composition was analyzed, it was found proteins 22 %, carbohydrates 35%, fatty 8%, ash 6% and fibers 28%. In conclusion, 1-octen-3-ol,an alcohol, was the majority volatile component found in P. tenuiculus fruitbodies, which gives mushrooms its characteristic odor. This compound is important in food industry to reproduce mushrooms flavour. Moreover, the nutritional composition showed high fiber and protein content, making P.tenuiculus a very healthy food.