Assessment Of The Nutritional Qualities And Bioactive Properties Of The Wild Edible Mushroom Morchella esculenta (L.) Pers.

Turkey has a rich and edible macrofungal diversity. This study aim to determinate parameters that included the chemical composition, fatty acids, amino acids and bioactive properties of Morchella esculenta which naturally grown in Mardin. Protein, carbohydrate, fat, ash, dietary fiber and energy contents were found 20.64 g/100 g·dw, 75.1g/100 g, 3.25/100 g, 12.4 g/100 g, 30.4 g/100 g and 4257 kcal/100 g, respectively. Fatty acids such as linoleic, oleic and palmitic acids were relatively abundant. Among the essential aminoacids valin was the highest amount and this was followed by threonine. The highest total antioxidant activity by β-carotene-linoleic acid metod was identified in methanol extract (67.21 mg /ml). The highest DPPH scavenging activity was obtained hexane extract with 89.22 mg/ml. On the other hand, the highest antimicrobial activity was obtained against Pseudomonas aeruginosa ATCC 27853 (10 mm) in hexane extract. It has been found that the potential of cytotoxic activity is depended on concentration and solvent type of extracts. Ethyl acetate extract showed significant inhibitory value at the concentrations of 550 μg/ml (99.82 %) against PC-3 cell lines with IC50 264.33 (μg/ml ). Overall, the mushroom used as a daily nutrient could be a source for new drug developments and a kind of treatment in cancer therapies, and also, organic extracts of M. esculenta may contain substances that stimulate bioactivity