research article fatty acid compositions of six …downloads.hindawi.com › journals › tswj ›...

Hindawi Publishing CorporationThe Scientific World JournalVolume 2013 Article ID 163964 4 pageshttpdxdoiorg1011552013163964

Research ArticleFatty Acid Compositions of Six Wild Edible Mushroom Species

Pelin Guumlnccedil Ergoumlnuumll1 Ilgaz Akata2 Fatih Kalyoncu3 and Buumllent Ergoumlnuumll1

1 Department of Food Engineering Faculty of Engineering Celal Bayar University 45140 Manisa Turkey2Department of Biology Faculty of Science Ankara University Tandogan 06100 Ankara Turkey3 Department of Biology Faculty of Science and Letters Celal Bayar University 45140 Manisa Turkey

Correspondence should be addressed to Fatih Kalyoncu fatihkalyoncucbuedutr

Received 30 January 2013 Accepted 29 May 2013

Academic Editors I Palomo and F Perez

Copyright copy 2013 Pelin Gunc Ergonul et al This is an open access article distributed under the Creative Commons AttributionLicense which permits unrestricted use distribution and reproduction in any medium provided the original work is properlycited

The fatty acids of six wild edible mushroom species (Boletus reticulatus Flammulina velutipes var velutipes Lactarius salmonicolorPleurotus ostreatus Polyporus squamosus and Russula anthracina) collected from different regions fromAnatolia were determinedThe fatty acids were identified and quantified by gas chromatography and studied using fruit bodies Fatty acid composition variedamong species The dominant fatty acid in fruit bodies of all mushrooms was cis-linoleic acid (18 2) Percentage of cis-linoleic acidin species varied from 2239 to 6529 The other major fatty acids were respectively cis-oleic palmitic and stearic acids Fattyacids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids

1 Introduction

More than 2000 species of mushrooms exist in nature how-ever less than 25 species are widely accepted as food and onlya few have attained the level of an item of commerce Wildmushrooms are becoming more and more important in ourdiet for their nutritional organoleptic and pharmacologicalcharacteristics [1] Based on their high mineral content lowfat and low calories the nutritional values of mushroomshave already been reevaluated [2] Additionally mushroomshave been known to have an effect on preventing several dis-eases such as cancer hypercholesterolemia and hypertension[3]

Dietary fat a major constituent of the normal diet andthus a tight feedback regulator is necessary to ensure bal-anced lipid homeostasis Generally lipid content of mush-room species is low It is reported that in fresh mushroomsbelonging to different species the lipid proportion per 100 g is175ndash155 in dried mushroom since fresh ones contain highamounts of water [4] Although the edible wild mushroomscommand higher prices than cultivated mushrooms peopleprefer to consume them due to their flavour and texture [5]

Therefore it is necessary to investigate the levels of chemicaland biochemical compounds in wild edible mushroomsbecause many wild edible mushroom species are known tostore high levels of several unsaturated fatty acids [6]

Many researchers have studied the fatty acid compositionof several mushrooms and elucidated their nutritional rolesin the human diet [7] Barros et al [1] reported that themajor fatty acids of Agaricus arvensis Lactarius deliciosusLeucopaxillus giganteus Sarcodon imbricatus andTricholomaportentosum were linoleic acid and oleic acid Cordycepssinensis is known to contain 16 kinds of amino acids and274 of its total fatty acids are polyunsaturated fatty acid(PUFA) [8] Althoughmanywildmushrooms have been usedfor medicinal purposes because of their useful componentsand biological activities consumer have not been able toeat these mushrooms because of their relative scarcity Tocommercialize wild mushrooms many studies have focusedon the development of artificial cultivation methods usingvarious materials and conditions [9]

In this study fatty acid composition of six wild ediblemushroom species collected from different regions of Ana-tolia were analyzed to evaluate their nutritional values

2 The Scientific World Journal

Table 1 Fungarium numbers and locality information of six wild edible mushroom species

Species Fungarium number Coordinates LocalitiesBoletus reticulatus 1091 N 41∘031015840-E 33∘411015840 Ilgaz MountainFlammulina velutipes 2127 N 39∘561015840-E 32∘491015840 AnkaraLactarius salmonicolor 2413 N 40∘361015840-E 31∘171015840 BoluPleurotus ostreatus 3093 N 39∘561015840-E 32∘491015840 AnkaraPolyporus squamosus 3091 N 39∘561015840-E 32∘491015840 AnkaraRussula anthracina 1184 N 41∘061015840-E 33∘441015840 Ilgaz Mountain

