Determination of fatty acid constituents and Macro-nutritional Properties of Some Lactarius Species
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 Lact...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2016-03-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/597 |
| _version_ | 1797909485983891456 |
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| author | Deniz Altuntaş Hakan Allı Erhan Kaplaner Mehmet Öztürk |
| author_facet | Deniz Altuntaş Hakan Allı Erhan Kaplaner Mehmet Öztürk |
| author_sort | Deniz Altuntaş |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T11:10:21Z |
| format | Article |
| id | doaj.art-7dec5e2c4450445dbd4f4c1fb20cc365 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T11:10:21Z |
| publishDate | 2016-03-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-7dec5e2c4450445dbd4f4c1fb20cc3652023-02-15T16:19:14ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2016-03-014321622010.24925/turjaf.v4i3.216-220.597290Determination of fatty acid constituents and Macro-nutritional Properties of Some Lactarius SpeciesDeniz Altuntaş0Hakan Allı1Erhan Kaplaner2Mehmet Öztürk3Muğla Sıtkı Koçman Üniversitesi, Fen Fakültesi, Biyoloji Bölümü, 48000 MuğlaMuğla Sıtkı Koçman Üniversitesi, Fen Fakültesi, Biyoloji Bölümü, 48000 MuğlaMuğla Sıtkı Koçman Üniversitesi, Fen Fakültesi, Kimya Bölümü, 48000 MuğlaMuğla Sıtkı Koçman Üniversitesi, Fen Fakültesi, Kimya Bölümü, 48000 MuğlaHuman 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.http://www.agrifoodscience.com/index.php/TURJAF/article/view/597Lactarius cinsiDoğal mantarlarYağ asitleriMakrobesinsel değerlerYenilebilirlik |
| spellingShingle | Deniz Altuntaş Hakan Allı Erhan Kaplaner Mehmet Öztürk Determination of fatty acid constituents and Macro-nutritional Properties of Some Lactarius Species Turkish Journal of Agriculture: Food Science and Technology Lactarius cinsi Doğal mantarlar Yağ asitleri Makrobesinsel değerler Yenilebilirlik |
| title | Determination of fatty acid constituents and Macro-nutritional Properties of Some Lactarius Species |
| title_full | Determination of fatty acid constituents and Macro-nutritional Properties of Some Lactarius Species |
| title_fullStr | Determination of fatty acid constituents and Macro-nutritional Properties of Some Lactarius Species |
| title_full_unstemmed | Determination of fatty acid constituents and Macro-nutritional Properties of Some Lactarius Species |
| title_short | Determination of fatty acid constituents and Macro-nutritional Properties of Some Lactarius Species |
| title_sort | determination of fatty acid constituents and macro nutritional properties of some lactarius species |
| topic | Lactarius cinsi Doğal mantarlar Yağ asitleri Makrobesinsel değerler Yenilebilirlik |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/597 |
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