Conference Paper
BibTex RIS Cite

Determination of Fatty Acid Content of Lepista irina (Fr.) H.E. Bigelow Collected From Natural Environment

Year 2019, Volume: 10 Issue: 3, 114 - 118, 26.12.2019

Abstract

Lepista
irina
(Fr.) H.E. Bigelow is a wild edible mushroom grown
among the herbaceous plant and grasses, especially in open areas of forests.
The material of our study was collected from
Aydıncık district of Yozgat during routine field trips. Fatty acid analyzes
were performed by GC-MS after obtaining methyl esters of fatty acids.
As a result of the analysis; saturated (palmitic
acid C16:00, stearic C18:0), monounsaturated (oleic acid C18:1) and polyunsaturated
fatty acids (linoleic acid C18:2) were determined in different rates.
It was observed among the detected fatty acids
that linoleic, oleic and palmitic acids were the highest amounts fatty acids
with proportions of 43.07%, 33.08% and 16.55%, respectively.  

References

  • Agrahar-Murugkar, D. ve Subbulakshmi, G. (2005). Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya. Food Chemistry, 89(4), 599.
  • Barros, L., Venturini, B.A., Baptısta, P., Estevinho L.M., ve Ferreira I.C.F.R. (2008). Chemical Composition and Biological Properties of Portuguese Wild Mushrooms: A Comprehensive Study. J. Agric. Food Chem., 56 3856–3862.
  • Bengü, A. (2019). Some elements and fatty acid profles of three different wild edible mushrooms from Tokat province in Turkey. Progress in Nutrition, 21(1) 189-193.
  • Bon, M. (1987). The Mushrooms and Toadstools of Britain and North-Western Europe. Hodder-Stoughton, London, 352 p.
  • Breitenbach, J. ve Kränzlin, F. (1991). Fungi of Switzerland. Vol: 3, Boletes and Agarics 1. Part, Verlag Mykologia CH-6000 Luzern 9, Switzerland, 361 p.
  • Christie, W.W. (1990) Gas chromatography and lipids. The Oil Press, Glaskow, 302 p.
  • Çağlarırmak, N., Ünal, K. ve Ötles, S. (2012). Nutritional value of Edible Mushrooms Collected from the Black Sea Region of Turkey. Mycologia Aplicada International, 14(1) 1-5.
  • Demirbaş, A. (2001). Concentrations of 21 Metals in 18 Species of Mushrooms Growing in the East Black Sea Region. FoodChemistry, 75 453-457.
  • Diez, V. A. ve Alvarez, A. (2001). Compositional and nutritional studies on two wild edible mushrooms from northwest Spain. FoodChem., 75 417-422.
  • Durmaz, F., Şimşek Sezer E.N. ve Aktaş S. (2018). Yenilebilir Bir Tür Olan Lycoperdon utriformis Bull.’in Yağ Asit Kompozisyonlarının Gaz Kromatoğrafisi (GC)’de Tayin Edilmesi. Mantar Dergisi, 9(1) 50-53.
  • Hara, A. ve Radin, N.S. (1978) Lipid Extraction of Tissues with a Low-Toxicity Solvent, Analytical Biochemistry, 90 420–426.
  • Harvey, R.A. ve Ferrier, D.R. (2011). Biochemistry 5th edition, Lippincott Williams & Wilkins, a Wolters Kluwer business. 182.
  • Manzi, P., Aguzzi, A. ve Pizzoferrato, L. (2001). Nutritional value of mushrooms widely consumed in Italy. Food Chemistry, 73 321–325.
  • Mendil, D., Uluözlü, Ö.D., Hasdemir, E. ve Çağlar, A. (2004). Determination of trace elements on some wild edible mushroom Samples from Kastamonu Turkey. Food Chemistry, 88 281-285.
  • Moser, M. (1983). Keys to Agarics and Boleti. Gustav Fischer Verlag, Stuttgart, 535 p.
  • Murray, R. K., Granner, D.K., Mayes P.A. ve Rodwell V.W. (2003). Harper’s Illustrasted Biochemistry, twentysix edition, McGraw-HillCompanies, 593.
  • Phıllıps,, R. (1981). Mushrooms and Other Fungi of Great Britain &Europe. Pan Books Ltd., 288p, London.
  • Racz, L., Papp, L., Prokai, B. ve Kovacz, Z. (1996). Trace element determination in cultivated mushrooms: an investigation of manganese, nickel, and cadmium intake in cultivated mushrooms using ICP atomic emission. Microchemical Journal, 54 444–451.
  • Sanmee, R., Dell, B., Lumyong, P., Izumori, K. ve Lumyong, S. (2003). Nutritive value of popular wild edible mushrooms from northern Thailand. Food Chemistry, 82 527-532.
  • Sharma, S.K. ve Gautam, N. (2015). Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species. BioMed Research International, 2015, 1-12.
  • Toledo, C.V., Barroetaveña, C., Fernandes, Â., Barros, L. ve Ferreira, I.C.F.R. (2016). Chemical and Antioxidant Properties ofWild Edible Mushrooms from Native Nothofagus spp. Forest, Argentina. Molecules, 21 1201.
  • Tvrzicka, E., Kremmyda, L.S., Stankova, B. ve Zak A. (2011). Fatty acids as biocompounds: Their role in human metabolism, health and disease – a review. part 1: classification, dietary sources and biological functions. Biomedical Papers, 155(2) 117-130.
  • Üstün, O. (2011). Makrofungusların Besin Değeri ve Biyolojik Etkileri. Turk hij. Den. Biyol. Derg., 68(4) 223-240.
  • Woldegiorgis, A.Z., Abate, D., Haki, G.D., Ziegler, G.R. ve Harvatine, K.J. (2015). Fatty acid profile of wild and cultivated edible mushrooms collected from Ethiopia. Journal of Nutrition & Food Sciences, 5(3) 360.
  • Yıldız A., Karakaplan, M. ve Aydın, F. (1998). Studies on Pleurotus ostreatus (Jacq. Ex Fr.) Kum var. Salignus (Pers. Ex Fr.) Konr. Et Matubl.: cultivation, proximate composition, organic and mineral composition of carpophores. Food Chem., 61 127-130.
  • Yılmaz, N., Solmaz, M., Türkekul, İ. ve Elmastaş, M. (2006). Fatty acid composition in some wild edible mushrooms growing in the middle Black Sea region of Turkey. Food Chemistry 99 168–174.