Table 2 Composition of fatty acids in six wild mushrooms (dry basis of total fatty acid)

PS PO LS FV RA BRC40 butyric acid 003 006 009 005 001 006C60 caproic acid 003 007 003 002 001 017C80 caprilic acid 005 021 166 019 003 018C100 capric acid 074 136 016 006 008 020C110 undecanoic acid 009 007 003 004 010 087C120 lauric acid 010 021 017 026 004 006C130 tridecanoic acid 004 006 001 003 002 002C140 myristic acid 058 066 016 050 015 037C141 myristoleic acid 006 003 003 004 001 011C150 pentadecanoic acid 089 199 035 076 035 037C151 pentadesenoic acid 007 010 004 099 003 NDC160 palmitic acid 1721 1240 776 1456 916 1126C161 palmitoleic acid 065 046 022 070 064 075C170 margaric acid 048 021 022 007 008 028C171 heptadesenoic acid 016 004 003 006 008 099C180 stearic acid 328 371 727 356 1296 584C181 trans-oleic acid 007 005 005 006 004 012C181 cis-oleic acid 3302 1036 1898 1637 5211 3761C182 trans-linoleic acid 009 006 003 005 003 002C182 cis-linoleic acid 3891 6529 5944 4087 2239 3660C183 linolenic acid 027 003 ND 001 001 NDC183 gamma 026 026 140 1725 003 031C200 arachidic acid 030 013 045 019 021 058C201 eicosenoic acid 011 011 003 008 018 050C202 eicosadienoic acid 017 018 008 015 005 034C210 heneicosanoic acid 006 006 006 004 005 030C203 119899 = 3 cis-111417-eicosatrienoic acid ND 001 003 ND ND 004C204 arachidonic acid 004 002 ND 002 ND 011C203 119899 = 6 cis-81114-eicosatrienoic acid 010 002 005 006 002 NDC220 behenic acid 043 011 014 004 004 008C205 eicosapentaenoic acid 025 ND 024 047 024 045C221 erucic acid 016 024 020 012 023 027C222 docosadienoic acid 016 015 013 036 006 023C230 tricosanoic acid 042 002 003 003 002 003C240 lignoseric acid 052 048 042 030 043 051C241 nervonic acid ND ND ND 016 ND NDC226 docosahexaenoic acid 041 048 019 143 013 032SFA (saturated fatty acids) 2519 2177 1896 2067 2372 2114MUFA (monounsaturated fatty acids) 3427 1137 1956 1858 5330 4034PUFA (polyunsaturated fatty acids) 4064 6648 6157 6065 2294 3840PS Polyporus squamosus PO Pleurotus ostreatus LS Lactarius salmonicolor FV Flammulina velutipes RA Russula anthracina BR Boletus reticulatus NDnot determined

The Scientific World Journal 3

2 Materials and Methods

21 Samples In this study six wild edible mushroom species(Boletus reticulatus Schaeff Flammulina velutipes (Curtis)Singer var velutipes Lactarius salmonicolor R Heim ampLeclair Pleurotus ostreatus (Jacq) P Kumm Polyporus squa-mosus (Huds) Fr and Russula anthracina Romagn) wereanalyzed for their fatty acid compositions Origin and habitatinformation of these macrofungi has been given in Table 1All of the analyzed mushrooms were identified as ediblemacrofungi belonging to class Basidiomycetes The samplesof the above six species were collected from different regionsof Anatolia All macrofungi samples were deposited in theBiology Department Celal Bayar University Turkey

22 Fatty Acid Composition The dried mushroom sampleswere powdered to sim1mm particle size and used for analysisFatty acids were determined by gas-liquid chromatographywith flame ionization detection (GLC-FID)capillary columnbased on the ISO 5509 [10] trans-esterification method Thefatty acid profile was analyzed with a Chrompack CP 9001chromatograph equipped with a split-splitless injector a FIDand a Chrompack CP-9050 autosampler The temperaturesof the injector and detector were 250∘C Separation wasachieved on a 50m times 025mm id fused silica capillarycolumn coated with a 019 120583m film of CP-Sil 88 Helium wasused as carrier gas at an internal pressure of 120 kPa Thecolumn temperature was 140∘C for a 5min hold and thenprogrammed to increase to 220∘C at a rate of 4∘Cmin andthen held for 10minThe split ratio was 1 50 and the injectedvolume was 12 120583L The results are expressed in relative per-centage of each fatty acid calculated by internal normaliza-tion of the chromatographic peak area Fatty acid identifica-tion was made by comparing the relative retention times ofFAMEpeaks from sampleswith standards A Supelcomixtureof 37 FAMEs (standard 47885-U) was used Some fatty acidisomers were identified with individual standards also pur-chased from Supelco [1]

