Comparative Study of Fatty Acids Profile of Wild Mushroom Species from Turkey
More details
Hide details
Muğla Sıtkı Koçman University, TURKEY
Mehmet Ali Özler   

Department of Chemistry, Faculty of Sciences, Muğla Sıtkı Koçman University, Turkey
Online publication date: 2016-12-19
Publication date: 2016-12-19
Eurasian J Anal Chem 2017;12(3):257–263
A comparative study was enhanced on the fatty acids profile of wild mushroom species; namely, Armillaria tabescens, Leucopaxillus gentianeus, Pleurotus eryngii and Suillus granulatus growing in Turkey. A total of fifteen fatty acids were identified and quantified by GC-FID and GC-MS. The main fatty acid was linoleic acid in L. gentianeus, P. eryngii, and S. granulatus varied from 40.92 to 68.24% while oleic acid was major fatty acid in A. tabescens (35.92%). The other major fatty acids were palmitic and stearic acids in studied mushrooms. The concentration of total saturated, monounsaturated and polyunsaturated fatty acids ranged from 16.71 to 31.90%, 12.04 to 40.41%, 27.64 to 68.24%, respectively. The present study showed that unsaturated fatty acids concentrations were higher than saturated ones. Since unsaturated fatty acids are valuable healthy compounds for human nutrition, mushrooms can be considered as a rich dietary natural source.
Öztürk, M., Tel-Cayan, G., Muhammad, A., Terzioglu, P., & Duru, M. E. (2015). Mushrooms, a source of exciting bioactive compounds, In, Atta-ur-Rahman, editor. Studies in Natural Product Chemistry. Amsterdam: Elsevier, 45, 363.
Duru, M. E., & Tel-Çayan, G. (2015). Biologically active terpenoids from mushroom origin, A Review. Records of Natural Products, 9, 456.
Tel, G., Deveci, E., Küçükaydın, S., Özler, M. A., Duru, M. E., & Harmandar, M. (2013). Evaluation of Antioxidant Activity of Armillaria tabescens, Leucopaxillus gentianeus and Suillus granulatus, the mushroom Species from Anatolia. Eurasian Journal of Analytical Chemistry, 8, 136.
Türkoğlu, A., Duru, M. E., & Mercan, N. (2007). Antioxidant and Antimicrobial Activity of Russula delica Fr, An Edidle Wild Mushroom. Eurasian Journal of Analytical Chemistry, 2, 1.
Zengin, G., Sarikurkcu, C., Aktumsek, A., Uysal, Ş., Ceylan, R., Anwar, F., & Solak, M. H. (2015). A Comparative fatty acid compositional analysis of different wild species of mushrooms from Turkey. Emirates Journal of Food and Agriculture, 27, 532.
Sarikahya, N. B., Ucar, E. O., Kayce, P., Gokturk, R. S., Sumbul, H., Arda, N., & Kirmizigul, S. (2015). Fatty Acid Composition and Antioxidant Potential of Ten Cephalaria Species. Records of Natural Products, 9, 116.
Parikh, P., McDaniel, M. C., Ashen, D., Miller, J. I., Sorrentino, M., Chan, V., Blumenthal, R. S., & Sperling, L. S. (2005) .Diets and cardiovascular disease, an evidence-based assessment. Journal of the American College of Cardiology, 45, 1379.
Lehninger, A. L., Nelson, D. L., & Cox, M. M. (2008). Principles of biochemistry, 5th ed. W.H. Freeman.
Ozturk, M., Tel, G., Ozturk, F. A., & Duru, M. E. (2014). The Cooking Effect on Two Edible Mushrooms in Anatolia, Fatty Acid Composition, Total Bioactive Compounds, Antioxidant and Anticholinesterase Activities. Records of Natural Products, 8, 189.
Olennikov, D. N., Agafonova, S. V., Penzina, T. A., & Borovskii, G. B. (2014). Fatty Acid Composition of Fourteen Wood-decaying Basidiomycete Species Growing in Permafrost Conditions. Records of Natural Products, 8, 184.
Yilmaz, N., Türkekul, I., Bulut, S., Sahin, F., & Bayrak, Ö. F. (2013). Fatty Acid Composition in Ten Mushroom Species Collected from Middle Black Sea Region of Turkey. Asian Journal of Chemistry, 25, 1216.
Ergönül, P. G., Akata, I., Kalyoncu, F., & Ergönül, B. (2013). Fatty acid compositions of six wild edible mushroom species. Scientific World Journal, 2013, 1.
Marekov, I., Momchilova, S., Grung, B., & Nikolova-Damyanova, B. (2012). Fatty acid composition of wild mushroom species of order Agaricales—Examination by gas chromatography–mass spectrometry and chemometrics. Journal of Chromatography B, 910, 54.
Ribeiro, B., de Pinho, P. G., Andrade, P. B., Baptista, P., & Valentão, P. (2009). Fatty acid composition of wild edible mushrooms species, A comparative study. Microchemical Journal, 93, 29.
Diez, V. A., & Alvarez, A. (2001). Compositional and nutritional studies on two wild edible mushrooms from northwest Spain. Food Chemistry, 75, 417.
Barros, L., Baptista, P., Correia, D. M., Casal, S., Oliveira, B. & Ferreira, I. C. F. R. (2007). Fatty acid and sugar compositions, & nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chemistry, 105, 140.
Pedneault, K., Angers, P., Gosselin, A., & Tweddell, R. J. (2006). Fatty acid composition of lipids from mushrooms belonging to the family Boletaceae. Mycological Research, 110, 1179.
Pedneault, K., Angers, P., Gosselin, A., & Tweddell, R. J. (2008). Fatty acid profiles of polar and neutral lipids of ten species of higher basidiomycetes indigenous to eastern Canada. Mycological Research, 112, 1428.
Reis, F. S., Barros, L., Martins, A., & Ferreira, I. C. F. R. (2012). Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms, an inter-species comparative study. Food and Chemical Toxicology, 50, 191.
Reis, F. S., Barros, L., Sousa, M. J., Martins, A., & Ferreira, I. C. F. R. (2014). Analytical Methods Applied to the Chemical Characterization and Antioxidant Properties of Three Wild Edible Mushroom Species from Northeastern Portugal. Food Analytical Methods, 7, 645.
Heleno, S. A., Barros, L., Sousa, M. J., Martins, A., & Ferreira, I. C. F. R. (2009). Study and characterization of selected nutrients in wild mushrooms from Portugal by gas chromatography and high performance liquid chromatography. Microchemical Journal, 93, 195.
Kavishree, S., Hemavathy, J., Lokesh, B. R., Shashirekha, M. N., & Rajarathnam, S. (2008). Fat and fatty acids of Indian edible mushrooms. Food Chemistry, 106, 597.
Cox, K. D., Scherm, H., & Riley, M. B. (2006). Characterization of Armillaria spp. from peach orchards in the southeastern United States using fatty acid methyl ester profiling. Mycological Research, 110, 414.