Comparison of Some Chemical Contents of Ganoderma lucidum (Curtis) P. Karst Collected from Nature and Cultured on Orange Stump

Authors

  • Nezahat Turfan Kastamonu University
  • Mertcan Karadeniz Kastamonu University
  • Sabri Ünal Kastamonu University

DOI:

https://doi.org/10.24925/turjaf.v4i3.158-162.592

Keywords:

Ganoderma lucidum, Orange stump, Chemical content, Protein, Carbohydrate

Abstract

Ganoderma lucidum (Curtis) P. Karst (Reishi mushroom) is one of medicinal mushroom species. The chemical content of the mushrooms shows significant changes depending on the physical and chemical properties of their growing place. In this study; total soluble protein, total soluble carbohydrate (glucose, fructose and sucrose) and some mineral elements (P, K, Mg, Mn, S, Fe, Zn, Ca and Na) of Ganoderma lucidum collected from the nature and cultured on orange stump were investigated. According to the results; total protein, glucose, fructose, sucrose and starch content of the G. lucidum cultured on orange stump were found higher than G. lucidum collected from nature. Phosphorus, iron, sodium, potassium and sulfur content were determined to be higher in mushroom samples cultured on orange stump. Calcium, magnesium, manganese and zinc values were found as higher in mushroom samples collected from nature. According to these results, G. lucidum cultured on orange stump had higher nutritional value than mushrooms collected from nature.

Author Biographies

Nezahat Turfan, Kastamonu University

Faculty of Forestry, Department of Forest Engineering

Mertcan Karadeniz, Kastamonu University

Kastamonu Üniversitesi, Orman Fakültesi, Orman Mühendisliği Bölümü, Araştırma Görevlisi

Sabri Ünal, Kastamonu University

Kastamonu Üniversitesi, Orman Fakültesi, Orman Mühendisliği Bölümü, Doçent Dr.

Published

28.03.2016

How to Cite

Turfan, N., Karadeniz, M., & Ünal, S. (2016). Comparison of Some Chemical Contents of Ganoderma lucidum (Curtis) P. Karst Collected from Nature and Cultured on Orange Stump. Turkish Journal of Agriculture - Food Science and Technology, 4(3), 158–162. https://doi.org/10.24925/turjaf.v4i3.158-162.592

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