(monosaccharides, trehalose, mannit, glycogen, fiber,
etc.), lipids (phospholipids, monoglycerides, sterols,
free fatty acids, triglycerides, waxes, etc.), organic
acids (malic, succinic, etc.), and biologically active
substances (ascorbic acid, thiamine, riboflavin, niacin,
beta-carotene, potassium, sodium, calcium, magnesium,
phosphorus, sulfur, etc.) [5, 24, 25]. The list of medicinal
substances that can be isolated from mushrooms
includes quinomannose, ergosterol, and trametonolinic
acid. These substances are used in medicines that treat
helminthic infestations, liver diseases, viral hepatitis,
etc. [24, 26]. Fruiting bodies contain polyozellin that
possesses antitumor properties as it inhibits the activity
of prolyl endopeptidase, an enzyme involved in protein
metabolism of the precursor of β-amyloid [24]. Chinese
scientists used C. cibarius to isolate a new linear
3-O-methylated galactan (WCCP-Nb), which enhances
macrophage phagocytosis, NO release, and secretion
of TNF-α, IL-6, and IL-1β. In addition, it activates
macrophages through Akt/NF-κB and mitogen-activated
protein kinase through TLR2 [27].
Polish scientists studied the health-improving
properties of polysaccharides in C. cibarius. Mushroom
poly-saccharides consist of one monosaccharide in a
repeating unit →6)-α-D-Manp-(1→; they inhibit COX-1
and COX-2, decrease the proliferation of colon cancer
cells, and stimulate the growth of Lactobacillus [28].
Blanching appeared to decrease antioxidant activity
and the content of polyphenols. When Lactobacillus
plantarum was used for lactic acid fermentation of
fruiting bodies, it decreased the pH value and the
formation of highly concentrated single phenolic
acids, e.g. gallic, homogenous, and ferulic [29]. The
Polish team also studied the mineral composition of
C. cibarius, which included silver, aluminum, barium,
calcium, cadmium, cobalt, chromium, copper, iron,
mercury, potassium, magnesium, manganese, sodium,
nickel, lead, phosphorus, rubium, strontium, and
zinc. The mineral profile of C. cibarius depended on
the area where the mushroom was harvested [30]. A
Polish-Chinese research revealed that some elements
depend not only on the geographical location, but
also on anthropogenic factors. For example, the
Chernobyl disaster increased the cesium content in
C. cibarius growing in Poland, compared to samples
from Yunnan [31].
Blanching and pickling led to a 77–91% decrease
in cadmium content in C. cibarius. Blanching of
fresh mushrooms decreased cadmium content by 11–
36%, while in frozen mushrooms it fell by about 40%.
A similar rate of cadmium reduction was observed
after blanching with drinking or deionized water for
5–15 min. After pickling the blanched mushrooms in
diluted vinegar marinade, cadmium dropped by 37–
71% [32]. Convective or freeze drying also affected
the aromatic composition and sensory qualities of
C. cibarius. Fresh and dried mushrooms contained
39 volatile compounds in various concentrations, the
largest being 1-hexanol, 1-octene-3-ol, and 2-octene-
1-ol [33, 34].
Russian scientists proved that 20 min of thermal
treatment detoxifies heavy metals in mushrooms [35].
American scientists found out that C. cibarius and
Morchella esculenta have the lowest folate content
(≤ 6 μg/100 g), compared to P. ostreatus (44.2 μg/100 g),
B. edulis, L. edodes, Grifola frondosa, F. velutipes,
A. bisporus (cream strain), A. bisporus “Portobello”, and
UV-treated samples of A. bisporus [36].
German scientists identified several taste-affecting
C18-acetylenic acids in C. cibarius: (9Z,15E)-14,17,18-
trihydroxy-9,15-octadecadien-12-ynoic acid, (9Z,15E)-
14-oxo-9,15-octadecadien-12-ynoic acid, (10E,15E)-
9-hydroxy-14-oxo-10,15-octadecadien-12-ynoic acid,
(10E,15E)-9-hydroperoxy-14-oxo-10,15-octadecadien-12-
ynoic acid, (10E,15E)-9,14-dioxo-10,15-octadecadien-12-
ynoic acid, (9Z,15E)-14-oxo-9,15-octadecadien-12-ynoic
acid methyl ester, (9Z,15E)-17(18)-epoxy-14-oxo-9,15-
octadecadien-12-ynoic acid methyl ester, (10E,14Z)-9-
hydroperoxy-10,14-octadecadien-12-ynoic acid [37].
German and Swedish scientists studied the content
of sterols and vitamin D2 in wild and cultivated
Cantharellus tubaeformis. Cultivated samples had
a greater content of provitamin D2 (ergosterol) (4.0–
5.0 mg/g) than wild mushrooms (1.7–3.5 mg/g).
C. tubaeformis also contained ergosta-7,22-dienol,
ergosta-5,7-dienol, and ergosta-7-enol. Wild C. tubaeformis
proved to be a better source of vitamin D2 (0.7–
2.2 μg/g) than cultivated mushrooms (< 0.1 μg/g).
UV irradiation of sublimated C. tubaeformis led to a
slight decrease in the content of ergosterol, while the
content of vitamin D2 increased by nine times [38].
Portuguese scientists discovered that C. cibarius,
L. edodes, P. ostreatus, Craterellus cornucopioides, and
Lepista nuda contain insignificant amounts of selenium,
compared to Boletus aestivalis, Boletus pinophilus,
B. edulis, Boletus aereus, Boletus fragans, Boletus
spretus, Marasmius oreades, A. bisporus “Portobello”,
A. bisporus, and Russula cyanoxantha [39].
Available sources reveal no information on the
nutritional value of wild Russian C. cibarius, while
its nutritional value is known to depend on a great
number of factors, e.g. climatic zones, environmental
