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Fat and fatty acids of Indian edible mushrooms.

Kavishree, S. and Hemavathy, J. and Lokesh, B. R. and Shashirekha, M. N. and Rajarathnam, S. (2008) Fat and fatty acids of Indian edible mushrooms. Food Chemistry, 106 (2). pp. 597-602.

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Abstract

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). All rights reserved, Elsevier.

Item Type: Article
Uncontrolled Keywords: FATS-; FATTY-ACIDS; FUNGI-EDIBLE; EDIBLE-FUNGI; INDIA-
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food > 03 Mushroom
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Aug 2008 09:06
Last Modified: 28 Dec 2011 09:53
URI: http://ir.cftri.com/id/eprint/6419

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