Volume 12 Part 2 Article 55
Title: Fatty Acid Composition of Volvariella volvacea and Other Edible Mushrooms
Authors: B.H. Huang, K.H. Yung and S.T. Chang
Edible mushrooms are rich in proteins, carbohydrates, and vitamins (Crisan and Sands, 1978), as well as biologically active substances (Monta and Kobayashi, 1966; Chihara et al., 1969; Kamiya, 1972). Mushrooms can be cultivated using industrial and agricultural wastes as compost (Chang and Quimio, 1982; Burton, 1974). Because of their rich food contents, short life cycle and low demand on resources and technology, cultivation of edible mushrooms has expanded rapidly in the developing countries. Thus the nutritive values of these edible mushrooms should be studied. Recently, we have reported the sterol compositions of the commonly consumed mushrooms in the South East Asia and its vicinity (Huang et al., 1985). The present study reports the fatty acid compositions of the sapomfiable materials in Volvariella volvacea (Bull. ex Fr.), Pleurotus sajor-caju (Fr.) Sing., Tremella fuciformis Berk., Lentinus edodes (Berk.) Sing., Agaricus bisporus (Lange) Imbach and Auricularia auricula-judae. The fatty acid composition at different stages of development and in different parts of the fruit bodies of V. volvacea are also reported.Please login to download the PDF for this proceeding.