BAZI YABANİ MANTARLARIN YAĞ ASİDİ BİLEŞİMLERİ

Abstract

On iki yabani mantar türünün - dokuzu yenilebilir, üçü zehirli - yağ asidi bileşimi, Türkiye’nin Güneydoğu bölgesinden toplanarak gaz kromatografisi ile analiz edilmiştir. Türler arasında yağ asidi dağılımında belirgin farklılıklar gözlenmiştir. İncelenen türlerin çoğunda linoleik asit (C18:2n-6), oleik asit (C18:1n-9) ve palmitik asit (C16:0) baskın yağ asitleri olarak bulunmuştur. Buna karşılık, Russula rubroalba türü, olağanüstü yüksek kaprik asit (C10:0) düzeyi ile dikkat çekmiştir. Linoleik asidin oranı türlere göre %32 ile %82 arasında değişmiştir. Daha düşük seviyelerde tespit edilen diğer yağ asitleri ise stearik (C18:0), linolenik (C18:3n-3), palmitoleik (C16:1n-7), miristik (C14:0) ve laurik (C12:0) asit olmuştur. Genel olarak, doymamış yağ asitlerinin toplam lipid fraksiyonundaki payı doymuş yağ asitlerinden belirgin şekilde yüksek bulunmuştur. Bu sonuçlar, mantarların besinsel potansiyelini yansıtmanın yanı sıra, yağ asidi bileşimlerinin değerli bir kemotaksonomik gösterge olabileceğini ortaya koymaktadır.

Keywords

• Yabani mantarlar
• yağ asidi bileşimi
• gaz kromatografisi
• PUFA
• MUFA

FATTY ACID COMPOSITIONS OF SOME WILD MUSHROOMS

Abstract

The fatty acid compositions of 12 mushroom species, including nine edible and three poisonous wild varieties collected in Southeastern Türkiye, were examined using gas chromatography. Considerable interspecific variation was observed in the fatty acid profiles. Linoleic (C18:2n-6), oleic (C18:1n-9), and palmitic (C16:0) acids were the predominant components in nearly all mushrooms studied, whereas Russula rubroalba was distinguished by its unusually high capric acid (C10:0) content. The proportion of linoleic acid ranged between 32% and 82% depending on the species. Stearic (C18:0), linolenic (C18:3 n-3), palmitoleic (C16:1n-7), myristic (C14:0), and lauric (C12:0) acids were detected in relatively minor amounts. In general, unsaturated fatty acids comprise a substantially higher share of the total lipid fraction than saturated fatty acids. These findings suggest that fatty acid profiles can provide insights into the nutritional properties and taxonomic differentiation of wild mushrooms.

Keywords

• Wild mushrooms
• fatty acid composition
• gas chromatography
• PUFA
• MUFA

References

1. Acay, H. (2018). Yenilebilen yabani mantar Morchella esculenta (L.) Pers.’nın besinsel kalitesi ve biyoaktif özelliklerinin değerlendirilmesi. Mantar Dergisi, 9(2), 95-105. https://dx.doi.org/10.30708/mantar. 400027 Acay, H., Baran, F. (2019). Fatty acid compositions of total lipid, phospholipid and triacylglycerol fractions of the wild edible mushroom Pleurotus ostreatus and Russula delica with cytotoxic activities on prostate carcinoma cell lines. Medicine Science, 8(3),736- 740. https://dx.doi.org/10.5455/medscience.2019.08.9071
2. Ayaz, F.A., Chuang, L.T., Torun, H., Colak, A., Sesli, E., Presley, J., Glew, R.H. (2011). Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey. International Journal of Food Sciences and Nutrition, 62(4), 328–335. https://dx.doi.or g/10.3109/09637486.2010.533160
3. Barros, L., Baptista, P., Correia, D.M., Casal, S., Oliveira, B., Ferreira, I.C.F.R. (2007). Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chemistry, 105 (1),140-145. https://dx.doi.org/10.1016/j. foodchem.2007.03.052
4. Bengü, A.Ş. (2020). The fatty acid composition in some economic and wild edible mushrooms in Turkey. Progress in Nutrition, 22 (1), 185- 192. https://dx.doi.org/10.23751/pn.v22i1.7909
5. Brene, W.M. (1990). Nutritional and medicinal value of specialty mushrooms. Journal of Food Protection, 53, 883–894. https://dx.doi. org/10.4315/0362-028X-53.10.883
6. Das, A.K., Asif, Md., Hasan, G.M.M.A. (2023). A comparative study of fatty acid compositions of three cultivated edible mushroom species of Bangladesh. Journal of Agriculture and Food Research, 12, 100620. https://dx.doi.org/ 10.1016/j.jafr.2023.100620
7. Diez, V.A., Alvarez, A. (2001). Compositional and nutritional studies on two wild edible mushrooms from northwest Spain. Food Chemistry, 75, 417–422. https://doi.org/10.1016/S0308-8146(01)00229-1
8. Duncan, D.B. (1955). Multiple range and multiple F test. Biometrics, 11, 1–42. http://dx.doi.org/10.2307/3001478

