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Fatty Acid Compositions of Six Wild Edible Mushroom Species

Pelin Günç ErgönülDepartment of Food Engineering, Faculty of Engineering, Celal Bayar University, 45140 Manisa, Turkeyİlgaz AkataDepartment of Biology, Faculty of Science, Ankara University, Tandogan, 06100 AnkaraFatih KalyoncuDepartment of Biology, Faculty of Science and Letters, Celal Bayar University, 45140 ManisaBülent ErgönülDepartment of Food Engineering, Faculty of Engineering, Celal Bayar University, 45140 Manisa

2013en

ABI

Annotatsiya

The fatty acids of six wild edible mushroom species (Boletus reticulatus, Flammulina velutipes var. velutipes, Lactarius salmonicolor, Pleurotus ostreatus, Polyporus squamosus, and Russula anthracina) collected from different regions from Anatolia were determined. The fatty acids were identified and quantified by gas chromatography and studied using fruit bodies. Fatty acid composition varied among species. The dominant fatty acid in fruit bodies of all mushrooms was cis-linoleic acid (18 : 2). Percentage of cis-linoleic acid in species varied from 22.39% to 65.29%. The other major fatty acids were, respectively, cis-oleic, palmitic, and stearic acids. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids.

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DOI: 10.1155/2013/163964

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