Journal of Pure and Applied MicrobiologyVol. 7 No. 4

Determination of Fatty Acid Contents of Five Wild Edible Mushroom Species Collected from Anatolia

Ilgaz Akata1, Pelin Gunc Ergonul2, Bulent Ergonul2 and Fatih Kalyoncu3

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

Received on 18 February 2013 and accepted on 21 April 2013



The fatty acid contents of five wild edible mushroom species (Amanita ceciliae, Armillaria mellea, Cantharellus cibarius, Chlorophyllum rhacodes and Rhizopogon roseolus) 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 31.81 % to 57.70 %. 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.

Keywords : Anatolia, Fatty acid, Wild edible mushroom