impact, etc.
The present research objective was to study the
nutritional value of wild C. cibarius growing in West
Siberia, as well as the qualitative characteristics of semifinished
products from C. cibarius.
STUDY OBJECTS AND METHODS
The research featured wild chanterelles
(Cantharellus cibarius L.): fresh samples (≤ 4 h after
mycelium separation) and processed samples (boiled and
salted).
The mushrooms were young, mature, and of
medium maturity. The age was defined according to the
diameter and shape of the cap, the state and color of the
hymenophore, and the size and condition of the stem.
The mushrooms were harvested in different districts of
the Novosibirsk region in 1986–2018. The batch volumes
were determined according to standard procedures [5].
237
Bakaytis V.I. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 234–243
The species was established organoleptically [5]:
the characteristics of the specimen had to meet the
requirements specified in Fig. 1. The mushrooms also
met the safety standards in terms of toxicity, pesticides,
and radionuclides, namely the mushrooms complied
with the Technical Regulation of Customs Union TR CU
021/2011 “On food safety”.
The samples of C. cibarius were tested for:
– total protein content using dye amide black 10В [40];
amino acid composition of proteins using an
AAA-339M amino acid analyzer; total tryptophan
content – by spectrophotometric method developed
at the Bakh Institute of Biochemistry; qualitative
analysis of proteins – by calculating the coefficient of
digestibility and comparable redundancy [41];
– content of reducing sugars and trehalose was defined
by the semi-micro Bertrand method [42]; mannit –
by the iodine-metric method [43]; glycogen – after
extraction with trichloroacetic acid; hydrolysis – by
the semi-micro Bertrand method [42]; cellulose – by
the Pochinok method [44]; mucus – by the gravimetric
method [45];
– lipid content was defined according to the Bligh and
Dyer method [46]; fatty acid composition – using
a Hewlett Packard gas chromatograph HP 6890
(USA); squalene – by high-performance gas-liquid
chromatography in a liquid microcolumn chromatograph
Milichrom A-02 (Russia);
– ash content was measured by ashing the sample at
525 ± 25°С; ash weight was defined according to State
Standard 25555.4-91 “Fruit and vegetable products.
Methods for determination of ash and alkalinity of total
ash and water-soluble ash”;
– ascorbic acid was measured by the titrimetric method
according to State Standard 24556-89 “Products of fruits
and vegetables processing. Methods for determination of
vitamin С”; thiamine, riboflavin, and niacin – by highly
efficient gas-liquid chromatography in a Milichrom A-02
chromatograph according to State Standards 25999-83
“Products of fruits and vegetables processing. Methods
of determination of vitamins B1 a nd В 2” and State
Standards R 50479-93 “Fruit and vegetable products.
Method for determination of vitamin РР (niacin)
content”;
– content of minerals (potassium, sodium, calcium,
magnesium, phosphorus, sulfur, iron, manganese,
cobalt, zinc, copper, and nickel) was described by atomic
absorption in an air-acetylene flame using QUANT AFA
equipment;
– content of trypsin inhibitor – by the method developed
by Gofman and Vaisblai [47];
– sensory properties were described according to a
100-point scale. The weighting factors for the indicators
were as follows: appearance – 4; color – 3; consistency
– 7; aroma – 6. Quality categories: excellent (90–
100 points), very good (80–89 points), good (60–
79 points), fair (40–59 points), and poor (≤ 39 points);
– count of mesophilic aerobes and facultative anaerobes
was measured by cultivation on nutrient media with
agar according to State Standard 10444.15-94 “Food
products. Methods for determination of quantity of
mesophilic aerobes and facultative anaerobes”;
– chloride content was determined by the argentometric
method according to State Standard 26186-84 “Fruit
and vegetable products, meat and meat-vegetable cans.
Methods for determination of chloride content”.
RESULTS AND DISCUSSION
A long-term research revealed that the chemical
composition, and, consequently, the nutritional value
of chanterelles (Cantharellus cibarius L.) growing in
the Novosibirsk region was not affected by the climatic
conditions over a number of years: the mass fraction
of proteins was 3.6%; digestible carbohydrates – 1.8%;
mass fraction of dietary fiber – 2.1%; mass fraction of
lipids – 0.7%; mass fraction of ash – 1.2% [5].
An adult needs eight amino acids: valine, isoleucine,
leucine, lysine, methionine, threonine, tryptophan, and
phenylalanine. Figure 2 shows that tryptophan proved to
be the limiting amino acid, while methionine + cystine
appeared to be predominant.
The amino acid score can be ranked as follows:
methionine + cystine (147%) > phenylalanine +
tyrosine (128%) > valine (120%) > threonine (119%) >
lysine (109%) > isoleucine + leucine (107%). Human
body can digest 60% of the amino acids in C. cibarius
due to the coefficient of digestibility and comparable
redundancy. The coefficient of digestibility of the
amino acid composition of the protein (0.607 CU)
reflects the balance of essential amino acids in relation
