A review on fatty acid profiles of edible wild mushrooms from Turkey

Year 2021, Volume: 2 Issue: 2, 46 - 51, 06.12.2021

Sanem Bulam Nebahat Üstün Aysun Pekşen

Abstract

Edible wild mushrooms (EWM) are called “healthy foods” in terms of nutritional value due to their low energy value, low fat and saturated fatty acid (SFA) content, high biological protein content and being cholesterol-free. They are also a valuable natural source of unsaturated fatty acids (UFA), carbohydrates, dietary fibers, vitamins, and minerals. EWM mostly contain crude fat as low as 2-6 g 100 g-1 DW and this fat consists mainly of UFA. In terms of polyunsaturated (PUFA) and monounsaturated fatty acid (MUFA) composition, linoleic (C18:2, ω-6) and oleic acids (C18:1, ω-9) represent more than the two-thirds weight of all fatty acids found in EWM. As an SFA, palmitic acid (C16:0) ranks third with a large difference in content. Essential UFA such as linoleic and linolenic acids (C18:3, ω-3), which cannot be synthesized by the human body, can be obtained from EWM. UFA are important for cardiovascular health, lowering blood cholesterol and regulating blood lipid profiles. Consumption of essential UFA in balanced proportions (1:1 or 2:1 ω-6/ω-3) may also help to prevent obesity. Due to the increasing interest in the consumption of EWM for human health and welfare, this review highlights the recently determined fatty acid profiles of EWM growing in rich vegetation of Turkey.

Keywords

Edible wild mushroom, Fatty acid composition, Health, Omega-6, Turkey

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