Table of Contents Author Guidelines Submit a Manuscript
The Scientific World Journal
Volume 2013 (2013), Article ID 163964, 4 pages
http://dx.doi.org/10.1155/2013/163964
Research Article

Fatty Acid Compositions of Six Wild Edible Mushroom Species

1Department of Food Engineering, Faculty of Engineering, Celal Bayar University, 45140 Manisa, Turkey
2Department of Biology, Faculty of Science, Ankara University, Tandogan, 06100 Ankara, Turkey
3Department of Biology, Faculty of Science and Letters, Celal Bayar University, 45140 Manisa, Turkey

Received 30 January 2013; Accepted 29 May 2013

Academic Editors: I. Palomo and F. Perez

Copyright © 2013 Pelin Günç Ergönül et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

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.