to the standard [41]. The indicator of comparable
redundancy (22.2%) describes the total amount of
unused amino acids in an amount equivalent to their
potentially digestible content in 100 g of the reference
protein [41]. Therefore, C. cibarius is a potential source
of methionine, phenylalanine, valine, and threonine.
The amino acids are responsible for the specific aroma
and taste: methionine, phenylalanine, tyrosine, valine,
isoleucine, and leucine add bitterness while threonine
adds sweetness [48].
The qualitative composition of carbohydrates in
C. cibarius is highly variable [49]. The carbohydrate
composition of C. cibarius is represented by
1.5% mono- (glucose) and oligosaccharides (trehalose),
Figure 2 Content of essential amino acids in Cantharellus
cibarius, g/100 g of protein
0.6 AU
1.85 1.671.60 3.20.286 3.22
3.85 3.72 4.06
88..2323
9.8170.03
10.7110.41
12.70
14.03
0 2 4 6 8 10 12
Isoleucine+leucine
Lysine
Methionine+ cystine
Phenylalanine+tyrosine
Threonine
Valine
Tryptophan
FAO / WHO scale In Cibarius
Chanterelle (C. cibarius)
Cap
Gills
Stem
Flesh
Spores
≤ 8–10 cm, flat, wide funnel shaped, with wavy margins, smooth;
eggyolk-yellow (turns brown after processing)
Thick, with branching veins, forked, descending to the stalk;
the same color as the cap (turns brown after processing)
Conical, almost cylindrical below the gills, tapering downwards
Firm, rubbery; white-yellow (turns brown after processing);
fresh mushrooms have a sharp taste that disappears after boiling
White
C. cibarius
238
Bakaytis V.I. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 234–243
0.3% polyols (mannit), 0.1% glycogen, 2% fiber, and
0.8% mucus. Mono- and oligosaccharides, as well
as polyols, are responsible for the typical taste of
C. cibarius. This mushroom owes its physiological
value due to trehalose. It consists of two molecules
of D-glucose, mannit, glycogen, insoluble fiber, and
soluble mucus. Trehalose and mannitol perform mainly
a protective function in stress-induced situations.
Glycogen performs the accumulative function;
for example, it stores energy, which, if necessary,
replenishes the lack of glucose. Insoluble fiber and
branched sulfated arabinoxylans perform the protective
function as they bind and remove toxic and radioactive
elements.
The research revealed that 100 g of C. cibarius
contained about 3.6 g of lipids. Lipids define sensory
properties of fresh and processed products and also
determine their stability during storage. Figure 3
demonstrates that the lipids of C. cibarius include fatty
acids with 14–24 carbon atoms in the carbon chain.
The fatty acid composition of fresh C. cibarius
is represented by the following fatty acids: linoleic
(C18:2) – 62.2% of the total fatty acids; palmitic
(C16:0) – 16.9%; oleic (C18:1) – 15.2%; stearic (C18:0) –
4.4%; palmitoleic (C16:1) – 0.7%; pentadecanoic acid
(C15:0) – 0.3%; and heptadecanoic (C17:0) – 0.2%.
The samples revealed no myristic, arachidic, behenic,
lignoceric, and eicosadienic fatty acids. The samples
also demonstrated high biological effectiveness, since
the amount of polyunsaturated acids was 62.2%;
monounsaturated – 15.9%; saturated – 21.8%; the
ratio of polyunsaturated acids to saturated ones was
2.9%. The obtained results were consistent with the
data published by Bengu, who conducted comparative
studies of cultivated and wild mushrooms in Turkey
[50]. However, the content of unsaturated fatty acids
in C. cibarius should be taken into account during
processing since mushrooms are prone to oxidation.
The lipids of C. cibarius contained squalene (C30H50),
a hydrocarbon that is not only a mother substance in
sterol synthesis, but also possesses a high physiological
activity as it normalizes blood cholesterol, has
antioxidant properties, etc.
The fresh samples contained a significant amount of
vital biologically active substances, such as vitamins,
macro- and microelements, etc. [51].
The fresh samples of C. cibarius were rich in
ascorbic acid (15.05–34.92 mg/100 g), thiamine (0.01–
0.03 mg), riboflavin (0.09–0.37 mg) (Fig. 4), and
niacin (13.0 mg). Niacin consisted of nicotinic acid and
nicotinamide (Fig. 5), the amount of which was 9.94 and
3.10 mg/100 g, respectively.
Micro- and macroelement analysis of the samples
showed a significant amount of potassium (450.0–
622.2 mg/100 g), sodium (0.0–33.4 mg), calcium (4.0–
8.9 mg), magnesium (7.0–7.8 mg), phosphorus (44.0–
48.9 mg), sulfur (44.4 mg), iron (0.7–8.6 mg), manganese
(0.31–0.55 mg), cobalt (0.03–0.08 mg), zinc (0.34–
0.64 mg), copper (0.51 mg), and nickel (0.06 mg).
The samples also demonstrated a trypsin inhibitor in
the amount of 0.44–0.67 mg/g, which blocks the activity
of enzymes in the digestive tract and also reduces the
absorption of protein compounds.
Fresh mushrooms are conditionally-live products
because of the ongoing irreversible biological and
biochemical processes as they consist mainly of water
Figure 3 Chromatogram of fatty acid composition
of Cantharellus cibarius
Figure 4 Chromatogram of the riboflavin release area in Cantharellus cibarius
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 мин
0.6 AU
270nm
1.85 1.671.60 2.01
2.33
3.20.286 3.22
3.85 3.72 4.06