23 Statistical Analysis The data presented are the averagesof the results of three replicates with a standard error of lessthan 5

3 Results and Discussion

The fatty acid compositions of the wild edible mushroomsanalyzed are shown in Table 2

In the present work fatty acid compositions of fruitbodies of six wild edible mushroom species (Boletus reticu-latus Flammulina velutipes var velutipes Lactarius salmoni-color Pleurotus ostreatus Polyporus squamosus and Russulaanthracina) were investigated The fatty acid compositionswere different among all species Unsaturated fatty acid levelswere higher than saturated ones This agrees with the obser-vations that unsaturated fatty acids predominate over satu-rated ones in mushrooms [11] The carbon chain lengths offatty acids were from 4 to 24 cis-Linoleic acid was the majorfatty acid detected in all species In addition to cis-linoleic

acid cis-oleic palmitic and stearic acids were the other abun-dant fatty acids in themushroomsThese four fatty acids werepresent in all of the mushrooms examined Similar observa-tions have been made in other mushrooms [1 2]

All the mushrooms analyzed contained large quantitiesof essential fatty acid cis-linoleic acid Essential fatty acidsare fatty acids that humans and other animals must ingestbecause the body requires them for good health but cannotsyntesize them [12] cis-Linoleic acid (18 2) was obtainedin high amounts in P ostreatus (6529) cis-Linoleic acidoccurred in large amounts in the fruit bodies of L salmoni-color (5944) and F velutipes (4087) compared to otherfatty acidsThese results were in agreement with the previousreports that many mushroom species had high proportionsof unsaturated fatty acids especially linoleic acid [13 14] Itis known that linoleic acid is the precursor of 1-octen-3-olknown as the alcohol of fungi which is the principal aromaticcompound in most fungi andmight contribute to mushroomflavour [15] The percentages of cis-oleic acid in the fruitbodies of R anthracina B reticulatus and P squamosus were5211 3761 and 3302 respectively Fortunately trans iso-mers of unsaturated fatty acids were detected in very lowamounts (002ndash012) in the studied mushrooms (Table 2)A rapidly expanding literature documents the importance oftrans fatty acids (TFAs) in human health due to the increasedrisk of cardiovascular disease where they are negativelycorrelated with plasma HDL-cholesterol concentration andpositively correlated with plasma LDL-cholesterol level [16]It is also important to point out that in contrast to other fungi[17 18] no other fatty acids with an odd number of carbonatoms have been detected in considerable amounts

In previously studies sixteen species of wild ediblemushrooms found in Poland contained 66ndash82 linoleic acidand 10ndash20 palmitic acid whereas lauric myristic stearicarachidic oleic and palmitic acids were in smaller fractions[19] Linoleic and palmitic acids were the predominant fattyacids of both glycolipids and phospholipids in Pleurotusflorida [20] Saturated and monounsaturated fatty acids were202 and 639 in P ostreatus respectively [6] Linoleic andpalmitic acids were 637 and 186 in F velutipes respectively[2]

In general approximately 70 of fatty acids were thesame in all species included in this study In addition resultsindicated that mushrooms were rich in polyunsaturated fattyacids especially 18 2 Also mushrooms are rich in essentialfatty acids and therefore should be contained in the diet

4 Conclusion

Edible mushrooms can be regarded as healthy foodsmdashlowin fat Low calorie and low fat diets are recommended forpeoplewith high blood cholesterolThereforemushrooms areperfect because of their low calories low fat compositionand high essential fatty acid levels [6] Most of the studieson mushroom fatty acids are limited to certain mushroomspecies However the present results indicate that econom-ically important wild edible mushrooms contain significantamounts of valuable fatty acids Therefore studies should


be performed on fatty acid contents of other economicallyimportant and edible mushrooms

