Valor nutricional de cogumelos cultivados no Brasil. / Nutritional value of mushrooms cultivated in Brazil.
Regina Prado Zanes Furlani
DATA DE PUBLICAÇÃO
Very little is known regarding the quality of the edible mushrooms cultivated in Brazil, especially with respect to their nutritional value. Considering this and the constant interest of the consumer in natural vitamin sources, the present work evaluated methodologies for the determination of vitamins B1, B2, B6, B12, H and PP and developed and validated analytical methodology for the simultaneous determination of vitamin B1 and B2 in mushrooms. Also the determination of vitamin C, folates, the proximate composition and phosphorus was carried out in three species of mushroom (Agaricus bisporus - Champignon of Paris; Lentinula edodes - Shiitake; Pleurotus ostreatus - Shimeji). The data will certainly contribute to the Brazilian Table of Food Composition. The statistical analysis of the results of the proximate composition showed the existence of significant differences (p<0.05) between different batches of mushrooms, being the water, carbohydrates and proteins their main constituents. Champignons, shiitakes and shimejis due to their chemical composition are an excellent food, because they have high level of proteins and dietary fibers, and low level of lipids. They have great amount of phosphorus, but the levels for vitamin C were not sufficient to consider as a source of this vitamin. The results obtained for total folates were from 459 to 1430µg/100g for various batches of each species and there were significant differences between them. However for the averages of each species, there was no difference (p<0.05) between the results, demonstrating that mushrooms can be considered as sources of folates and their contribution to the diet, considering the requirements for these vitamins, is meaningful. The results for vitamin B1 varied from 0.004 to 0.08mg/100g and for vitamin B2 from 0.04 to 0.3mg/100g, showing significant differences (p<0.05) for both vitamins between the species. Again there were differences between the majority of the batch analyzed of each species. These data show that mushrooms cannot be considered as sources of vitamins B1 and B2 and their contribution to the diet was not significant.