4.641.39
66..4508
6.97
7.40
88..2323
9.05
9.43
9.8170.03
10.7110.41
1111..1324 1111..5734 12.00
12.30
12.70
13.42
14.03
14.68
19.22
20.07
B2
0.6 AU
270nm
1.60
1.67
2.86
3.02
3.22
3.72
4.06
РР(НК)
РР(НА)
0 2 4 6 8 10 12
Isoleucine+leucine
Lysine
Methionine+ cystine
Phenylalanine+tyrosine
Threonine
Valine
Tryptophan
FAO / WHO scale In C. Cibarius
Chanterelle (C. cibarius)
Cap
Gills
Stem
Flesh
Spores
≤ 8–10 cm, flat, wide funnel shaped, with wavy margins, smooth;
eggyolk-yellow (turns brown after processing)
Thick, with branching veins, forked, descending to the stalk;
the same color as the cap (turns brown after processing)
Conical, almost cylindrical below the gills, tapering downwards
Firm, rubbery; white-yellow (turns brown after processing);
fresh mushrooms have a sharp taste that disappears after boiling
White
min
239
Bakaytis V.I. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 234–243
(about 89.1%), proteins, and carbohydrates. High
temperature, relative humidity, and long-term storage
spoil the sensory properties of mushrooms, release cell
juice, etc. As a result, scientists have to define shelf life
for each type of mushroom, before processing under
controlled and unregulated conditions. Table 1 shows the
results of sensory evaluation of C. cibarius after 72 h of
storage under different conditions.
When harvested, the mushrooms were fresh,
undamaged, with well-developed hymnephors, uniform
in size, and the number of stems matched the number
of caps. After a while, some specimen became slightly
wilted and/or crushed. After longer storage, the wilting
increased, as did the number of crashed specimen.
Eventually, all the mushrooms become wilted and slimy
and demonstrated signs of tissue maceration.
The uniform yellow color of the fresh mushrooms
gradually became heterogeneous and then browned
slightly. The browning became more and more
pronounced over time. The initial consistency was firm
but gradually turned semi-firm and soft. The smell of
the fresh mushrooms was typical for C. cibarius and
pronounced; over time, the smell began to disappear
and became weakly expressed, insignificant, musty, and
even putrid.
The optimal storage time for fresh C. cibarius was
25 days at 0–2°C; ≤ 3 days at 5–10°C; ≤ 2 days at 15–
20°C; and ≤ 1 day at 25–30°C.
Fresh mushrooms are hardly ever consumed raw. As
a rule, they are served only after processing. Washing
is the first procedure to prepare raw materials for
processing. It removes impurities and microorganisms.
Double washing in non-flowing water proved optimal for
C. cibarius (Table 2).
Boiling in salt water is one of the processing
methods for C. cibarius. The concentration of food salt
in the finished product was 2.0–3.0%. After 5–10 min of
boiling, the mushrooms maintained their typical color
and aroma but did not retain the required tough-elastic
consistency (Table 3). When the boiling time exceeded
15 min, the mushrooms developed atypical rubbery
consistency, smell, and browning.
During boiling, C. cibarius underwent some
chemical changes. After 10 min of boiling, watersoluble
carbohydrates dropped by 50%, proteins –
by 4%, ash – by 38%, riboflavin and nicotinic acid
– by 34%. However, the content of fiber, glycogen,
and nicotinamide increased by 1.5, 6.5, and 32.3%,
respectively. Boiling triggered the extraction of free
amino acids, especially phenyalanine (63.9%) and
aspartic acid (45.7%) (Table 4).
Table 5 shows that boiling affected the content
of palmitic, stearic, and oleic acids: their losses were
18.8, 9.1, and 1.3%, respectively. The content of
polyunsaturated fatty acids increased by 7.4%, following
the increase in linoleic acid.
Boiled mushrooms were used to prepare semifinished
products with different salt content: lightlysalted
– 3.5–6.0%, medium-salted – 7.0–1.0%, and
strong-salted – 25.0–30.0%. The salt penetration rate
Figure 5 Chromatogram of the niacin release area
in Cantharellus cibarius
Table 1 Sensory properties of Cantharellus cibarius after 72 h of storage, depending on weighting factors, (n = 5)
Indicator Storage temperature, °С
0a 10a 20b 30b
Appearance 18.4 ± 2.0 16.8 ± 1.6 11.2 ± 1.6 5.6 ± 2.0
Color 13.2 ± 1.5 12.6 ± 1.2 6.6 ± 1.2 3.6 ± 1.2
Consistency 33.6 ± 2.8 30.8 ± 3.4 15.4 ± 2.8 8.4 ± 2.8
Aroma 26.4 ± 3.0 25.2 ± 2.4 12.0 ± 0.0 9.6 ± 2.9
Total score 91.6 ± 4.7 85.2 ± 4.6 45.2 ± 3.4 27.2 ± 4.7
Quality category excellent very good fair poor
a – relative humidity 80–90 %
b – relative humidity 70–80 %
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 мин
1.85 2.01
2.33
3.20.286 3.85 3.72 4.641.39
66..4508
6.97
7.40
9.05
9.43
9.8170.03
10.7110.41
1111..1324 1111..5734 12.00
12.30
12.70
13.42
14.03
14.68
19.22
20.07
B2
2 3 4 5 мин
0.6 AU
270nm
1.60
1.67
1.85
2.01
2.33
2.86
3.02
3.22
3.72
3.85
4.06
4.39
4.61
РР(НК)
РР(НА)
min
Table 2 Effect of washing on the total microbial count
of Cantharellus cibarius
Washing conditions QMAFAnM,
CFU/g
Effectiveness,
%
Before washing (1.5 ± 1.1)×106 –
After double washing
in non-flowing water
(2.1 ± 1.1)×105 86.0
After washing in flowing
water
(9.6 ± 2.8)×104 93.6
240
Bakaytis V.I. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 234–243
Table 5 Content of fatty acids in Cantharellus cibarius after
