US EPA

1228931 

Journal Article 

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

Yilmaz, N; Solmaz, M; Turkekul, I; Elmastas, M 

2006 

Yes 

Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072 

Elsevier Science, The Boulevard Langford Lane Kidlington Oxford OX5 1GB UK, [mailto:nlinfo-f@elsevier.nl], [URL:http://www.elsevier.nl] 

99 

1 (2006) 

168-174 

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. 

Linoleic acid; Chloroform; Coprinus comatus; Fatty acids; Agaricus bisporus; Pleurotus ostreatus; Acids; Gas chromatography; Agaricus campestris; Boletus; Basidiocarps; Fatty acid composition; Fruit bodies; Linolenic acid; Stems; Armillaria mellea; Methanol