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Chemical constituents of some basidiomycetes
Author(s) -
Senatore Felice,
Dini Antonio,
Marino Attilio,
Schettino Oreste
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740450408
Subject(s) - sterol , ergosterol , linoleic acid , chemistry , valine , biochemistry , fatty acid , proline , food science , biology , amino acid , cholesterol
The sterol, fatty acid and free amino acid (FAA) contents of some Basidiomycetes were determined. The overall sterol distribution was similar to that of other mushrooms, with ergosterol as the predominant sterol accompanied by the other closely related sterols. The mushrooms examined also contained high levels of fatty acids of which linoleic is the most prominent. Glutamic acid, valine and proline were the dominant FAA.