10 min of boiling
Fatty acid
Content, % total
Fresh Boiled
Pentadecanoic 0.3 0.3
Palmitic 16.9 13.0
Heptadecanoic 0.2 0.2
Stearic 4.4 4.0
Palmitoleic 0.7 0.7
Oleic 15.2 15.0
Linoleic 62.2 66.8
Total saturated fatty acids 21.8 17.5
Sum of monounsaturated fatty acids 15.9 15.7
Sum of polyunsaturated fatty acids 62.2 66.8
Figure 6 Basic nutrients in the semi-finished product from
Cantharellus cibarius, depending on the sodium chloride
content, %
from the brine at 10 ± 5°C made it possible to obtain
ready-to-use lightly-salted or medium-salted products
after 10–15 days. Strong-salted mushrooms needed
3-4 days at 25 ± 5°C with two or three replacements
of brine. As a result of diffusion processes, the semifinished
products lost some amount of water-soluble
substances (Fig. 6).
The concentration of sodium chloride affected
the amount of free amino acids, saturated and
monounsaturated fatty acids, riboflavin, nicotinic acid,
and nicotinamide, which dropped to 25.0, 18.5, 50.8,
37.5, 3.7 and 19.8%, respectively. The proportion of
polyunsaturated fatty acids reached 20.3%.
Lightly- and medium-salted semi-finished products
retained their quality characteristics for six months of
storage at ≤ 25°C and a relative humidity of ≤ 75% in
the dark in hermetically sealed glass jars. Strong-salted
mushrooms retained their quality for 12 months under
the same conditions.
At the beginning of storage, the salted semi-finished
products had microbial count of 2.6×103 to 4.5×103, e.g.
micrococci, spore bacteria and bacteria without spores,
and yeast. The number of microorganisms gradually
increased, especially that of yeasts and molds, which
caused a sour and/or musty odor, softening, whitish or
green coating, etc. The number of thermophilic bacteria
with spores of the Clostridium butyricum kind, which
caused a putrid odor and gas release.
During storage, the protein content in the salted
semi-finished products decreased gradually under the
effect of hay bacillus, mold, and butyric acid bacteria.
The hydrolytic breakdown of protein increased the
amount of free amino acids by 25–30% of the initial
content.
The content of saturated and monounsaturated
fatty acids increased by an average of 21 and 142%,
Table 4 Content of amino acids in Cantharellus cibarius after
10 min of boiling
Amino acid
Content, μg/g
fresh boiled
Aspartic Acid 138.4 ± 10.2 75.1 ± 5.8
Threonine 112.9 ± 9.5 78.0 ± 6.3
Serine 83.0 ± 6.6 61.2 ± 4.9
Glutamic Acid 127.3 ± 11.3 98.5 ± 7.6
Proline 549.1 ± 38.6 421.2 ± 36.5
Glycine 87.5 ± 6.1 83.6 ± 6.9
Alanine 99.6 ± 8.9 103.5 ± 9.1
Valine 121.8 ± 10.5 96.1 ± 8.2
Methionine 8.9 ± 0.6 7.1 ± 0.5
Isoleucine 73.1 ± 5.9 63.9 ± 5.7
Isoleucine 127.3 ± 11.1 112.0 ± 10.9
Tyrosine 77.5 ± 6.5 76.0 ± 5.7
Phenylalanine 155.0 ± 13.9 55.9 ± 4.3
Histidine 66.4 ± 5.5 40.6 ± 3.8
Lysine 60.9 ± 5.9 63.6 ± 5.2
Arginine 135.1 ± 10.8 93.1 ± 8.9
Total 2023.8 1529.4
Table 3 Sensory properties of Cantharellus cibarius after boiling, depending on weighting factors, (n = 5)
Indicator Boiling time, min
5 10 15 20
Appearance 15.2 ± 1.6 13.6 ± 2.0 12.8 ± 1.6 10.4 ± 2.0
Color 12.0 ± 0.0 11.4 ± 1.2 10.2 ± 1.5 6.6 ± 1.2
Consistency 26.6 ± 2.8 23.8 ± 3.4 19.6 ± 2.8 14.0 ± 0.0
Aroma 24.0 ± 0.0 20.4 ± 2.9 18.0 ± 0.0 14.4 ± 2.9
Total score 77.8 ± 3.2 69.2 ± 5.1 60.6 ± 3.5 45.4 ± 3.7
Quality category good good good fair
241
Bakaytis V.I. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 234–243
respectively, while the amount of polyunsaturated
acids decreased by 34%. These changes resulted from
oxidative and hydrolytic processes, e.g. under the
effect of mold and butyric acid bacteria, which were
responsible for the typical mushroom smell.
By the end of the shelf life, the salted semi-finished
products had almost no riboflavin left, and the amount
of niacin dropped by 50%. No trypsin-inhibiting activity
was detected in the canned samples.
CONCLUSION
In the Novosibirsk Region of West Siberia,
chanterelles (Cantharellus cibarius L.) are still harvested
in the wild, and no efforts are being made for their
industrial cultivation. C. cibarius proved to be a good
source of such nutrients as proteins, carbohydrates,
lipids, vitamins, macro- and microelements, etc. The
mushrooms contained a significant amount of amino
acids, e.g. methionine, phenylalanine, valine, threonine,
etc., squalene, trypsin inhibitors, and other bioactive
substances.
The sensory evaluation revealed the optimal storage
time for C. cibarius in marketing centers, depending
on the temperature. The microbiological tests showed
that C. cibarius has to be double-washed in non-flowing
water before processing. The sensory evaluation showed
that boiled lightly-, medium-, and strong-salted semifinished
products from C. cibarius should be consumed
within 15, 10, and 3 days after the end of fermentation,
respectively. Further research into the nutritional value
of fresh and processed C. cibarius can improve the
quality of mushroom products.
CONTRIBUTION
V.I. Bakaytis supervised the research. O.V. Golub and
Yu.Yu. Miller performed the experiments, processed the
data, and wrote the manuscript.
CONFLICT OF INTEREST
The authors declare that there is no conflict of
interests regarding the publication of this article.

