Fat and fatty acids of Indian edible mushrooms

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• 作者：S. Kavishree ; J. Hemavathy ; B.R. Lokesh ; M.N. Shashirekha ; S. Rajarathnam
• 关键词：Edible mushrooms ; Wild mushrooms ; Lipids ; Fatty acid composition ; Linoleic acid ; India
• 刊名：Food Chemistry
• 出版年：2008
• 出版时间：15 January 2008
• 年：2008
• 卷：106
• 期：2
• 页码：597-602
• 全文大小：125 K

文摘

Twenty-three species of naturally grown and collected mushroom fruiting bodies, from different geographic locations of India, were analysed for their total fat and fatty acid contents. On a dry weight basis, the mushroom species were found to contain 0.6–4.7 % total fat. The mushroom species were high in unsaturated fatty acids (52–87 % ), compared to saturated fatty acids. Oleic acid was the major monounsaturated fatty acid in all the species studied, while linoleic acid was the major polyunsaturated fatty acid. Linolenic acid was in significant quantity in Hydnum repandum and Macrolepiota procera. Linoleic:oleic acid ratios of the mushroom species varied considerably (0.48–10.58).