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FATTY ACID CONTENTS OF TWO EDIBLE MUSHROOM SPECIES (CYCLOCYBE AEGERITA AND HYGROPHORUS EBURNEUS) COLLECTED FROM TOKAT REGION

Year 2020, Volume: 6 Issue: 1, 37 - 43, 29.06.2020
https://doi.org/10.23884/mejs.2020.6.1.05

Abstract

Edible species of mushrooms, which grow naturally and have important ecological tasks, are collected and consumed as foodstuff in our country as well as in many regions of the world. Many studies to determine the chemical structure of the mushrooms have revealed that they are valuable nutrient sources in terms of essential fatty acids, essential amino acids, vitamins and minerals. It is especially preferred by people who are dieting because they are poor in terms of calories and fat. The aim of this study was to determine the fatty acid contents of Cyclocybe aegerita (V. Brig.) Vizzini and Hygrophorus eburneus (Bull.) Fr. mushrooms samples collected from natural environment. Mushroom samples, which are the material of our study, were collected in Tokat during field trips. The analyzes were performed by GC-MS instrument (Agilent 7890 GC/5970 MS Series-SantaClara, CA, USA) after obtaining methyl esters of fatty acids. At the end of the studies, palmitic (C16:0), stearic (C18:0) , oleic (C18:1) and linoleic acid (C18:2) from C. aegerita samples; myristic (C14:0), palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0), oleic (C18:1), linoleic (C18:2), and nervonic acid (C24:1) from H. eburneus samples were determined in different proportions. The highest amount of fatty acid was found linoleic acid in C. aegerita with proportions of 54.33% and oleic acid in H. eburneus samples with proportions of 47.80%. In addition to also in the both mushroom species, total saturated fatty acid rate was higher than total un saturated fatty acid rate.

Thanks

Acknowledgment We would like to thank Bingöl University Central Research Laboratory staff and managers for the chemical analysis of mushrooms. This study was presented as an oral presentation at the 1st International Malatya Applied Sciences Congress (20-22 December 2019, Malatya).