1. Ma G, Yang W, Zhao L, Pei F, Fang D, Hu Q. A critical review on the health promoting effects of mushrooms nutraceuticals. Food Science and Human Wellness. 2018;7(2):125-133. https://doi.org/10.1016/j.fshw.2018.05.002.

2. Niksic M, Klaus A, Argyropoulos D. Safety of foods based on mushrooms. In: Prakash V, Martin-Belloso O, Keener L, Astley SB, Braun S, McMahon H, et al. editors. Regulating safety of traditional and ethnic foods. Academic Press; 2016. pp. 421-439. https://doi.org/10.1016/B978-0-12-800605-4.00022-0.

3. Rathore H, Prasad S, Sharma S. Mushroom nutraceuticals for improved nutrition and better human health: A review. PharmaNutrition. 2017;5(2):35-46. https://doi.org/10.1016/j.phanu.2017.02.001.

4. Valverde ME, Hernández-Pérez T, Paredes-López O. Edible mushrooms: Improving human health and promoting quality life. International Journal of Microbiology. 2015; 2015. https://doi.org/10.1155/2015/376387.

5. Kutafʹeva NP, Bakaytis VI, Tsapalova IEh, Poznyakovskiy VM. Ehkspertiza gribov. Kachestvo i bezopasnostʹ [Expertise of mushrooms. Quality and safety]. Novosibirsk: Sibirskoe universitetskoe izdatelʹstvo; 2007. 288 p. (In Russ.).

6. Aisala H, Sola J, Hopia A, Linderborg KM, Sandell M. Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID. Food Chemistry. 2019;283:566-578. https://doi.org/10.1016/j.foodchem.2019.01.053.

7. Aisala H, Laaksonen O, Manninen H, Raittola A, Hopia A, Sandell M. Sensory properties of Nordic edible mushrooms. Food Research International. 2018;109:526-536. https://doi.org/10.1016/j.foodres.2018.04.059.

8. Aisala H, Manninen H, Laaksonen T, Linderborg KM, Myoda T, Hopia A, et al. Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms. Food Chemistry. 2020;304. https://doi.org/10.1016/j.foodchem.2019.125403.

9. Paudel E, van der Sman RGM, Westerik N, Ashutosh A, Dewi BPC, Boom RM. More efficient mushroom canning through pinch and exergy analysis. Journal of Food Engineering. 2017;195:105-113. https://doi.org/10.1016/j.jfoodeng.2016.09.021.

10. Kozhedub TI. Wild macromycetes as a source of phosphorus in the diet of the population of Belarus. Health and Ecology Issues. 2016;48(2):86-89. (In Russ.).

11. Chiang P-D, Yen C-T, May J-L. Non-volatile taste components of canned mushrooms. Food Chemistry. 2006;97(3):431-437. https://doi.org/10.1016/j.foodchem.2005.05.021.

12. Jaworska G, Bernaś E, Mickowska B. Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms. Food Chemistry. 2011;125(3):936-943. https://doi.org/10.1016/j.foodchem.2010.09.084.

13. Bernaś E, Jaworska G. Effect of preservation method on amino acid content in selected species of edible mushroom. LWT - Food Science and Technology. 2012;48(2):242-247. https://doi.org/10.1016/j.lwt.2012.03.020.