References

[1] L Barros P Baptista D M Correia S Casal B Oliveira andI C F R Ferreira ldquoFatty acid and sugar compositions andnutritional value of five wild edible mushrooms fromNortheastPortugalrdquo Food Chemistry vol 105 no 1 pp 140ndash145 2007

[2] K J Lee I J Yun K H Kim et al ldquoAmino acid and fatty acidcompositions of Agrocybe chaxingu an edible mushroomrdquoJournal of Food Composition and Analysis vol 24 no 2 pp 175ndash178 2011

[3] P Bobek L Ozdın and S Galbavy ldquoDose- and time-dependenthypocholesterolemic effect of oyster mushroom (Pleurotusostreatus) in ratsrdquo Nutrition vol 14 no 3 pp 282ndash286 1998

[4] J S Hong Y H Kim K R Lee M K Kim C I Cho andK K H Part ldquoComposition of organic abd fatty acid in Pleuro-tus ostreatus Lentinus edodes and Agaricus bisporusrdquo KoreanJournal of Food Science and Technology vol 20 pp 100ndash1051988

[5] P Bobek E Ginter M Jurcovicova and L Kuniak ldquoChol-esterol-lowering effects of the mushroom Pleurotus ostreatus inhereditary hypercholesterolemic ratsrdquo Annals of Nutrition andMetabolism vol 35 no 4 pp 191ndash195 1991

[6] N YilmazM Solmaz I Turkekul andM Elmastas ldquoFatty acidcomposition in some wild edible mushrooms growing in themiddle Black Sea region of Turkeyrdquo Food Chemistry vol 99 no1 pp 168ndash174 2006

[7] D Wang A Sakoda and M Suzuki ldquoBiological efficiency andnutritional value of Pleurotus ostreatus cultivated on spent beergrainrdquo Bioresource Technology vol 78 no 3 pp 293ndash300 2001

[8] C Li Z LiM Fan et al ldquoThe composition ofHirsutella sinensisanamorph of Cordyceps sinensisrdquo Journal of Food Compositionand Analysis vol 19 no 8 pp 800ndash805 2006

[9] S Zacharia and A Doshi ldquoArtificial indoor cultivation of Tri-choloma crassa (Berk) Sacc an ectomycorrhizal mushroomusing some local substratesrdquo Journal of Mycology and PlantPathology vol 34 pp 125ndash126 2004

[10] ISO 5509 ldquoAnimal and vegetable fats and oilsmdashpreparation ofmethyl esters of fatty acidsrdquo 2000

[11] F Senatore A Dini and A Marino ldquoChemical constituents ofsome Basidiomycetesrdquo Journal of the Science of Food and Agri-culture vol 45 pp 337ndash345 1988

[12] R S Goodhart andM E ShilsModern Nutrition in Health andDisease Lea and Febinger Philadelphia Pa USA 6th edition1980

[13] P Kalac ldquoChemical composition and nutritional value ofEuropean species of wild growing mushrooms a reviewrdquo FoodChemistry vol 113 no 1 pp 9ndash16 2009

[14] L Ruess M M Haggblom E J Garcıa Zapata and J DightonldquoFatty acids of fungi and nematodesmdashpossible biomarkers inthe soil food chainrdquo Soil Biology and Biochemistry vol 34 no6 pp 745ndash756 2002

[15] J A Maga ldquoMushroom flavorrdquo Journal of Agricultural and FoodChemistry vol 29 no 1 pp 1ndash4 1981

[16] TMinamide and J BW Hammond ldquoThe influence of the peri-odic fruiting (flushing) cycle on the biochemical developmentofAgaricus bisporus sporophoresrdquoNew Phytologist vol 100 pp571ndash578 1985

[17] V A Dıez and A Alvarez ldquoCompositional and nutritionalstudies on two wild edible mushrooms from northwest SpainrdquoFood Chemistry vol 75 no 4 pp 417ndash422 2001

[18] T Longvah and Y G Deosthale ldquoCompositional and nutri-tional studies on edible wild mushroom from northeast IndiardquoFood Chemistry vol 63 no 3 pp 331ndash334 1998

[19] J Szymczak ldquoChemical composition of lipids of edible mush-rooms Part II Fatty acids content in phospholipidsrdquoBromatolo-gia i Chemia Toksykologiczna vol 11 no 3 pp 335ndash343 1978

