Vitamin and fatty acid composition of P. eryngii var. eryngii

Year 2011, , 16 - 20, 23.12.2011

Mehmet Akyüz , Sevda Kirbag Sevda Kırbağ Mustafa Karatepe Mustafa Karatepe Mehmet Güvenç Fikriye Zengin

https://doi.org/10.17678/beuscitech.47155

Cited By: 6

Abstract

In this study, fatty acid and vitamin contents of P. eryngii var. eryngii grown on various agro-residue were determined. The distribution of oil acid in 100 g lipid extracted from samples were found to be 0.00-0.59 g C14:0, 0.00-1.68 g C15:0, 13.56-20.09 g C16:0, 0.00-4.98 g C16:1, 0.00-0.22 g C17:1, 1.35-5.41 g C18:0, 10.77-34.80 g C18:1, 33.06-70.39 g C18:2, 0.00-1.17 g C18:3, 0.00-0.53 g C20:0, 0.00-0.59 g C20:2, 0.00-0.25 g C20:1, 0.00-4.14 g C20:3, 0.00-0.51 g C20:5, 0.00-1.15 g C22:0, 0.00-0.30 g C22:1, 0.00-3.54 g C22:2, 0.00-0.33 g C22:4, 0.00-1.15 g C22:5, 0.00-3.93 g C22:6 and 0.00-2.07 g C24:0, of wet weight. The contents of vitamin were 0.014-0.064 A, 0.869-3.565 E, 55.980-473.405 C and 0.087-5.619 MDA mg/kg of wet weight. It has been determined that P. eryngii var. eryngii is rich from the point of view of unsaturated fatty acids such as linoleic acid, oleic acid and palmitic acid, and especially vitamins C, also antioxidants vitamins such as vitamin A, E and MDA.

Keywords

Fatty acid, mushroom, P. eryngii var. eryngii, vitamin

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