scholarly journals Microbiological Quality of Eight Wild Edible Mushroom Species from Turkey

2018 ◽  
Author(s):  
Bülent Ergönül ◽  
Fatih Kalyoncu ◽  
Ilgaz Akata
Keyword(s):  
Microbiological Quality ◽  
Edible Mushroom ◽  
Mushroom Species ◽  
Wild Edible Mushroom

Fatty Acid Compositions of Five Wild Edible Mushroom Species Collected from Turkey

2012 ◽  
Vol 8 (5) ◽  
pp. 463-466 ◽  
Author(s):  
Pelin Gunc Ergon ◽  
Bulent Ergonul ◽  
Fatih Kalyoncu ◽  
Ilgaz Akata
Keyword(s):  
Fatty Acid ◽  
Edible Mushroom ◽  
Mushroom Species ◽  
Wild Edible Mushroom ◽  
Fatty Acid Compositions

scholarly journals Comprehensive evaluation of the antioxidant activity of six wild edible mushroom species

2016 ◽  
Vol 5 (2) ◽  
pp. 53-59 ◽  
Author(s):  
Marija Dimitrijevic ◽  
Violeta Mitic ◽  
Vesna Stankov-Jovanovic ◽  
Jelena Nikolic ◽  
Gordana Stojanovic
Keyword(s):  
Antioxidant Activity ◽  
Comprehensive Evaluation ◽  
Edible Mushroom ◽  
Mushroom Species ◽  
Wild Edible Mushroom

scholarly journals Fatty Acid Compositions of Six Wild Edible Mushroom Species

2013 ◽  
Vol 2013 ◽  
pp. 1-4 ◽  
Author(s):  
Pelin Günç Ergönül ◽  
Ilgaz Akata ◽  
Fatih Kalyoncu ◽  
Bülent Ergönül
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Edible Mushroom ◽  
Mushroom Species ◽  
Dominant Fatty Acid ◽  
Wild Edible Mushroom ◽  
Fatty Acid Compositions

The fatty acids of six wild edible mushroom species (Boletus reticulatus,Flammulina velutipesvar.velutipes,Lactarius salmonicolor,Pleurotus ostreatus,Polyporus squamosus,andRussula anthracina) collected from different regions from Anatolia were determined. The fatty acids were identified and quantified by gas chromatography and studied using fruit bodies. Fatty acid composition varied among species. The dominant fatty acid in fruit bodies of all mushrooms wascis-linoleic acid (18 : 2). Percentage ofcis-linoleic acid in species varied from 22.39% to 65.29%. The other major fatty acids were, respectively,cis-oleic, palmitic, and stearic acids. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids.

Toxicological risks and nutritional value of wild edible mushroom species -a half-century monitoring study

Chemosphere ◽  
2021 ◽  
Vol 263 ◽  
pp. 128095
Author(s):  
Mirosław Mleczek ◽  
Marek Siwulski ◽  
Anna Budka ◽  
Patrycja Mleczek ◽  
Sylwia Budzyńska ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Edible Mushroom ◽  
Mushroom Species ◽  
Half Century ◽  
Monitoring Study ◽  
Wild Edible Mushroom

Radioactivity levels in some wild edible mushroom species in Turkey

2007 ◽  
Vol 43 (3) ◽  
pp. 249-256 ◽  
Author(s):  
Şeref Turhan ◽  
Abdullah Köse ◽  
Ahmet Varinlioğlu
Keyword(s):  
Edible Mushroom ◽  
Mushroom Species ◽  
Wild Edible Mushroom ◽  
Radioactivity Levels

scholarly journals COMPARATIVE INVESTIGATION OF KNOWLEDGE OF WILD EDIBLE MUSHROOMS IN VARNA REGION WITH OTHER FOREIGN GEOGRAPHIC ZONES

2021 ◽  
Vol 27 (4) ◽  
pp. 4157-4163
Author(s):  
Tsonka Dimitrova ◽  
◽  
Petko Marinov ◽  
Galina Yaneva ◽  
Dobri Ivanov ◽  
...  
Keyword(s):  
Population Level ◽  
Edible Mushroom ◽  
Comparative Investigation ◽  
Edible Mushrooms ◽  
Mushroom Poisoning ◽  
Wild Edible Mushrooms ◽  
Wild Mushrooms ◽  
Mushroom Species ◽  
Level Of Knowledge ◽  
Wild Edible Mushroom

Purpose: The interest in evaluation of real knowledge of wild edible mushrooms at individual and population level increases mainly in developing countries. The purpose of our inquiry study was to assess the level of knowledge and awareness of the wild mushrooms in a random sample from the population of Varna region in Bulgaria. Material/Methods: We performed an anonymous questionnaire investigation of 200 adult individuals, 100 males and 100 females, from Varna region, including 17 potential opinions from their personal knowledge of wild edible mushroom usage. Statistical data processing was performed using descriptive methods, variation and correlation analyses. Results: Most respondents acquired their knowledge of wild edible mushrooms from their relatives. From all 200 persons investigated 78 respondents were not capable of recognizing at least one wild edible mushroom at all. More respondents trusted other people, who have very good experience with preparation of wild mushrooms, thus relying on differentiation of a mushroom poison. Their awareness was associated with their capacity to properly recognize wild mushrooms as well as their long-term practice to recognize toxic mushrooms. Just a minority of respondents shared that wild mushrooms in their vicinity could be a problem and had a slight idea of mycotherapy. Only two females had heard about training for wild mushroom recognition. There were statistically significant correlation dependences between respondent’s awareness of wild edible mushrooms, on one hand, and individual sex status, educational level and main residence, on the other hand. Conclusion: Our study identified two most recognized wild edible mushroom species in Varna region, edible boletus (Boletus edulis Bull) and parasol mushroom (Macrolepiota procera S. F. Gray). Most respondents acquired their knowledge of wild edible mushrooms from relatives. A problem-oriented training of the population on this topic should be performed to improve awareness of common mushroom features and avoid mushroom poisoning.

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