QUALITATIVE AND QUANTITATIVE CHEMICAL STUDY OF
RUSSULA VIRESCENS MUSHROOM
MARIA LIDIA POPESCU1*, MIHAELA CULMEŞ2, CERASELA ELENA GÎRD1
1University of Medicine and Pharmacy “Carol Davila“, Faculty of Pharmacy, 6 Traian Vuia street, Bucharest, Romania
2 Department of Traumatology, Technical University Munich, Klinikum rechts der Isar, Ismaninger str.22, 81675, Munich,
Germany
*corresponding author: lidiapopescu24@yahoo.com
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Abstract:
Russula virescens (Greencracked Brittlegill, Russulaceae) mushroom is well known in Europe for its gastronomic value. The
aim of our study was the determination of microscopic characteristics and chemical composition of R. virescens harvested
from Romania. The microscopic exam revealed the presence of hyphaes with basidiospores (specific nipple - shaped spores)
and hymenium with basidies in different stages of evolution. The qualitative chemical analysis showed the presence of sterols /
triterpenes, non-alkaloid nitrogen compounds, aminoacids, polysaccharides (mucilages), monosaccharides and other reducing
compounds. The mushroom contains 26.47 - 26.69 g% water soluble substances, 29.64 - 29.93 g% alcohool soluble
substances and 13.92 - 14.48 g% polysaccharides (on a dry weight basis).

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