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Quantitation of nine organic acids in wild mushrooms.
J Agric Food Chem. 2005 May 04; 53(9):3626-30.JA

Abstract

The organic acids composition of six wild edible mushroom species (Amanita caesarea, Boletus edulis, Gyroporus castaneus, Lactarius deliciosus, Suillus collinitus, and Xerocomus chrysenteron) was determined by an HPLC-UV detector method. The results showed that all of the samples presented a profile composed of at least five organic acids: citric, ketoglutaric, malic, succinic, and fumaric acids. Several samples also contained oxalic, ascorbic, quinic, and shikimic acids. In a general way, the quantitation of the identified compounds indicated that malic acid, followed by the pair citric plus ketoglutaric acids, were the main compounds in the analyzed species, with the exception of A. caesarea, in which malic and ascorbic acids were the most abundant compounds. The relative amounts and the presence/absence of each identified compound may be useful for the differentiation of the species.

Authors+Show Affiliations

REQUIMTE/Serviço de Farmacognosia, Faculdade de Farmácia Universidade do Porto, R. Aníbal Cunha 164, 4050-047 Porto, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

15853411

Citation

Valentão, Patrícia, et al. "Quantitation of Nine Organic Acids in Wild Mushrooms." Journal of Agricultural and Food Chemistry, vol. 53, no. 9, 2005, pp. 3626-30.
Valentão P, Lopes G, Valente M, et al. Quantitation of nine organic acids in wild mushrooms. J Agric Food Chem. 2005;53(9):3626-30.
Valentão, P., Lopes, G., Valente, M., Barbosa, P., Andrade, P. B., Silva, B. M., Baptista, P., & Seabra, R. M. (2005). Quantitation of nine organic acids in wild mushrooms. Journal of Agricultural and Food Chemistry, 53(9), 3626-30.
Valentão P, et al. Quantitation of Nine Organic Acids in Wild Mushrooms. J Agric Food Chem. 2005 May 4;53(9):3626-30. PubMed PMID: 15853411.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quantitation of nine organic acids in wild mushrooms. AU - Valentão,Patrícia, AU - Lopes,Graciliana, AU - Valente,Miguel, AU - Barbosa,Paula, AU - Andrade,Paula B, AU - Silva,Branca M, AU - Baptista,Paula, AU - Seabra,Rosa M, PY - 2005/4/28/pubmed PY - 2005/6/29/medline PY - 2005/4/28/entrez SP - 3626 EP - 30 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 9 N2 - The organic acids composition of six wild edible mushroom species (Amanita caesarea, Boletus edulis, Gyroporus castaneus, Lactarius deliciosus, Suillus collinitus, and Xerocomus chrysenteron) was determined by an HPLC-UV detector method. The results showed that all of the samples presented a profile composed of at least five organic acids: citric, ketoglutaric, malic, succinic, and fumaric acids. Several samples also contained oxalic, ascorbic, quinic, and shikimic acids. In a general way, the quantitation of the identified compounds indicated that malic acid, followed by the pair citric plus ketoglutaric acids, were the main compounds in the analyzed species, with the exception of A. caesarea, in which malic and ascorbic acids were the most abundant compounds. The relative amounts and the presence/absence of each identified compound may be useful for the differentiation of the species. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15853411/Quantitation_of_nine_organic_acids_in_wild_mushrooms_ DB - PRIME DP - Unbound Medicine ER -