Fatty acid composition of lipids from mushrooms belonging to the family Boletaceae

Pedneault, Karine; Angers, Paul; Gosselin, André; Tweddell, Russell J.

doi:10.1016/j.mycres.2006.05.006

Cited by 75 publications

(57 citation statements)

References 16 publications

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“…The fatty acids analysis of S. granulatus revealed 20 compounds in common with the literature [1,3,41] plus 6 more compounds found for the first time: undecanoic, myristoleic, cis-10-heptadecenoic, cis-8,11,14-eicosatrienoic, heneicosanoic and tricosanoic acids ( Table 2). Caproic acid, which was already reported [1,3] in this species, was not found now.…”

Section: S Granulatus S Luteus and A Caesarea Revealed To Be The mentioning

confidence: 70%

“…Their culinary and commercial value is mainly due to their organoleptic properties, such as aroma and flavour [1], and also to their riches in carbohydrates, fibres [2], vitamins and minerals, additionally containing high proportions of unsaturated fatty acids [3]. The high protein and low fat/energy contents of wild edible mushrooms make them an excellent food for use in low caloric diets [4].…”

Section: Introductionmentioning

confidence: 99%

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Fatty acid composition of wild edible mushrooms species: A comparative study

Ribeiro

Pinho

Andrade

et al. 2009

Microchemical Journal

125

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A comparative study was developed on the total fatty acids composition of twelve wild edible mushroom species (Suillus bellini, Suillus luteus, Suillus granulatus, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, Cantharellus cibarius, Amanita caesarea and Hydnum rufescens). In order to define qualitative and quantitative profiles, combined fatty acids were hydrolyzed with potassium hydroxide/methanol and all free compounds were derived to their methyl ester forms with methanolic boron trifluoride, followed by analysis by GC-MS. Thirty fatty acids were determined. As far as we know, the fatty acid profiles of A. caesarea and H. rufescens are described for the first time. As for the remaining species, a high number of new compounds were identified, which much improved the knowledge about their fatty acids profiles. In general, oleic, linoleic, palmitic and stearic acids were present in highest contents. Polyunsaturated and monounsaturated fatty acids, valuable healthy compounds for humans, predominated over saturated fatty acids for all the studied mushroom species. R. cyanoxantha presented the highest fatty acids amounts, while B. edulis was the poorest species. By Agglomerative Hierarchic Cluster Analysis the studied species were gathered in 5 groups, based in their fatty acid patterns.

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Section: S Granulatus S Luteus and A Caesarea Revealed To Be The mentioning

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Fatty acid composition of wild edible mushrooms species: A comparative study

Ribeiro

Pinho

Andrade

et al. 2009

Microchemical Journal

125

View full text Add to dashboard Cite

show abstract

“…The mushroom samples (2 g) were extracted with hexane as the extraction solvent using a Soxhlet apparatus. The extracts were dried over anhydrous sodium sulphate, filtered, and concentrated (≤ 30°C) in a rotary evaporator under vacuum (Pedneault et al 2006). The extracts and fatfree mushroom samples were analysed for their TDF, IDF, and SDF contents by enzymatic and gravimetric methods.…”

Section: Methodsmentioning

confidence: 99%

Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms

Nile¹,

Park²

2014

Czech J. Food Sci.

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Nile S.H., Park S.W. (2014): Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms. Czech J. Food Sci., 32: 302-307.Mushrooms have been long valued as tasty and nutritional foods for human beings and assumed to contain beneficial fibres, so the objective of this study was to analyse 20 species of wild growing edible mushrooms for their total dietary fibre (TDF), insoluble dietary fibre (IDF), and soluble dietary fibre (SDF) contents. The TDF, IDF, and SDF contents ranged between 24-37, 12-21, and 2-4 g/100 g dry weight, respectively. The SDF as % of TDF was low in Phellinus florida (5.5%) and Phellinus rimosus (5.8%), and high in Sparassis crispa, lentinus squarrulosus, and lactarius sanguifluus (12.5%). Interestingly, the majority of the mushrooms had 10-11% of TDF as SDF. The TDF was high in Pleurotus djamor (37%) Cantharellus cibarius, Cantharellus clavatus, and Phellinus florida (36%), and low in lactarius sanguifluus (24%). Also, the majority of mushrooms had average 31.6% TDF and 2.85% SDF. These results indicate that mushrooms such as Sparassis crispa, lentinus squarrulosus, lentinus delicious, and Cantharellus clavatus are rich sources of TDF and SDF.

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“…Mushrooms are considered good source of fats and minerals (Jiskani, 2001). Yilmaz et al (2006) and Pedneault et al (2006) reported that fat fraction in mushrooms is mainly composed of unsaturated fatty acids.…”

Section: Fatsmentioning

confidence: 99%

Nutritional and medicinal importance of mushrooms

Wani¹,

Bodha²,

Wani³

2010

J. Med. Plants Res.

213

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Mushrooms had long been used for medicinal and food purposes since decades. It is now increasingly recognized that correct diet, controls and modulates many functions of human body and consequently participates in the maintenance of state of good health, necessary to reduce the risk of many diseases. Modern pharmacological research confirms large parts of traditional knowledge regarding the medicinal effects of mushrooms due to their antifungal, antibacterial, antioxidant and antiviral properties, besides being used as functional foods. This paper sums up diverse beneficial health effects of mushrooms to humans, in the form of proteins, carbohydrates, fats, vitamins, minerals, food and drugs, and medicines.

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Fatty acid composition of lipids from mushrooms belonging to the family Boletaceae

Cited by 75 publications

References 16 publications

Fatty acid composition of wild edible mushrooms species: A comparative study

Fatty acid composition of wild edible mushrooms species: A comparative study

Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms

Nutritional and medicinal importance of mushrooms

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