Levels of some trace elements in some Macedonian edible wild Tricholomataceae mushrooms

The Chemical composition and nutritive value of some Macedonian edible Boletaceae mushrooms Bauer Petrovska B1, Kirovska Cigulevska O 2, Ugrinova L1 1Faculty of Pharmacy, Vodnjanska 17, P.O. Box 36, 1000 Skopje, R. Macedonia; 2JZO ZZZ Skopje, Treta Mak. Brigada 18, P.O. Box 809; 1000 Skopje, R. Macedonia; Over the last few years there has been a great interest in the collecting of wild mushrooms in Macedonia. Except for some cultivated mushrooms, little is known about the nutritional quality of the wild – spread, edible mushroom species in Macedonia. Their great number enable the selection of that which are characterized with great nutritional quality. Therefore in the present study the nutritionally important components were determined with various contemporary nutritients analyses in 15 wild species of Boletaceae mushrooms from various Macedonian areas. Macedonian Boletaceae mushrooms, contained relatively high total dietary fibre content (up to 11.73%, dry basis), protein content (av. 30.98%, dry basis) with high biological values (up to 78.94 BV, 2.60 PER) and were low in fats (av. 4.77%, dry basis). 100g dry mushrooms comprised low energetic value of 1670.64 kJ on the average. The contents of minerals showed great variation (5.15–11.15%, dry mass) in agreement with literature data [1]. P, Mg, Cu, Fe and Zn were found in higher concentrations than other ions. Cd and Pb have lower values than the maximum concentrations imposed by low [2]. Compared with other provisions [3], Macedonian Boletaceae mushrooms proved to be a good source of protein and mineral matter for the human diet. They are deficient in fat, posse low energy but are nutritionally valuable food. Table 1. Content of protein, fat, ash and energy value of Macedonian Boletaceae mushrooms and other provisions [3] expressed in dry mass provisions Protein% Fat% Ash% Energy value kJ/100g Macedonian Boletaceae mushrooms 30.98 4.77 8.18 1670.64 Milk 27.1 29.0 6.0 2186.6 Veal 70.7 23.9 4.4 2085.8 Soya 36.9 19.8 5.1 1475.4 Beans 24.6 2.5 7.4 1429.3 Wheat bread 13.3 1.7 2.7 1447.1 Beef 56.4 44.4 3.1 2600.9

Acknowledgements: Faculty of Natural Science and Mathematics, Karadelev M.

References: 1. Falandysz, J., Lipka, K. (2006) Rocz Panstw Zakl Hig. 57(3): 217–33.

2. Pravilnik za opshti baranja za bezbednost na hrana, Sl. Vesnik RM 118/05.

3. Souci, S., Faschmann, W., Kraut, H. (1994) Food composition and tables. Medpharm. Stuttgart.