Doğal Ortamdan Toplanan Lepista irina (Fr.) H.E. Bigelow’nın Yağ Asidi İçeriğinin Belirlenmesi

Year 2019, Volume: 10 Issue: 3, 114 - 118, 26.12.2019

Abstract

Lepista irina (Fr.) H.E. Bigelow ormanların özellikle açık alanlarında tek yıllık otsu
bitkilerin ve çimenlerin arasında gelişen yenen bir makromantardır. Çalışmamızın materyali olan makromantar
örnekleri rutin olarak yapılan arazi gezileri sırasında Yozgat’ın Aydıncık
ilçesinden toplanmıştır.
Yağ asidi analizleri, yağ asitlerinin metil
esterleri elde edildikten sonra, GC-MS cihazı ile yapılmıştır.
Analizler sonucunda;
farklı oranlarda doymuş (palmitik asit C16:00, stearik C18:0), tekli doymamış
(oleik asit C18:1) ve çoklu doymamış yağ asitleri (linoleik asit C18:2) tespit
edilmiştir.
Tespit edilen yağ asitleri arasında miktarı en fazla
olanların; %43.07 linoleik asit, %33.08 oleik asit, %16.55 palmitik asit olduğu
görülmüştür.

References

  • Agrahar-Murugkar, D. ve Subbulakshmi, G. (2005). Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya. Food Chemistry, 89(4), 599.
  • Barros, L., Venturini, B.A., Baptısta, P., Estevinho L.M., ve Ferreira I.C.F.R. (2008). Chemical Composition and Biological Properties of Portuguese Wild Mushrooms: A Comprehensive Study. J. Agric. Food Chem., 56 3856–3862.
  • Bengü, A. (2019). Some elements and fatty acid profles of three different wild edible mushrooms from Tokat province in Turkey. Progress in Nutrition, 21(1) 189-193.
  • Bon, M. (1987). The Mushrooms and Toadstools of Britain and North-Western Europe. Hodder-Stoughton, London, 352 p.
  • Breitenbach, J. ve Kränzlin, F. (1991). Fungi of Switzerland. Vol: 3, Boletes and Agarics 1. Part, Verlag Mykologia CH-6000 Luzern 9, Switzerland, 361 p.
  • Christie, W.W. (1990) Gas chromatography and lipids. The Oil Press, Glaskow, 302 p.
  • Çağlarırmak, N., Ünal, K. ve Ötles, S. (2012). Nutritional value of Edible Mushrooms Collected from the Black Sea Region of Turkey. Mycologia Aplicada International, 14(1) 1-5.
  • Demirbaş, A. (2001). Concentrations of 21 Metals in 18 Species of Mushrooms Growing in the East Black Sea Region. FoodChemistry, 75 453-457.
  • Diez, V. A. ve Alvarez, A. (2001). Compositional and nutritional studies on two wild edible mushrooms from northwest Spain. FoodChem., 75 417-422.
  • Durmaz, F., Şimşek Sezer E.N. ve Aktaş S. (2018). Yenilebilir Bir Tür Olan Lycoperdon utriformis Bull.’in Yağ Asit Kompozisyonlarının Gaz Kromatoğrafisi (GC)’de Tayin Edilmesi. Mantar Dergisi, 9(1) 50-53.
  • Hara, A. ve Radin, N.S. (1978) Lipid Extraction of Tissues with a Low-Toxicity Solvent, Analytical Biochemistry, 90 420–426.
  • Harvey, R.A. ve Ferrier, D.R. (2011). Biochemistry 5th edition, Lippincott Williams & Wilkins, a Wolters Kluwer business. 182.
  • Manzi, P., Aguzzi, A. ve Pizzoferrato, L. (2001). Nutritional value of mushrooms widely consumed in Italy. Food Chemistry, 73 321–325.
  • Mendil, D., Uluözlü, Ö.D., Hasdemir, E. ve Çağlar, A. (2004). Determination of trace elements on some wild edible mushroom Samples from Kastamonu Turkey. Food Chemistry, 88 281-285.
  • Moser, M. (1983). Keys to Agarics and Boleti. Gustav Fischer Verlag, Stuttgart, 535 p.
