Melania Gjosheva

Bulgarian Academy of Sciences, Ulpia Serdica, Sofia-Capital, Bulgaria

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Publications (3)3.11 Total impact

  • K. Alipieva · E. Kostadinova · S. Popov · M. Gjosheva · V. Bankova
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    ABSTRACT: The non-volatile low molecular compounds of two wild-growing edible mushrooms popular in Bulgaria as Agaricus arvensis and A. campestris were studied by GC-MS. This type of substances contributes significantly for the taste of mushrooms. Over 30 individual constituents were identified in both species; the main groups of compounds being hydroxy acids, amino acids, other N-containing compounds and sugars (including polyols). Amino acids of all taste groups, palatable, sweet, bitter and tasteless were present in the studied mushrooms, analogously to button mushroom A. bisporus. Urea was present in all extracts, which is common in Agaricaceae. The non-volatile constituents of the studied species did not differ significantly from the ones found in other edible Agaricus species. No clear differences between A. arvensis and A. campestris were observed in qualitative composition and in quantities of different ingredients. It seems that in the case of the two species under investigation, the particular location where the mushrooms grow has more influence on these types of compounds than the species itself.
    No preview · Article · Jan 2008
  • Assya Petrova · Simeon Popov · Melania Gjosheva · Vassya Bankova
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    ABSTRACT: From a biologically active fraction of extract from the fungus Fomitopsis pinicola, a new lanostane triterpene was isolated, 3alpha-acetyloxylanosta-8,24-diene-21-ol (1), along with two known triterpenic acids, (2) and (3). The structures of the compounds were elucidated based on their spectral properties. [structure: see text]
    No preview · Article · Jun 2007 · Natural product research
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    ABSTRACT: Mushrooms in the genus Agaricus have worldwide distribution and include the economically important species A. bisporus. Some Agaricus species are inedible, including A. placomyces and A. pseudopratensis, which are similar in appearance to certain edible species, yet are known to possess unpleasant odours and induce gastrointestinal problems if consumed. We have studied the chemical composition of these mushrooms using GC-MS. Our GC-MS studies on the volatile fractions and butanol extracts resulted in the identification of 44 and 34 compounds for A. placomyces and A. pseudopratensis, respectively, including fatty acids and their esters, amino acids, and sugar alcohols. The most abundant constituent in the volatiles and butanol were phenol and urea respectively. We also identified the presence of ergosterol and two Delta7-sterols. In addition, 5alpha,8alpha-Epidioxi-24(xi)-methylcholesta-6,22-diene-3beta-ol was isolated for the first time from both mushrooms. Our study is therefore the first report on the chemical composition of these two species. The results obtained contribute to the knowledge of the chemical composition of mushrooms belonging to the Agaricus genus, and provide some explanation for the reported mild toxicity of A. placomyces and A. pseudopratensis, a phenonomenon that can be explained by a high phenol content, similar to that found in other Xanthodermatei species.
    Full-text · Article · Feb 2007 · Chemistry Central Journal