CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF Agaricus bisporus, BULGARIA.

The purpose of this research was to evaluate nutritional value and the differences in the free amino acid content between the cap and stem of main cultivated species Agaricus bisporus - marketed in Bulgaria. Agaricus bisporus is rich in carbohydrates (6.76 g/100 g fw), followed by proteins (1.28 g/100 g fw), ash (0.88 g/100 g fw) and fat (0.20 g/100 g fw). Also moisture (90.88% fw), and total energy (123.6 kJ/100 g fw) were calculated. The total phenolic and total flavonoid contents of Agaricus bisporus species were 28.74 mg g^-1 and 9.56 mg g^-1, respectively. The content of saturated fatty acids (SFA) was 45.64%. The content of unsaturated fatty acids (UFA) in the oil from mushroom was 54.36% and that of monounsaturated fatty acids (MUFA) consisted of 21.75%. On the other hand, the amount of monounsaturated fatty acids (PUFA) was higher (32.61%). On the grounds of the obtained data, it can be seen that in the phospholipid fraction from mushrooms, there predominated phosphatidic acids (29.60%) as a major component, followed by lysophosphatidylcholine (13.70%). The quantities of diphosphatidylglycerol and phosphatidylinositol in the phospholipid fraction were from 6.30 to 8.10%. The total amino acid (TAA) content of cap was 139.22 mg kg^-1 dw and that of the stem - 47.80 mg kg^-1 dw. The essential amino acids (EAA) content of cap was 54.59 mg kg-1 dw and that of the stem - 39.49 mg kg-1 dw. The essential to total amino acids ratios of the cap and the stem were 0.39 and 0.83, respectively. The principal component analysis (PCA) carried out on the 17 free amino acids produced a two dimensional pattern for which the first principal compound explained 90.71% of the variance, while the second principal component contributed 9.29% of the total variance. [ABSTRACT FROM AUTHOR]