Browsing by Subject "NUTRITIONAL-VALUE"
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Item Feasibility Of using olive mill effluent (OME) as a wetting agent during the cultivation of oyster mushroom, Pleurotus ostreatus, on wheat straw(ELSEVIER SCI LTD) Kalmis, E; Azbar, N; Yildlz, H; Kalyoncu, FIn this study, cultivation of oyster mushroom, Pleurotus ostreatus, on wheat straw substrate containing tap water and olive mill effluent (OME) mixture containing varying volume of OME was studied in order to investigate the feasibility of using OME as an alternative wetting agent and OME's impact on some fundamental food quality characteristics of mushrooms. Time period for mycelial colonization, primordium initiation and first harvest were comparatively evaluated with the control group. It was shown that the use of OME and tap water mixture consisting of OME up to 25% volumetrically was possible for the purpose of commercial mushroom production. Experimental results obtained from substrate containing 25% OME mixture showed no statistically significant difference compared to control group. The negative effects of increasing volume of OME in the mixture were also indicated by bioefficiency, which was found to be 13.8% for substrates wetted with 100% OME, whereas bioefficiency was 53.6% for control group. Increasing volume of OME in the mixture resulted in deformation of fruit body shape, whereas no significant difference in food quality was observed due to the higher amount of OME. This work suggested that the use of OME up to 25% as moisturizer could be considered, especially for the locations having significant number of olive mills and mushroom producers, both as an environmentally friendly solution for the safe and ecological disposal of OME and a practical way for recovering OME's economic value thereby. (C) 2006 Elsevier Ltd. All rights reserved.Item SEASONAL INVESTIGATION OF THE PROTEIN, CARBOHYDRATE AND LIPID CONTENS OF DOMINANT MACROALGAE ON THE WESTERN COAST OF THE BLACK SEA(PARLAR SCIENTIFIC PUBLICATIONS (P S P)) Yesilova, K; Balkis, N; Taskin, EIn this study, the ecological features and total protein, carbohydrate and lipid amounts of the dominant macroalgal species of the western Black Sea coast were investigated. Seasonal samplings were carried out at five coastal stations (Sts. Igneada, Kiyikoy, Yalikoy, Karaburun, Kilyos) between November 2012 and August 2013. After the examination of the collected samples, 25 macroalgal species belonging to 9 families and 11 genera were determined. The highest protein content has been determined in the summer season sampling of Callithamnion corymbosum with a percentage of 47.09% (St. Igneada), while the lowest one has been determined in the winter season sampling of Corallina officinalis with a percentage of 0.10% (St. Yalikoy). The highest proportion in carbohydrate content was observed in Ceramium virgatum (87.02%) collected in summer at Kilyos station, while the lowest one has been found in Cystoseira barbata (2.60%) which was sampled in the autumn season at Karaburun station. The highest lipid ratio has been found in summer in Callithamnion corymbosum (22.04%, St. Igneada), and the lowest ratio has been found in spring in Ulva compressa (0.75%, St. Kilyos). The sea temperature values varied between 6.71 degrees C-25.02 degrees C, the salinity varied between 11.95-16.54%o, the dissolved oxygen varied between 6.95-14.61mg/L and the pH values varied between 4.67-7.28 during the study.Item Fatty Acid Compositions of Six Wild Edible Mushroom Species(HINDAWI PUBLISHING CORPORATION) Ergönül, PG; Akata, I; Kalyoncu, F; Ergönül, BThe fatty acids of six wild edible mushroom species (Boletus reticulatus, Flammulina velutipes var. velutipes, Lactarius salmonicolor, Pleurotus ostreatus, Polyporus squamosus, and Russula anthracina) collected fromdifferent regions fromAnatolia 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 was cis-linoleic acid (18 : 2). Percentage of cis-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.Item Fatty Acid Compositions of Five Wild Edible Mushroom Species Collected from Turkey(ASIAN NETWORK SCIENTIFIC INFORMATION-ANSINET) Ergönül, PG; Ergönül, B; Kalyoncu, F; Akata, IThe fatty acids of five wild edible mushroom species (Agrocybe cylindracea, Coprinus comatus, Lactarius deliciosus, Suillus collinitus and Tricholoma myomyces) 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 was cis-linoleic acid (18: 2). Percentage of cis-linoleic acid in species varied from 36.29-66.72%. The other major fatty acids were, cis-oleic, palmitic and stearic acids, respectively. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids.Item Determination of Fatty Acid Contents of Five Wild Edible Mushroom Species Collected from Anatolia(DR M N KHAN) Akata, I; Ergonul, PG; Ergonul, B; Kalyoncu, FThe fatty acid contents of five wild edible mushroom species (Amanita ceciliae, Armillaria mellea, Cantharellus cibarius, Chlorophyllum rhacodes and Rhizopogon roseolus) 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 was cis-linoleic acid (18:2). Percentage of cis-linoleic acid in species varied from 31.81 % to 57.70 %. 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.