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Chemical constituents of some mushrooms
Author(s) -
Senatore Felice
Publication year - 1992
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.2740580407
Subject(s) - ergosterol , sterol , valine , alanine , chemistry , amino acid , palmitic acid , proline , linoleic acid , biochemistry , serine , food science , biology , fatty acid , cholesterol , enzyme
The free amino acids, fatty acids and sterol contents of five Basidiomycetes were determined. The most abundant free amino acids were alanine, proline, serine and valine. The mushrooms examined also contained high levels of linoleic and palmitic acid. The most abundant sterol was ergosterol accompanied by its closely related sterols.