1. Aida Sapcanin, Farmaceutski fakultet u Sarajevu, BiH,
Federation of Bosnia and Herzegovina
, Bosnia and Herzegovina
2. Mirsada Salihovic, Farmaceutski fakultet u Sarajevu, BiH,
Federation of Bosnia and Herzegovina
, Bosnia and Herzegovina
3. Ekrem Pehlic, Faculty of Biotechnical Sciences, University of Bihac,
Federation of Bosnia and Herzegovina
, Bosnia and Herzegovina
Mushroom, as a nutritious food, production has increased massively during recent years. Considering the biological, medical and pharmaceutical role of amino acids, their analysis in different biological samples has been subject of importance for scientists. The amino acids: tryptophan, arginine, cysteine, methionine, alanine, phenylalanine, lysine, valine, glycine and leucine were determined in the wild mushrooms- Peppery Milk-Cap (Lactarius Piperatus), Caesar's Mushroom (Amanita Caesarea), Saffron Milk Cap (Lactarius Deliciosus), Pear-Shaped Puffball (Lycoperdon Pyriforme), Parasol Mushroom (Macrolepiota Procera) and grown mushrooms -Champignon White (Agaricus Bisporus), Boletus (Boletus Aestivalis), Chanterelle (Cantharellus Cibarius), Oyster Mushroom (Pleurotus Ostreatus) and Champignon Brown (Agaricus Bisporus var.Avellaneus). All mushrooms were collected from Bosnian market. Identification of amino acids were done by using TLC method and quantification was done by HPTLC method. The highest content of cysteine was detected in Champignon Brown and the lowest in Parasol Mushroom. The highest content of alanine, phenylalanine, lysine, valine and leucine were found in Oyster Mushroom and the lowest in Peppery Milk-Cap. Compared with different studies about amino acid content in common vegetables used in other countries mushrooms from Bosnian market proved to be very good sources of almost all essential amino acids
Кључне речи :
Тематска област:
Теоријска и примијењена хемија
Датум:
16.06.2016.
XI Savjetovanje hemičara, tehnologa i ekologa Republike Srpske
