Fatty acid composition in some wild edible mushrooms growing in the middle Black Sea region of Turkey

The fatty acids in Agaricus bisporus, Agaricus campestris, Boletus edulis, Coprinus comatus, Pleurotus ostreatus, Oudemansiella radicata and Armillaria mellea species were obtained by a Soxtec system extracted with chloroform/methanol (2:1) and derivation of their methyl ester forms. The fatty acids...

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Bibliographic Details
Published in:Food chemistry 2006, Vol.99 (1), p.168-174
Main Authors: Yilmaz, Necmettin, Solmaz, Mehtap, Türkekul, İbrahim, Elmastaş, Mahfuz
Format: Article
Language:English
Subjects:
Agaricus bisporus
Agaricus campestris
Armillaria mellea
Basidiomycota
Biological and medical sciences
Boletus
Coprinus comatus
extraction
extracts
Fatty acid
fatty acid composition
food composition
Food industries
fruiting bodies
Fundamental and applied biological sciences. Psychology
gas chromatography
linoleic acid
mushrooms
Pleurotus ostreatus
qualitative analysis
quantitative analysis
saturated fatty acids
species differences
Turkey
unsaturated fatty acids
Wild edible mushroom
wild foods
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Summary:The fatty acids in Agaricus bisporus, Agaricus campestris, Boletus edulis, Coprinus comatus, Pleurotus ostreatus, Oudemansiella radicata and Armillaria mellea species were obtained by a Soxtec system extracted with chloroform/methanol (2:1) and derivation of their methyl ester forms. The fatty acids were identified and quantified by gas chromatography. The fatty acid compositions mushrooms were studied using fruit body and stems. Fatty acid composition varied among species. The dominant fatty acid in fruit body and stem of all mushroom species was linoleic acid (18:2). Percentage of linoleic acid in species varied from 13% to 59%. Linoleic acid levels were higher in the stem of O. radicata than in the stems of other mushroom species. The other major fatty acids were, respectively, palmitic, oleic, stearic and arachidic acids. Linolenic acid levels were low in all species. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2005.08.017