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[Lipid content and fatty acid composition of the higher edible fungus--the oyster mushroom Pleurotus ostreatus (Fr.) Kummer].

Elvira F. Solomko, Л. П. Панченко, R K Sil'chenkova

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Abstract

The content of free lipids in wild and cultivated plant bodies, as well as in the surface and deep mycelium of the higher edible basidiomycete Pleurotus ostreatus (Fr.) Kummer--Oyster mushroom--was studied. By means of GL chromatography fatty acids with the number of C atoms from 8 to 20 were identified. In plant bodies and mycelium of the Oyster mushroom unsaturated fatty acids preveil; the main portion falls to oleic acid (up to 56%).

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The content of free lipids in wild and cultivated plant bodies, as well as in the surface and deep mycelium of the higher edible basidiomycete Pleurotus ostreatus (Fr.) Kummer--Oyster mushroom--was studied. By means of GL chromatography fatty acids with the number of C atoms from 8 to 20 were identified. In plant bodies and mycelium of the Oyster mushroom unsaturated fatty acids preveil; the main portion falls to oleic acid (up to 56%).

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Available abstract

The content of free lipids in wild and cultivated plant bodies, as well as in the surface and deep mycelium of the higher edible basidiomycete Pleurotus ostreatus (Fr.) Kummer--Oyster mushroom--was studied. By means of GL chromatography fatty acids with the number of C atoms from 8 to 20 were identified. In plant bodies and mycelium of the Oyster mushroom unsaturated fatty acids preveil; the main portion falls to oleic acid (up to 56%).

Key concepts: Pleurotus ostreatus, Mushroom, Oyster, Mycelium, Oleic acid, Edible mushroom, Fungus, Food science

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[Lipid content and fatty acid composition of the higher edible fungus--the oyster mushroom Pleurotus ostreatus (Fr.) Kummer]. — Research Paper | ScholarLens