Fat and fatty acids of Indian edible mushrooms

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 hig...

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Bibliographic Details
Published in:Food chemistry 2008-01, Vol.106 (2), p.597-602
Main Authors: Kavishree, S., Hemavathy, J., Lokesh, B.R., Shashirekha, M.N., Rajarathnam, S.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Edible mushrooms
Fatty acid composition
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
India
Linoleic acid
Lipids
Wild mushrooms
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Summary: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).
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.06.018