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Journal of Biotechnology and Phytochemistry| Volume: 2
October 25-26, 2018 | Frankfurt, Germany
Joint Event
Biotechnology & Medical Microbiology
World Congress on
3
rd
International Conference on
Food Science & Technology
Chemical composition and non-volatile components of three wild edible mushrooms collected from
Northwest Tunisia
Ibtissem Kacem Jedidi
Central University of Tunisa, Tunisa
N
umerous species of wild growing mushrooms are widely
consumed as a delicacy in Tunisia. This work aims to
characterize and valorize the wild edible mushrooms of six
Tunisian species,
Cantharellus cibarius, Lactarius deliciosus,
Boletus edulis, Hydnum repandum, Tricholoma equestre,
Agaricus campestris
, collected from different regions of
Tunisia. The biochemical composition of wild mushroom
species has shown that they have a low dry matter content
(varies between 9 and 16%) with a high carbohydrate content
(40.33 ± 0.11 and 72.24 ± 0.27% DW for
A. campestris
and
C.
cibarius
species, respectively) and protein content (12.37 ±
0.11 and 37.41 ± 0.32% DW for
C. cibarius
and
A. campestris
species, respectively). Fungi are characterized by a high mineral
especially, in K, Na and Mg. The lipid fraction is very low but
the unsaturated fatty acids predominate on their composition
because of the high contribution of linoleic acid followed by
oleic acid. The determination of the sugar composition shows
that trehalose and mannitol are, respectively, the major sugar
and polyol of mushrooms. Moreover, the maximum trehalose
and mannitol content are recorded respectively in the wild
species
C. cibarius
(12.01 ± 0.91% DW) and
T. equestre
(7.99
± 0.40% DM). Protein fraction shows a richness in essential
amino acids which represents more than 50% of the total
content of amino acids in the majority of species. The most
abundant amino acids in all the species analyzed are leucine
and phenylalanine. The ethanolic extracts from different
species of wild mushrooms have considerable total phenol
contents (ranging between 7.58 ± 0.08 and 9.29 ± 0.11 mg EAG
/ g DE) as well as appreciable levels of flavonoids (between
4.02 ± 0.08 mg and 1.29 ± 0.02 mg EQ / g DE). Measurements
of antioxidant activity has shown that the extract of B. edulis
is the most active using the DPPH test (0.38 ± 0.07 mg / mL).
Speaker Biography
Ibtissem Kacem Jedidi hold her Engineer diploma in Food Industries from ESIAT (High
School of Food Industries of Tunisa) (2008). Her Master’s and Ph.D (Food Industries)
degrees from High School of Food Industries of Tunisa (2010-2018 respectively). She
worked in 2009 at AGRO-FRESH industries as a quality manager (production of fully-
dried semi-dried tomato: implementation of ISO 22000). She taught from 2011 to
2013 the classes of engineers, practical work of biochemistry food and microbiology
food and industry, at the polytechnic central private school of the Central University of
Tunisa. Her research interests included toxic wild mushrooms (master’s research) and
wild edible mushrooms (Ph.D research)
.
e:
ibtissem.kacem@yahoo.fr