Application of GC, GC-MSD, ICP-MS and Spectrophotometric Methods for the Determination of Chemical Composition and In Vitro Bioactivities of Chroogomphus rutilus: The Edible Mushroom Species

@article{ayan2013ApplicationOG,
  title={Application of GC, GC-MSD, ICP-MS and Spectrophotometric Methods for the Determination of Chemical Composition and In Vitro Bioactivities of Chroogomphus rutilus: The Edible Mushroom Species},
  author={Fatih Çayan and G{\"u}lsen Tel and Mehmet Emin Duru and Mehmet {\"O}zt{\"u}rk and Aziz T{\"u}rkoğlu and Mansur Harmandar},
  journal={Food Analytical Methods},
  year={2013},
  volume={7},
  pages={449-458}
}
Chemical composition of Chroogomphus rutilus, the edible mushroom species, was analyzed by using gas chromatography (GC), gas chromatography mass spectrometry (GC-MSD) and inductively coupled plasma mass spectrometry (ICP-MS). The silylated extract affords 19 components. Xylitol (56.28 %), glucitol (11.08 %), fumaric acid (10.92 %) and mannitol (6.79 %) were identified as the major compounds. The methylated extract possessed 13 fatty acids, and linoleic acid (41.61 %) and oleic acid (35.87… 
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