Fatty acid composition in some wild edible mushrooms growing in the middle Black Sea region of Turkey
Yazarlar (4)
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Dr. Öğr. Üyesi Mehtap SOLMAZ
Cevdet Aykan State Hospital, Türkiye
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Food Chemistry |
| Dergi ISSN | 0308-8146 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 01-2006 |
| Cilt No | 99 |
| Sayı | 1 |
| Sayfalar | 168 / 174 |
| DOI Numarası | 10.1016/j.foodchem.2005.08.017 |
| Özet |
| The fatty acids in Agaricus bisporus, Agaricus campestris, Boletus edulis, Coprinus comatus, Pleurotus ostreatus, Oudemansiella radicata and Armillaria mellea species were obtained by a Soxtec system extracted with chloroform/methanol (2:1) and derivation of their methyl ester forms. The fatty acids were identified and quantified by gas chromatography. The fatty acid compositions mushrooms were studied using fruit body and stems. Fatty acid composition varied among species. The dominant fatty acid in fruit body and stem of all mushroom species was linoleic acid (18:2). Percentage of linoleic acid in species varied from 13% to 59%. Linoleic acid levels were higher in the stem of O. radicata than in the stems of other mushroom species. The other major fatty acids were, respectively, palmitic, oleic, stearic and arachidic acids. Linolenic acid levels were low in all species. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids. © 2005 Elsevier Ltd. All rights reserved. |
| Anahtar Kelimeler |
| Fatty acid | Turkey | Wild edible mushroom |
Science Direct
Fatty acid composition in some wild edible mushrooms growing in the middle Black Sea region of Turkey
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| SCOPUS | 114 |
| Google Scholar | 231 |