Skip to main content
padlock icon - secure page this page is secure

Open Access Determination of fatty acid constituents and Macro-nutritional Properties of Some Lactarius Species

Download Article:

The full text article is available externally.

The article you have requested is supplied via the DOAJ. View from original source.

Human being have been consumed mushrooms due to their aroma and flavour. The macro-nutritional properties such as ash, protein fat, carbohydrate and energy and fatty acid ingredients of Lactarius deliciosus (L.) Gray, Lactarius deterrimus Gröger, Lactarius salmonicolor R. Heim & Leclair and Lactarius semisanguifluus R. Heim & Leclair were studied. The results indicate that the moisture was between in the range of 86.8-91.1%, while the ash 5.1-9.2%, and the protein 9.4-19.0%, and the fat 0.6-1.1%, and the carbohydrate 71.8-83.9, and the energy calculated between 372.1-382.6 kcal/100 g dry weights. The major fatty acids were determines as stearic acid, oleic acid, linoleic acid and palmitic acid in the range of 6.68-39.41%, 26.94-47.12%, 9.78-23.85% and 9.7-14.43% respectively.
No References
No Citations
No Supplementary Data
No Article Media
No Metrics

Document Type: Research Article

Affiliations: 1: Muğla Sıtkı Koçman Üniversitesi, Fen Fakültesi, Biyoloji Bölümü, 48000 Muğla 2: Muğla Sıtkı Koçman Üniversitesi, Fen Fakültesi, Kimya Bölümü, 48000 Muğla

Publication date: January 1, 2016

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more