کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1189977 | 963522 | 2008 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Fat and fatty acids of Indian edible mushrooms
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
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).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 106, Issue 2, 15 January 2008, Pages 597–602
Journal: Food Chemistry - Volume 106, Issue 2, 15 January 2008, Pages 597–602
نویسندگان
S. Kavishree, J. Hemavathy, B.R. Lokesh, M.N. Shashirekha, S. Rajarathnam,