Fatty Acid Composition and Dietary Fibre Constituents of Mushrooms of North  India

Goyal, Reena; Grewal, Raj Bala; Goyal, Ramesh K.

doi:10.9755/ejfa.2015-10-890

Cited by 14 publications

(13 citation statements)

References 12 publications

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“…When the individual fatty acid compositions were compared along the mushroom species, it has been showed that linoleic and oleic acids percentages are dominant. The results obtained in this study are consistent with the previously reported results in the literature (Yilmaz et al 2006;Goyal et al 2015). In addition to linoleic acid, the other fatty acids such as oleic acid, palmitic acid, penthadecenoic acid and linoelaidic acids were also found in the mushroom samples ( Table 2).…”

Section: Determination Of Fatty Acidssupporting

confidence: 83%

“…Some mushrooms are an important source of natural antioxidants and essential fatty acids. Many studies have been conducted individually on fatty acids, antioxidant activities, mineral and trace elements of mushrooms (Ebrahimzadeh et al 2010;Falandysz, Drewnowska 2015;Goyal et al 2015). But malondialdehyde (MDA), antioxidant properties and fatty acid composition of mushrooms have not been evaluated altogether.…”

Section: Introductionmentioning

confidence: 99%

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Fatty acid composition and antioxidant capacity of some medicinal mushrooms in Turkey

Türkekul

Çetin

Elmastaş

2017

JABC

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Turkey has a very rich fungal flora due to its phytogeographical position. The screening of chemical content and active substances of mushrooms becomes an important subject not only for Turkey but also for all over the world. In the last decade, Analyses on phytochemical and biological activity of fungi have gradually increased as a result of improvement in the number and quality of facilities. In the scope of the present research, four medicinal mushrooms; Morchella elata, Lactarius volemus, Cantharellus cibarius and Tricholoma terreum were analyzed for their fatty acid compositions and antioxidant capacities. The fungal species have been found with unsaturated fatty acid/saturated fatty acid ratio of 6.73 for Morchella elata, 4.12 for Lactarius volemus, 5.21 for Cantharellus cibarius, 3.73 for Tricholama terrum. In addition, the concentration of malondialdehyde which was an indicator of lipid peroxidation was also determined in these species. According to the results, free radical scavenging activity of Morchella elata and Lactarius volemus were found higher than the other species. Any of the mushroom species investigated were found having very high metal chelating activity. The results showed that the extract of Morchella elata and Lactarius volemus exhibited significant antioxidant activities. Hence, the mushrooms have a potential to be a natural antioxidant in food industries as antioxidant agent.

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Section: Determination Of Fatty Acidssupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Fatty acid composition and antioxidant capacity of some medicinal mushrooms in Turkey

Türkekul

Çetin

Elmastaş

2017

JABC

View full text Add to dashboard Cite

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“…Tsai et al (2007) remarked that content of carbohydrate in its fruits ranged from 38-48%, crude protein was 21-27%, crude fiber 17-23.3, crude ash 8-11.00%, and fat 3-4%based on dry matter. Goyal et al (2015) referred to crude fibers of A. bisporus being a good source of dietary fibers because they help to prevent many of the common diseases like obesity disease due to its low calorie content which up to 30 calories per 100 grams (fresh) (Al-Bahadli and Al-Zahron 1991).…”

Section: Nutritional Value Of Agaricus Bisporusmentioning

confidence: 99%

Cultivation of Agaricus bisporus (button mushroom) and its usages in the biosynthesis of nanoparticles

2017

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White button mushroom (Agaricus bisporus), Higher Basidiomycota, is a very important nutritional and medicinal species which is used for recycling agrowastes including wheat straw, reed plant wastes, waste paper, oat straw, waste tea leaves, some water plants and others. A. bisporus has many usages in human dietary and pharmaceutical fields due to its composition of essential amino acids, fatty acids, carbohydrates, low calories, crude fibers, trace elements and vitamins. Recently synthesized nanoparticles from A. bisporus were used to treat cancer, viral, bacterial and fungal diseases. The goal of this review is to highlight recent data about recycling wastes for Agaricus production and applications of A. bisporus as a reducing agent in the biosynthesis of silver nanoparticles. Organically produced foods are currently highly desirable, but it can also be used for ecofriendly biosynthesis of nanoparticles.

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“…Because of their linkage to human health, plants with DFs and bioactive compounds are of great interest to researchers globally (Goyal et al, 2015;Requena et al 2016). DFs form food components (cellulose, hemicelluloses and lignin), non-digestible constituents in the cell walls of plants, fractions of food (polysaccharides and lignin) as well as non-digestible oligosaccharides (Mccleary et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Wang

Zhu

et al. 2017

Emir J Food Agric

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Dietary fiber are non-digestible constituents of plant cell walls, and comprise a necessary component of diet and its positive connection with human health. Till now, there is no report about the extraction and physicochemical and functional properties of dietary fiber from bamboo shoots. To find the potential applications of dietary fiber from bamboo shoots in food and health products, the effects of chemical, enzymatic methods and particle size distribution on the chemical and structural composition, physicochemical, and functional properties of dietary fibers (DFs) from bamboo shoots were studied. The results showed that BSEDF and BSCDF had higher total DF and higher soluble DF, respectively. The crystalline regions calculated to be higher in latter and both had irregular surfaces and diverse monosaccharide composition. Both fibers showed good functional properties [water retention capacity (WRC) (11.24-15.13g/g), water swelling capacity (WSC) (18.84-28.75 mL/g), oil holding capacity (OAC) (6.71-10.15 g/g), glucose adsorption capacity (GAC) (0.08-6.89 mmol/g) and glucose retardation index (GRI) (3.57-40.92%)]. WRC of BSCDF and BSEDF decreased with the increase in the mesh size (40-200) while, WSC and OAC increased with mesh sizes (40 to 120), followed by decrease above mesh120. Both particle size and extraction methods significantly affected GRI. In conclusion, physico-chemical properties of fibers can be manipulated through treatments (chemical and enzymatic) to improve their overall functionality. Therefore, both BSCDF and BSEDF can find potential applications in food and health products as a functional ingredient in different aspects.

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Fatty Acid Composition and Dietary Fibre Constituents of Mushrooms of North India

Cited by 14 publications

References 12 publications

Fatty acid composition and antioxidant capacity of some medicinal mushrooms in Turkey

Fatty acid composition and antioxidant capacity of some medicinal mushrooms in Turkey

Cultivation of Agaricus bisporus (button mushroom) and its usages in the biosynthesis of nanoparticles

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

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