A Comparative fatty acid compositional analysis of different wild species of mushrooms from Turkey

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dc.contributor.authorZengin, Gökhan
dc.contributor.authorSarıkürkcü, Cengiz
dc.contributor.authorAktümsek, Abdurrahman
dc.contributor.authorUysal, Şengül
dc.contributor.authorCeylan, Ramazan
dc.contributor.authorAnwar, Farooq
dc.contributor.authorSolak, Mehmet Halil
dc.date.accessioned2020-03-26T19:00:18Z
dc.date.available2020-03-26T19:00:18Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractMushrooms have been recognized as important food items due to their high nutritional and medicinal value. The present work quantifies and compares the fatty acids composition among eleven mushroom species (Auricularia auricular-judae, Collybia dryophila, Rammulina ve/utipes, Helvella lacunose, Polyporus squamosus, Rhizopogon roseolus, Russula albonigra, Russula delica, Sparassis crispa, collinitus and Volvariella gloiocephala) harvested from Turkey. The lipid contents of the mushrooms varied from 0.13% (Auricularla auricula-judae) to 2.90% (Sparassis crispa). A total of 14 fatty acids were identified and quantified by gas chromatography in the selected mushrooms species with linoleic (13.17 to 79.41%), oleic (0.71 to 55.07%) and palmitic (8.95 to 30.84%) acids as the major components in the tested mushrooms species. The amount of total saturated fatty acids (SFAs), total monounsaturated FAs (MUFAs) and total polyunsaturated FAs (PUFAs) ranged from 13.97 to 59.44%, 0.94 to 55.44% and 13.54 to 79.93%, respectively. Moreover, the mushrooms tested can be explored as a rich dietary source of essential fatty acids (13.34-79.76%) for human nutrition.en_US
dc.identifier.doi10.9755/ejfa.2015.05.264en_US
dc.identifier.endpage536en_US
dc.identifier.issn2079-052Xen_US
dc.identifier.issn2079-0538en_US
dc.identifier.issue7en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage532en_US
dc.identifier.urihttps://dx.doi.org/10.9755/ejfa.2015.05.264
dc.identifier.urihttps://hdl.handle.net/20.500.12395/31744
dc.identifier.volume27en_US
dc.identifier.wosWOS:000361500600001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUNITED ARAB EMIRATES UNIVen_US
dc.relation.ispartofEMIRATES JOURNAL OF FOOD AND AGRICULTUREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectEssential fatty acidsen_US
dc.subjectGas chromatographyen_US
dc.subjectMonounsaturated fatty acidsen_US
dc.subjectMushroom lipidsen_US
dc.subjectPolyunsaturatesen_US
dc.subjectWild mushroomsen_US
dc.titleA Comparative fatty acid compositional analysis of different wild species of mushrooms from Turkeyen_US
dc.typeArticleen_US

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