Intrastrain Comparison of the Chemical Composition and Antioxidant Activity of an Edible Mushroom, Pleurotus giganteus, and Its Potent Neuritogenic Properties

Table 3

Fatty acids (g kg⁻¹ dry weight) detected in the basidiocarps of Pleurotus giganteus.

	Fatty acid	Pleurotus giganteus (commercial strain)	Pleurotus giganteus (wild strain)
C8:0	Caprylic	1.3 ± 0.0^a	1.1 ± 0.0^ab
C10:0	Capric	0.4 ± 0.0^c	0.4 ± 0.0^c
C11:0	Undecanoic	0.8 ± 0.0^b	0.8 ± 0.0^b
C16:0	Palmitic	3.8 ± 0.0^d	3.3 ± 0.0^e
C16:1	Palmitoleic	0.1 ± 0.0^c	0.1 ± 0.0^c
C18:0	Strearic	1.1 ± 0.03^ab	0.8 ± 0.0^b
C18:1n9c	Oleic***	10.3 ± 0.06^g	8.9 ± 0.0^h
C18:2n6c	Linoleic**	5.0 ± 0.01^f	4.5 ± 0.0^f
C20:2	Eicosadienoic**	0.3 ± 0.01^c	0.3 ± 0.0^c
C22:0	Beheric	0.1 ± 0.0^c	0.1 ± 0.0^c
C24:0	Lignoceric	0.4 ± 0.01^c	0.4 ± 0.0^c

 **Omega-6 PUFAs; ***Omega-9 PUFAs. Each value is expressed as mean ± SD (𝑛=3). In each row, the different letters represent significant differences between samples (𝑃<0.05).