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Chemical and lipid composition of species of cultivated mushrooms (Pleurotus ostreatus) grown in Bulgaria was examined. Pleurotus ostreatus is rich in carbohydrates (66.26 g 100 g-1 dw), followed by proteins (21.68 g 100 g-1 dw), ash (7.46 g 100 g-1 dw) and fat (4.59 g 100 g-1 dw). Also moisture (91.85%) and total energy (1572.39 kJ 100 g-1 dw) were calculated. The content of saturated fatty acids (SFA) was (40.99%). The total phenolic and total flavonoid contents of Pleurotus ostreatus species were 27.81 and 9.85 mg g-1, respectively. The content of unsaturated fatty acids (UFA) in the oil from mushroom was (59.01%) and that of monounsaturated fatty acids (MUFA) consisted of (23.47%). On the other hand, the amount of polyunsaturated fatty acids (PUFA) was higher (35.54%). Based on the results, can be concluded that the examined species of mushrooms is a potential source of phospholipids and fatty acid, and can be used as a functional food or as food additives in many products. On the grounds of the obtained data, it can be seen that in the phospholipid fraction from mushrooms, there predominated phosphatidic acids (31.60%) as a major component, followed by lysophosphatidylcholine (12.20%). The quantities of diphosphatidylglycerol and phosphatidylinositol in the phospholipid fraction were from 6.50 to 7.90%. [ABSTRACT FROM AUTHOR]

Mushroom samples were collected in 2018 and 2019 from the Batak Mountain by the authors themselves. The aim of this study was to perform analysis of the content of phospholipids and fatty acid, in wild edible mushroom (Suillus luteus) grown in the Batak Mountain, Bulgaria. Phosphatidic acids were the main components in lipids from Suillus luteus (16.4 %). The content of the other phospholipids in the oils from Suillus luteus was from 9.6 to 14.9%. Phosphatidylcholine was identified in Suillus luteus (14.9%). The content of Saturated fatty acids (SFA) consisted of 28.6%. Unsaturated fatty acids (UFA) in the oil from mushroom 71.4% and the content of monounsaturated fatty acids (MUFA) consisted of 37.7%. On the other hand, the amount of monounsaturated fatty acids (PUFA) was lower 33.7%. Based on the results, can be concluded that the examined species of mushrooms is a potential source of phospholipids and fatty acid, and can be used as a functional food or as food additives in many products. [ABSTRACT FROM AUTHOR]

Chemical and lipid composition of species of wild edible mushrooms (Morchella escu- lenta) grown in Bulgaria was examined. Morchella esculenta is rich in carbohydrates (78.33 g 100 g-1 dw), followed by proteins (11.31 g 100 gg-1 dw), ash (7.81 g 100 gg-1 dw) and fat (2.54 g 100 g-1 dw). Also moisture (89.41%), and total energy (1618.04 kJ 100 g-1 dw) were calculated. The content of Saturated fatty acids (SFA) consisted of 32.3%. Unsaturated fatty acids (UFA) in the oil from mushroom are 67.7% and the content of monounsaturated fatty acids (MUFA) consisted of 9.0%. On the other hand, the amount of monounsaturated fatty acids (PUFA) was lower 58.7%. Based on the results, it can be concluded that the examined species of mushrooms is a potential source of phospholipids and fatty acid, and can be used as a functional food or as food additives in many products. Phosphatidic acids were the main components in lipids from Morchella esculenta (19.6%). The content of the other phospholipids in the oils from Morchella esculenta was from 2.7 to 19.5%. Phosphatidylethanolamine was identified in Morchella esculenta (19.5%). [ABSTRACT FROM AUTHOR]