9. Duranova, H., Kuzelova, L., Fialkova, V., Simora, V., Kovacikova, E., Joanidis, P., & Gabriny, L.(2025). Coconut-sourced MCT oil: its potential health benefits beyond traditional coconut oil. Phytochemistry Reviews, 24, 659–700. http://dx.doi.org/10.1007/s11101-024-09969-1
10. Ergönül, P.G., Akata, I., Kalyoncu, F., Ergönül, B. (2013). Fatty acid compositions of six wild edible mushroom species. Scientific World Journal, 6,163964. https://doi.org/10.1155/2013/163964
11. Folch, J., Lees, M., Sladane-Stanley, G.H.A. (1957). Simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, 226, 497-509.
12. Fujioka, T., Kondou, T., Fukuhara, A., Tounou, S., Mine, M., Mataki, N., &, Miyakawa, H. (2003). Efficacy of a glycyrrhizin suppository for the treatment of chronic hepatitis C: a pilot study. Hepatology Research, 26(1), 10–14. https://doi: 10.1016/s1386-6346(02)00332-7
13. Ikram, A., Ibrahim, N.A., Arshad, M.T., Fatima, A., Taseer, A.A., Hussain, M.F., &, Al-Duais, M.A. (2025). Mushroom bioactive molecules as anticancerous agents: An overview. Food Science and Nutrition, 14,13(7):e70580. https://doi.org/10.1002/fsn3.70580
14. Mykchaylova, O., Besarab, A., Negriyko, A., Lomberg, M., Poyedinok, N. (2025). Influence of low-intensity artificial light on the fatty acid profile of the biotechnologically important culinary mushroom Pleurotus eryngii in vitro. BMC Biotechnology, 24:25(1),24. https://doi. org/10.1186/s12896-025-00957-7
15. Nes, W.R., Nes, W.D. (1980). Lipids in Evolution. Plenum Press, New York, USA, pp. 120–211.
16. Noël-Suberville, C., Cruz, C., Guinbertau, J., Montury, M. (1996). Correlation between fatty acid content and aromatic compound release in fresh blewit (Lepista nuda). Journal of Agricultural and Food Chemistry, 44, 1180–1183. https://doi.org/10.1021/jf950438w
17. Petrovic, J., Stojković, D., Reis, F., Barros, L., Glamoclija, J., Ćirić, A., Soković, M. (2014). Study on chemical, bioactive and food preserving properties of Laetiporus sulphureus (bull.: Fr.) Murr. Food & Function, 5 (7),1441-1451.https://doi.org/10.1039/C4FO00113C
18. Ribeiroa, B., Paula, G.P, Paula, B.A, Paula, B., Patrícia, V. (2009). Fatty acid composition of wild edible mushrooms species: A comparative study. Microchemical Journal, 93 (1), 29–35. https://doi.org/10.1016/j. microc.2009.04.005
19. Roopashree, P.G., Shetty, S.S., Kumari, N.S. (2021). Effect of medium chain fatty acid in human health and disease. Journal of Functional Foods, 87, 104724. https://doi.org/10.1016/j.jff.2021.104724
20. Saini, R.K., Rauf. A., Khalil, A.A., Eun-Young, K., Young-Soo, K., Anwar, S., &, Rengasamy, K.R.R. (2021). Edible mushrooms show significant differences in sterols and fatty acid compositions. South African Journal of Botany, 141, 344-356. https://doi.org/10.1016/J. SAJB.2021.05.022
21. Sande, D., Oliveira, G.P.D., Moura, M.A.F.E., Martins, B.D.A., Lima, M.T.N.S., Takahashi, J.A. (2019). Edible mushrooms as a ubiquitous source of essential fatty acids. Food Research International, 125, 108524. https://doi.org/10.1016/j.foodres.2019.108524.
22. Senatore, F. (1992). Chemical constituents of some mushrooms. Journal of the Science of Food and Agriculture, 58, 499-503. https://doi. org/10.1002/jsfa.2740580407
23. Shoeb, M., Mondal, P., Kylin, H., Nahar, N. (2017). Chemical and biological activity of mushrooms naturally occurring in Bangladesh. Asian Journal of Pharmacognosy, 1 (3), 42-51.
24. Simopoulos, A.P. (2002). The importance of the ratio of omega-6/ omega-3 essential fatty acids, Biomedicine and Pharmacotheraphy, 56(8), 365–379. https://doi.org/10.1016/s0753-3322(02)00253-6.
25. Tan, R.Y., Ilham, Z., Wan-Mohtar, W.A.A.Q.I., Halim-Lim, S.A., Usuldin, S.R.A., Ahmad, R., Adlim, M. (2024). Mushroom oils: A review of their production, composition, and potential applications. Heliyon, 10 (11), e31594. https://doi.org/10.1016/j.heliyon.2024. e31594
26. Yılmaz, N., Türkekul, I., Bulut, S., Sahin, F., Bayrak, Ö. F. (2013). Fatty acid composition in ten mushroom species collected from middle Black Sea Region of Turkey. Asian Journal of Chemical, 25 (3), 1216 – 1220.
27. Zengin, G., Sarikurkcu, C., Aktumsek, A., Uysal, Ş., Ceylan, R., Anwar, F., Solak, M.H. (2015). A Comparative fatty acid compositional analysis of different wild species of mushrooms from Turkey. Emirates Journal of Food and Agriculture, 27(7), 532-536. https://doi. org/10.9755/ejfa.2015.05.264