Study on nutritional components evaluation and origin differences of Agrocybe cylindracea from different regions

Lisha Chen; Yu Chen; Jiang Wang; Zhiqiang Wang; Xiaojun Huang

doi:10.1002/efd2.81

eFood (Apr 2023)

Study on nutritional components evaluation and origin differences of Agrocybe cylindracea from different regions

Lisha Chen,
Yu Chen,
Jiang Wang,
Zhiqiang Wang,
Xiaojun Huang

Affiliations

Lisha Chen: State Key Laboratory of Food Science and Technology, China‐Canada Joint Lab of Food Science and Technology (Nanchang), Laboratory of Bioactive Polysaccharide in Jiangxi Province Nanchang University Nanchang China
Yu Chen: State Key Laboratory of Food Science and Technology, China‐Canada Joint Lab of Food Science and Technology (Nanchang), Laboratory of Bioactive Polysaccharide in Jiangxi Province Nanchang University Nanchang China
Jiang Wang: State Key Laboratory of Food Science and Technology, China‐Canada Joint Lab of Food Science and Technology (Nanchang), Laboratory of Bioactive Polysaccharide in Jiangxi Province Nanchang University Nanchang China
Zhiqiang Wang: State Key Laboratory of Food Science and Technology, China‐Canada Joint Lab of Food Science and Technology (Nanchang), Laboratory of Bioactive Polysaccharide in Jiangxi Province Nanchang University Nanchang China
Xiaojun Huang: State Key Laboratory of Food Science and Technology, China‐Canada Joint Lab of Food Science and Technology (Nanchang), Laboratory of Bioactive Polysaccharide in Jiangxi Province Nanchang University Nanchang China

DOI: https://doi.org/10.1002/efd2.81
Journal volume & issue: Vol. 4, no. 2
pp. n/a – n/a

Abstract

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Abstract The aim of this study is to investigate the nutrients of Agrocybe cylindracea from different regions and discover the law of its nutritional value. In this study, 43 A. cylindracea samples were collected from 13 provinces in China. The differences in nutritional components of this A. cylindracea were explored. The main nutritional components, including protein, dietary fiber, amino acids, fat, ash, and moisture, were evaluated. Further factor and cluster analysis were applied to analyze these nutrients. The results showed A. cylindracea had high protein (14.09–27.24 g/100 g dw) and insoluble dietary fiber (25.27–34.17 g/100 g dw), but low soluble dietary fiber (0.49–3.19 g/100 g dw) and fat (1.69–3.45 g/100 g dw). Seventeen amino acids were detected from these mushrooms, of which glutamic (18.24–46.78 g/100 g dw) was the most abundant. Based on Eta analysis, factor analysis, and cluster analysis, it was found that the comprehensive nutritional value of A. cylindracea was related to the factors of both the geographical origin and maturity stage. In addition, geographical origin had a greater influence on the nutritional value of A. cylindracea than the maturity stage. This study will serve as a useful reference for the selection of the consumption and further processing directions of A. cylindracea.

Published in eFood

ISSN: 2666-3066 (Online)
Publisher: Wiley
Country of publisher: Australia
LCC subjects: Technology: Chemical technology: Food processing and manufacture; Medicine: Public aspects of medicine: Toxicology. Poisons
Website: https://onlinelibrary.wiley.com/journal/26663066

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Abstract

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