References

  • [1]. Anderson, S.C., Cockayne, S., “Clinical Chemistry Concepts and Application”, McGraw-Hill, Medical Publishing Division, 2003. [2]. Ayaz, F.A., Torun, H., Özel, A., Çöl, M., Duran, C., Sesli, E., Çolak, A., “Nutritional value of some wild edible mushrooms from Black Sea Region (Turkey)”,Turkish Journal of Biochemistry, 36(3), 213-221, 2011. [3]. Pekşen, A., Kibar, B., Yakupoğlu, G., “Yenilebilir bazı Lactarius türlerinin morfolojik özelliklerinin, protein ve mineral içeriklerinin belirlenmesi”, OMÜ Zir. Fak. Dergisi, 22(3), 301-305, 2007. [4]. Pekşen, A., Yakupoğlu, G., Kibar, B., “Some Chemical Components of Lactarius pyrogalus from Diverse Locations”, Asian Journal of Chemistry, 20(4), 3109-3114, 2008. [5]. Demirbaş, A., “Concentrations of 21 Metals in 18 Species of Mushrooms Growing in the East Black Sea Region”, Food Chemistry, 75, 453-457, 2001. [6]. Manzi, P., Aguzzi, A., and Pizzoferrato, L., “Nutritional value of mushroom widely consumed in Italy”, Food Chemistry, 73,321-325, 2001. [7]. Barros, L., Baptista, P., Correia, D.M., Casal, S., Oliveira, B., Ferreira, I.C.F.R., “Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal”, Food Chemistry, 105, 140-145, 2007. [8]. Bon, M., The Mushrooms and Toad stools of Britain and North-Western Europe, Hodder-Stoughton, London, 1987. [9]. Breitenbach J., Kränzlin F., Fungi of Switzerland. Vol: 3, Boletes and Agarics 1. Part, Verlag Mykologia CH-6000 Luzern 9, Switzerland, 1991. [10]. Breitenbach, J., Kränzlin, F., Fungi of Switzerland. Vol: 4, Agarics 2. Part, Verlag Mykologia CH-6000 Luzern 9, Switzerland, 1995. [11]. Jordan, M., The Encyclopedia of Fungi of Britain and Europe, Frances Lincoln, London, 1995. [12]. Moser, M., Keys to Agarics and Boleti, Gustav Fischer Verlag, Stuttgart, 1983. [13]. Phillips, R., Mushrooms and Other Fungi of Great Britain & Europe, Pan Books Ltd., London, 1981. [14]. Kirk, P., Index Fungorum, URL:http://www.indexfungorum.org (accessed 25 March 2020), 2011. [15]. Christie, W.W., Gas Chromatography and Lipids: A Practical Guide, The Oily Press Ltd. Scotland, 1990. [16]. Hara, A., Radin, N.S., “Lipid Extraction of Tissues with a Low-Toxicity Solvent”. Analytical Biochemistry, 90, 420-426, 1978. [17]. Petrović, J., Glamočlija, J., Stojković, D., Ćirić, A., Barros,L., Ferreira, I.C.F.R., Soković, M., “Nutritional value, chemical composition, antioxidant activityand enrichment of cream cheese with chestnut mushroomAgrocybeaegerita (Brig.) Sing”, The Journal of Food Science and Technology, 52(10), 6711–6718, 2015. [18]. Ergönül, P.G., Ergönül, B., Kalyoncu, F., Akata, I., “Fatty Acid Compositions of Five Wild Edible Mushroom Species Collected from Turkey”,International Journal of Pharmacology, 8(5), 463-466, 2012. [19]. Durmaz, F., Aktaş, S., ŞimşekSezer, E.N., “BovistaplumbeaPers.'nın Yağ Asiti İçeriklerinin İncelenmesi”, MantarDergisi,8(2),104-108, 2017. [20]. Işık, H., Türkekul, İ., Çınar Yılmaz, H., Bengü, A.Ş., “Determination of fatty acid profile and mineral contents of Tricholomopsis rutilans collected from Yozgat” Anatolian Journal of Botany, 3(2), 64-68, 2019. [21]. Bengü, A.Ş., “Some elements and fatty acid profiles of three different edible mushrooms from Tokat province in Turkey”, Progress in Nutrition, 21-1,189-213, 2019.
Year 2020, Volume: 6 Issue: 1, 37 - 43, 29.06.2020
https://doi.org/10.23884/mejs.2020.6.1.05

