Fatty acid compositions of six wild edible mushroom species

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dc.contributor.authorGünç Ergönül P.
dc.contributor.authorAkata I.
dc.contributor.authorKalyoncu F.
dc.contributor.authorErgönül B.
dc.date.accessioned2024-07-22T08:18:35Z
dc.date.available2024-07-22T08:18:35Z
dc.date.issued2013
dc.description.abstractThe 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. © 2013 Pelin Günç Ergönül et al.
dc.identifier.DOI-ID10.1155/2013/163964
dc.identifier.issn1537744X
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/17371
dc.language.isoEnglish
dc.rightsAll Open Access; Gold Open Access
dc.subjectAgaricales
dc.subjectFatty Acids
dc.subjectFood Analysis
dc.subjectPlants, Edible
dc.subjectSpecies Specificity
dc.subjectBasidiomycota
dc.subjectBoletus reticulatus
dc.subjectFlammulina velutipes
dc.subjectLactarius salmonicolor
dc.subjectPleurotus ostreatus
dc.subjectPolyporus squamosus
dc.subjectRussula
dc.subject15 tetracosenoic acid
dc.subjectarachidic acid
dc.subjectarachidonic acid
dc.subjectbehenic acid
dc.subjectbutyric acid
dc.subjectcaprilic acid
dc.subjectdecanoic acid
dc.subjectdocosadienoic acid
dc.subjecteicosadienoic acid
dc.subjecterucic acid
dc.subjectfatty acid
dc.subjectheneicosanoic acid
dc.subjectheptadecanoic acid
dc.subjectheptadesenoic acid
dc.subjecthexanoic acid
dc.subjecticosatrienoic acid
dc.subjecticosenoic acid
dc.subjectlauric acid
dc.subjectlinoleic acid
dc.subjectlinolenic acid
dc.subjectmonounsaturated fatty acid
dc.subjectmyristic acid
dc.subjectoleic acid
dc.subjectpalmitic acid
dc.subjectpalmitoleic acid
dc.subjectpentadesenoic acid
dc.subjectpolyunsaturated fatty acid
dc.subjectsaturated fatty acid
dc.subjectstearic acid
dc.subjectunclassified drug
dc.subjectundecanoic acid
dc.subjectfatty acid
dc.subjectarticle
dc.subjectBoletus reticulatus
dc.subjectconcentration (parameters)
dc.subjectFlammulina velutipes
dc.subjectgas chromatography
dc.subjectLactarius salmonicolor
dc.subjectlipid analysis
dc.subjectlipid composition
dc.subjectmushroom
dc.subjectPleurotus ostreatus
dc.subjectPolyporus squamosus
dc.subjectquantitative analysis
dc.subjectRussula anthracina
dc.subjectAgaricales
dc.subjectchemistry
dc.subjectcomparative study
dc.subjectfood analysis
dc.subjectmethodology
dc.subjectmicrobiology
dc.subjectplant
dc.subjectspecies difference
dc.titleFatty acid compositions of six wild edible mushroom species
dc.typeArticle

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