Journal of Experimental Food Chemistry

K. R Willian

Publications

• Research Article
  Fatty Acid Profiling in Selected Cultivated Edible and Wild Medicinal Mushrooms in Southern United States
  Author(s): D. A Abugri, W. H McElhenney and K. R WillianD. A Abugri, W. H McElhenney and K. R Willian
  
  The fatty acid composition was determined in the cultivated edible mushroom Agaricus bisporus (white), and the wild medicinal mushrooms, Turkey-tail (Trametes versicolor), Artist Conk (Ganoderma applanatum) and Tinder Polypore (Fomes fomentarius). The most prominent fatty acids present in all of the species studied were palmitic (C16: 0), stearic (C18: 0), oleic (C18: 1), and linoleic acid (C18: 2n6). The amount of linoleic acid in the cultivated species ranged from 75.35 ± 1.54%; compared to 16.80 ± 1.54 to 30.30 ± 1.54% in the wild medicinal mushrooms. Unsaturated fatty acids were the most abundant in both the cultivated edible and the wild medicinal mushrooms studied, which varied from 79.74 ± 1.76 to 80.51 ± 1.75% and 58.35 ± 1.75 to 69.61 ± 1.75% respectively. The saturated fatty acid amounts ranged from 29.22 ± 1.73 to 41.6.. Read More»
  DOI: 10.4172/2472-0542.1000108

  Abstract PDF