14. Liu Y, Huang F, Yang H, Ibrahim SA, Wang Y-F, Huang W. Effects of preservation methods on amino acids and 5′-nucleotides of Agaricus bisporus mushrooms. Food Chemistry. 2014;149:221-225. https://doi.org/10.1016/j.foodchem.2013.10.142.

15. Wrona M, Bentayeb K, Nerín C. A novel active packaging for extending the shelf-life of fresh mushrooms (Agaricus bisporus). Food Control. 2015;54:200-207. https://doi.org/10.1016/j.foodcont.2015.02.008.

16. Fernandes Â, Antonio AL, Oliveira MBPP, Martins A, Ferreira ICFR. Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: A review. Food Chemistry. 2012;135(2):641-650. https://doi.org/10.1016/j.foodchem.2012.04.136.

17. Chiaravalle AE, Mangiacotti M, Marchesani G, Bortone N, Tomaiuolo M, Trotta G. A ten-year survey of radiocontamination of edible Balkan mushrooms: Cs-137 activity levels and assessed dose to the population. Food Control. 2018;94:263-267. https://doi.org/10.1016/j.foodcont.2018.05.045.

18. Zou H, Zhou C, Li Y, Yang X, Wen J, Hu X, et al. Occurrence, toxicity, and speciation analysis of arsenic in edible mushrooms. Food Chemistry. 2019;281:269-284. https://doi.org/10.1016/j.foodchem.2018.12.103.

19. VanderMolen KM, Little JG, Sica VP, El-Elimat T, Raja HA, Oberlies NH, et al. Safety assessment of mushrooms in dietary supplements by combining analytical data with in silico toxicology evaluation. Food and Chemical Toxicology. 2017;103:133-147. https://doi.org/10.1016/j.fct.2017.03.005.

20. Mleczek M, Rzymski P, Budka A, Siwulski M, Jasińska A, Kalač P, et al. Elemental characteristics of mushroom species cultivated in China and Poland. Journal of Food Composition and Analysis. 2018;66:168-178. https://doi.org/10.1016/j.jfca.2017.12.018.

21. Chung I-M, Han J-G, Kong W-S, Kim J-K, An M-J, Lee J-H, et al. Regional discrimination of Agaricus bisporus mushroom using the natural stable isotope ratios. Food Chemistry. 2018;264:92-100. https://doi.org/10.1016/j.foodchem.2018.04.138.

22. El Sheikha AF, Hu D-M. How to trace the geographic origin of mushrooms? Trends in Food Science and Technology. 2018;78:292-303. https://doi.org/10.1016/j.tifs.2018.06.008.

23. Vlasova MV, Akhmedova TP. Influence of products of processing of mushrooms on baking properties of wheat flour. OrelSIET Bulletin. 2017;40(2):79-84. (In Russ.).

24. Galushchak IP. Lesnye griby: do evrostandartov eshche daleko [Forest mushrooms: a long way from European standards]. Standards and Quality. 2012;(9):58-60. (In Russ.).

25. Nyman AAT, Aachmann FL, Rise F, Ballance S, Samuelsen ABC. Structural characterization of a branched (1→6)-α-mannan and β-glucans isolated from the fruiting bodies of Cantharellus cibarius. Carbohydrate Polymers. 2016;146:197-207. https://doi.org/10.1016/j.carbpol.2016.03.052.

26. Gerasimenko AN. Grib lisichka v protivoopukholevykh i protivoparazitarnykh kompozitsiyakh “Blastaps” i “Vermostoping” [Chanterelle mushroom in antitumor and antiparasitic compositions “Blastaps” and “Vermostoping”]. Prakticheskaya fitoterapiya [Practical Phytotherapy]. 2013;(4):9-15. (In Russ.).

27. Yang G, Qu Y, Meng Y, Wang Y, Song C, Cheng H, et al. A novel linear 3-O-methylated galactan isolated from Cantharellus cibarius activates macrophages. Carbohydrate Polymers. 2019;214:33-43. https://doi.org/10.1016/j.carbpol.2019.03.002.

28. Nowacka-Jechalke N, Nowak R, Juda M, Malm A, Lemieszek M, Rzeski W, et al. New biological activity of the polysaccharide fraction from Cantharellus cibarius and its structural characterization. Food Chemistry. 2018;268:355-361. https://doi.org/10.1016/j.foodchem.2018.06.106.

29. Jablonska-Rys E, Sławińska A, Szwajgier D. Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms. Food Science and Biotechnology. 2016;25(2):439-444. https://doi.org/10.1007/s10068-016-0060-4.

30. Drewnowska M, Falandysz J. Investigation on mineral composition and accumulation by popular edible mushroom common chanterelle (Cantharellus cibarius). Ecotoxicology and Environmental Safety. 2015;113:9-17. https://doi.org/10.1016/j.ecoenv.2014.11.028.

31. Falandysz J, Chudzińska M, Barałkiewicz D, Drewnowska M, Hanć A. Toxic elements and bio-metals in Cantharellus mushrooms from Poland and China. Environmental Science and Pollution Research. 2017;24(12):11472-11482. https://doi.org/10.1007/s11356-017-8554-z.