[20] V J Kwon and T B Uhm ldquoA studies on the lipid componentsin oyster mushroom (Pleurotus florida)rdquo Journal of the KoreanSociety of Food Science and Nutrition vol 13 no 2 pp 175ndash1801984

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Volume 2014Hindawi Publishing Corporationhttpwwwhindawicom


Table 1 Fungarium numbers and locality information of six wild edible mushroom species

Species Fungarium number Coordinates LocalitiesBoletus reticulatus 1091 N 41∘031015840-E 33∘411015840 Ilgaz MountainFlammulina velutipes 2127 N 39∘561015840-E 32∘491015840 AnkaraLactarius salmonicolor 2413 N 40∘361015840-E 31∘171015840 BoluPleurotus ostreatus 3093 N 39∘561015840-E 32∘491015840 AnkaraPolyporus squamosus 3091 N 39∘561015840-E 32∘491015840 AnkaraRussula anthracina 1184 N 41∘061015840-E 33∘441015840 Ilgaz Mountain

Table 2 Composition of fatty acids in six wild mushrooms (dry basis of total fatty acid)

PS PO LS FV RA BRC40 butyric acid 003 006 009 005 001 006C60 caproic acid 003 007 003 002 001 017C80 caprilic acid 005 021 166 019 003 018C100 capric acid 074 136 016 006 008 020C110 undecanoic acid 009 007 003 004 010 087C120 lauric acid 010 021 017 026 004 006C130 tridecanoic acid 004 006 001 003 002 002C140 myristic acid 058 066 016 050 015 037C141 myristoleic acid 006 003 003 004 001 011C150 pentadecanoic acid 089 199 035 076 035 037C151 pentadesenoic acid 007 010 004 099 003 NDC160 palmitic acid 1721 1240 776 1456 916 1126C161 palmitoleic acid 065 046 022 070 064 075C170 margaric acid 048 021 022 007 008 028C171 heptadesenoic acid 016 004 003 006 008 099C180 stearic acid 328 371 727 356 1296 584C181 trans-oleic acid 007 005 005 006 004 012C181 cis-oleic acid 3302 1036 1898 1637 5211 3761C182 trans-linoleic acid 009 006 003 005 003 002C182 cis-linoleic acid 3891 6529 5944 4087 2239 3660C183 linolenic acid 027 003 ND 001 001 NDC183 gamma 026 026 140 1725 003 031C200 arachidic acid 030 013 045 019 021 058C201 eicosenoic acid 011 011 003 008 018 050C202 eicosadienoic acid 017 018 008 015 005 034C210 heneicosanoic acid 006 006 006 004 005 030C203 119899 = 3 cis-111417-eicosatrienoic acid ND 001 003 ND ND 004C204 arachidonic acid 004 002 ND 002 ND 011C203 119899 = 6 cis-81114-eicosatrienoic acid 010 002 005 006 002 NDC220 behenic acid 043 011 014 004 004 008C205 eicosapentaenoic acid 025 ND 024 047 024 045C221 erucic acid 016 024 020 012 023 027C222 docosadienoic acid 016 015 013 036 006 023C230 tricosanoic acid 042 002 003 003 002 003C240 lignoseric acid 052 048 042 030 043 051C241 nervonic acid ND ND ND 016 ND NDC226 docosahexaenoic acid 041 048 019 143 013 032SFA (saturated fatty acids) 2519 2177 1896 2067 2372 2114MUFA (monounsaturated fatty acids) 3427 1137 1956 1858 5330 4034PUFA (polyunsaturated fatty acids) 4064 6648 6157 6065 2294 3840PS Polyporus squamosus PO Pleurotus ostreatus LS Lactarius salmonicolor FV Flammulina velutipes RA Russula anthracina BR Boletus reticulatus NDnot determined













4 Conclusion




References


























of






Disease Markers



OncologyJournal of





PPAR Research



Journal of

ObesityJournal of




























4 Conclusion




References


























of






Disease Markers



OncologyJournal of





PPAR Research



Journal of

ObesityJournal of


















References


























of






Disease Markers



OncologyJournal of





PPAR Research



Journal of

ObesityJournal of





















of






Disease Markers



OncologyJournal of





PPAR Research



Journal of

ObesityJournal of
















research article fatty acid compositions of six …downloads.hindawi.com › journals › tswj ›...

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