Impact of Mushrooms’ Vegetative Places and Morphological Parts of a Fruiting Body on the Fatty Acids Profile of Wild Leccinum aurantiacum and Leccinum versipelle

The aim of this study was to indicate potential differences in composition of fatty acids between two mushroom species as well as to examine the impact of mushrooms’ vegetative places and morphological parts of a fruiting body on the fatty acids profile. The research material consisted of 72 samples...

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Bibliographic Details
Published in:Chemistry & biodiversity 2020-04, Vol.17 (4), p.e2000032-n/a
Main Authors: Pietrzak‐Fiećko, Renata, Gałgowska, Michalina, Falandysz, Jerzy
Format: Article
Language:English
Subjects:
Basidiomycota - metabolism
caps
Chromatography, Gas
edible mushrooms
Fatty acids
Fatty Acids - chemistry
Fruit bodies
Fruiting Bodies, Fungal - physiology
Gas chromatography
Linoleic Acid - chemistry
Morphology
Mushrooms
Oleic Acid - chemistry
Poland
Polyunsaturated fatty acids
Stipes
wild mushrooms
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Summary:The aim of this study was to indicate potential differences in composition of fatty acids between two mushroom species as well as to examine the impact of mushrooms’ vegetative places and morphological parts of a fruiting body on the fatty acids profile. The research material consisted of 72 samples of wild Leccinum aurantiacum and Leccinum versipelle in the form of caps and stipes, collected from three selected regions of Poland. Determination of the examined compounds was performed by gas chromatography (FID). Linoleic (C18 : 2), oleic (C18 : 1) and palmitic (C16:0) acids were the predominant compounds in all samples under study. The profile of fatty acids in Leccinum aurantiacum and Leccinum versipelle was varied depending on mushroom species, a region and morphological parts of a fruiting body. The high content of polyunsaturated fatty acids in polish L. aurantiacum and L. versipelle provides that the mushroom may be recommended in different types of diets.
ISSN:1612-1872
1612-1880
DOI:10.1002/cbdv.202000032