Abstract

References

  • [1]. Anderson, S.C., Cockayne, S., “Clinical Chemistry Concepts and Application”, McGraw-Hill, Medical Publishing Division, 2003. [2]. Ayaz, F.A., Torun, H., Özel, A., Çöl, M., Duran, C., Sesli, E., Çolak, A., “Nutritional value of some wild edible mushrooms from Black Sea Region (Turkey)”,Turkish Journal of Biochemistry, 36(3), 213-221, 2011. [3]. Pekşen, A., Kibar, B., Yakupoğlu, G., “Yenilebilir bazı Lactarius türlerinin morfolojik özelliklerinin, protein ve mineral içeriklerinin belirlenmesi”, OMÜ Zir. Fak. Dergisi, 22(3), 301-305, 2007. [4]. Pekşen, A., Yakupoğlu, G., Kibar, B., “Some Chemical Components of Lactarius pyrogalus from Diverse Locations”, Asian Journal of Chemistry, 20(4), 3109-3114, 2008. [5]. Demirbaş, A., “Concentrations of 21 Metals in 18 Species of Mushrooms Growing in the East Black Sea Region”, Food Chemistry, 75, 453-457, 2001. [6]. Manzi, P., Aguzzi, A., and Pizzoferrato, L., “Nutritional value of mushroom widely consumed in Italy”, Food Chemistry, 73,321-325, 2001. [7]. Barros, L., Baptista, P., Correia, D.M., Casal, S., Oliveira, B., Ferreira, I.C.F.R., “Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal”, Food Chemistry, 105, 140-145, 2007. [8]. Bon, M., The Mushrooms and Toad stools of Britain and North-Western Europe, Hodder-Stoughton, London, 1987. [9]. Breitenbach J., Kränzlin F., Fungi of Switzerland. Vol: 3, Boletes and Agarics 1. Part, Verlag Mykologia CH-6000 Luzern 9, Switzerland, 1991. [10]. Breitenbach, J., Kränzlin, F., Fungi of Switzerland. Vol: 4, Agarics 2. Part, Verlag Mykologia CH-6000 Luzern 9, Switzerland, 1995. [11]. Jordan, M., The Encyclopedia of Fungi of Britain and Europe, Frances Lincoln, London, 1995. [12]. Moser, M., Keys to Agarics and Boleti, Gustav Fischer Verlag, Stuttgart, 1983. [13]. Phillips, R., Mushrooms and Other Fungi of Great Britain & Europe, Pan Books Ltd., London, 1981. [14]. Kirk, P., Index Fungorum, URL:http://www.indexfungorum.org (accessed 25 March 2020), 2011. [15]. Christie, W.W., Gas Chromatography and Lipids: A Practical Guide, The Oily Press Ltd. Scotland, 1990. [16]. Hara, A., Radin, N.S., “Lipid Extraction of Tissues with a Low-Toxicity Solvent”. Analytical Biochemistry, 90, 420-426, 1978. [17]. Petrović, J., Glamočlija, J., Stojković, D., Ćirić, A., Barros,L., Ferreira, I.C.F.R., Soković, M., “Nutritional value, chemical composition, antioxidant activityand enrichment of cream cheese with chestnut mushroomAgrocybeaegerita (Brig.) Sing”, The Journal of Food Science and Technology, 52(10), 6711–6718, 2015. [18]. Ergönül, P.G., Ergönül, B., Kalyoncu, F., Akata, I., “Fatty Acid Compositions of Five Wild Edible Mushroom Species Collected from Turkey”,International Journal of Pharmacology, 8(5), 463-466, 2012. [19]. Durmaz, F., Aktaş, S., ŞimşekSezer, E.N., “BovistaplumbeaPers.'nın Yağ Asiti İçeriklerinin İncelenmesi”, MantarDergisi,8(2),104-108, 2017. [20]. Işık, H., Türkekul, İ., Çınar Yılmaz, H., Bengü, A.Ş., “Determination of fatty acid profile and mineral contents of Tricholomopsis rutilans collected from Yozgat” Anatolian Journal of Botany, 3(2), 64-68, 2019. [21]. Bengü, A.Ş., “Some elements and fatty acid profiles of three different edible mushrooms from Tokat province in Turkey”, Progress in Nutrition, 21-1,189-213, 2019.
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Details

Primary Language English
Journal Section Article
Authors

Handan Çınar Yılmaz 0000-0001-7215-7822

Hakan Işık 0000-0001-8241-0078

A. Şükrü Bengü 0000-0002-7635-4855

İbrahim Türkekul

Publication Date June 29, 2020
Submission Date May 4, 2020
Acceptance Date June 25, 2020
Published in Issue Year 2020 Volume: 6 Issue: 1

Cite

IEEE H. Çınar Yılmaz, H. Işık, A. Ş. Bengü, and İ. Türkekul, “FATTY ACID CONTENTS OF TWO EDIBLE MUSHROOM SPECIES (CYCLOCYBE AEGERITA AND HYGROPHORUS EBURNEUS) COLLECTED FROM TOKAT REGION”, MEJS, vol. 6, no. 1, pp. 37–43, 2020, doi: 10.23884/mejs.2020.6.1.05.

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