32. Drewnowska M, Hanć A, Barałkiewicz D, Falandysz J. Pickling of chanterelle Cantharellus cibarius mushrooms highly reduce cadmium contamination. Environmental Science and Pollution Research. 2017;24(27):21733-21738. https://doi.org/10.1007/s11356-017-9819-2.

33. Falandysz J, Widzicka E, Kojta AK, Jarzyńska G, Drewnowska M, Dryałowska A, et al. Mercury in common Chanterelles mushrooms: Cantharellus spp. update. Food Chemistry. 2012;133(3):842-850. https://doi.org/10.1016/j.foodchem.2012.01.102.

34. Politowicz J, Lech K, Sánchez-Rodríguez L, Szumny A, Carbonell-Barrachina ÁA. Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method. Journal of the Science of Food and Agriculture. 2017;97(15):5223-5232. https://doi.org/10.1002/jsfa.8406.

35. Che SN, Bakaytis VI, Tsapalova IE. Influence of heat treatment on macromycete physical characteristics and the content of heavy metals in them. Food Processing: Techniques and Technology. 2015;37(2):138-143. (In Russ.).

36. Phillips KM, Ruggio DM, Haytowitz DB. Folate composition of 10 types of mushrooms determined by liquid chromatography - mass spectrometry. Food Chemistry. 2011;129(2):630-636. https://doi.org/10.1016/j.foodchem.2011.04.087.

37. Mittermeier VK, Dunkel A, Hofmann T. Discovery of taste modulating octadecadien-12-ynoic acids in golden chanterelles (Cantharellus cibarius). Food Chemistry. 2018;269:53-62. https://doi.org/10.1016/j.foodchem.2018.06.123.

38. Teichmann A, Dutta PC, Staffas A, Jägerstad M. Sterol and vitamin D2 concentrations in cultivated and wild grown mushrooms: Effects of UV irradiation. LWT - Food Science and Technology. 2007;40(5):815-822. https://doi.org/10.1016/j.lwt.2006.04.003.

39. Costa-Silva F, Marques G, Matos CC, Barros AIRNA, Nunes FM. Selenium contents of Portuguese commercial and wild edible mushrooms. Food Chemistry. 2011;126(1):91-96. https://doi.org/10.1016/j.foodchem.2010.10.082.

40. Buzun GA, Dzhemukhadze KM, Meleshko LF. Opredelenie belka v rasteniyakh s pomoshchʹyu amido-chernogo [Determination of protein in plants using dye amide black]. Fiziologiya Rastenij. 1982;29(1):198-204. (In Russ.).

41. Lipatov NN. Nekotorye aspekty modelirovaniya aminokislotnoy sbalansirovannosti pishchevykh produktov [Some aspects of modeling amino acid balance of food products]. Pishchevaya i pererabatyvayushchaya promyshlennostʹ [Food and Processing Industry]. 1986;(4):48-52.

42. Lisitsyn DI. Polumikrometod dlya opredeleniya sakharov v rasteniyakh [Semi-micromethod for the determination of sugars in plants]. Biokhimiya [Biochemistry]. 1950;15(2):165-167. (In Russ.).

43. Opredelenie mannita (mannitola) v biologicheskikh lekarstvennykh preparatakh [Determination of mannit in biological medicinal products] [Internet]. [cited 2020 Feb 25]. Available from: http://docs.cntd.ru/document/554199329.

44. Pochinok KhN. Metody biokhimicheskogo analiza rasteniy [Methods of biochemical analysis of plants]. Kiev: Naukova dumka; 1976. 334 s. (In Russ.).

45. Ermakov AI. Metody biokhimicheskogo issledovaniya rasteniy [Biochemical research methods of plants]. Leningrad: Agropromizdat; 1987. 429 p. (In Russ.).

46. Keyts M. Tekhnika lipidologii. Vydelenie, analiz i identifikatsiya lipidov [Technique of lipidology. Isolation, analysis, and identification of lipids]. Moscow: Mir; 1975. 322 p. (In Russ.).

47. Gofman YuYa, Vaysblay IM. Opredelenie ingibitorov tripsina v semenakh gorokha [Determination of trypsin inhibitors in pea seeds]. Applied Biochemistry and Microbiology. 1975;11(5):777-783. (In Russ.).

48. Manninen H, Rotola-Pukkila M, Aisala H, Hopia A, Laaksonen T. Free amino acids and 5′-nucleotides in Finnish forest mushrooms. Food Chemistry. 2018;247:23-28. https://doi.org/10.1016/j.foodchem.2017.12.014.

49. Li X, Guo Y, Zhuang Y, Qin Y, Sun L. Nonvolatile taste components, nutritional values, bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms. International Journal of Food Science and Technology. 2018;53(8):1855-1864. https://doi.org/10.1111/ijfs.13769.

50. Bengu AS. The fatty acid composition in some economic and wild edible mushrooms in Turkey. Progress in Nutrition. 2020;22(1):185-192. https://doi.org/10.23751/pn.v22i1.7909.

51. Muszynska B, Grzywacz-Kisielewska A, Kala K, Gdula-Argasinska J, et al. Anti-inflammatory properties of edible mushrooms: A review. Food Chemistry. 2018;243:373-381. https://doi.org/10.1016/j.foodchem.2017.09.149.