  • Murray, R. K., Granner, D.K., Mayes P.A. ve Rodwell V.W. (2003). Harper’s Illustrasted Biochemistry, twentysix edition, McGraw-HillCompanies, 593.
  • Phıllıps,, R. (1981). Mushrooms and Other Fungi of Great Britain &Europe. Pan Books Ltd., 288p, London.
  • Racz, L., Papp, L., Prokai, B. ve Kovacz, Z. (1996). Trace element determination in cultivated mushrooms: an investigation of manganese, nickel, and cadmium intake in cultivated mushrooms using ICP atomic emission. Microchemical Journal, 54 444–451.
  • Sanmee, R., Dell, B., Lumyong, P., Izumori, K. ve Lumyong, S. (2003). Nutritive value of popular wild edible mushrooms from northern Thailand. Food Chemistry, 82 527-532.
  • Sharma, S.K. ve Gautam, N. (2015). Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species. BioMed Research International, 2015, 1-12.
  • Toledo, C.V., Barroetaveña, C., Fernandes, Â., Barros, L. ve Ferreira, I.C.F.R. (2016). Chemical and Antioxidant Properties ofWild Edible Mushrooms from Native Nothofagus spp. Forest, Argentina. Molecules, 21 1201.
  • Tvrzicka, E., Kremmyda, L.S., Stankova, B. ve Zak A. (2011). Fatty acids as biocompounds: Their role in human metabolism, health and disease – a review. part 1: classification, dietary sources and biological functions. Biomedical Papers, 155(2) 117-130.
  • Üstün, O. (2011). Makrofungusların Besin Değeri ve Biyolojik Etkileri. Turk hij. Den. Biyol. Derg., 68(4) 223-240.
  • Woldegiorgis, A.Z., Abate, D., Haki, G.D., Ziegler, G.R. ve Harvatine, K.J. (2015). Fatty acid profile of wild and cultivated edible mushrooms collected from Ethiopia. Journal of Nutrition & Food Sciences, 5(3) 360.
  • Yıldız A., Karakaplan, M. ve Aydın, F. (1998). Studies on Pleurotus ostreatus (Jacq. Ex Fr.) Kum var. Salignus (Pers. Ex Fr.) Konr. Et Matubl.: cultivation, proximate composition, organic and mineral composition of carpophores. Food Chem., 61 127-130.
  • Yılmaz, N., Solmaz, M., Türkekul, İ. ve Elmastaş, M. (2006). Fatty acid composition in some wild edible mushrooms growing in the middle Black Sea region of Turkey. Food Chemistry 99 168–174.
There are 26 citations in total.

Details

Primary Language Turkish
Journal Section XI. Türkiye Yemeklik Mantar Kongresi
Authors

İbrahim Türkekul 0000-0002-1036-9835

Aydın Şükrü Bengü 0000-0002-7635-4855

Handan Çınar Yılmaz This is me 0000-0001-7215-7822

Hakan Işık 0000-0001-8241-0078

Publication Date December 26, 2019
Published in Issue Year 2019 Volume: 10 Issue: 3

Cite

APA Türkekul, İ., Bengü, A. Ş., Çınar Yılmaz, H., Işık, H. (2019). Doğal Ortamdan Toplanan Lepista irina (Fr.) H.E. Bigelow’nın Yağ Asidi İçeriğinin Belirlenmesi. Mantar Dergisi, 10(3), 114-118. https://doi.org/10.30708/mantar.639001

The works submitted to our journals are first judged grammatically. After this phase, articles are sent two reviewers. If necessary, the third reviewer is assessed. In the publication of works, a decision is made by evaluating the level of contribution to science and readers within the criteria specified in the writing rules. Reviewers are requested to submit their assessments within 30 days at the latest. The reviewers' evaluations and the answers to these evaluations are reviewed by the editor and it is decided whether the work will be published or not.

International Peer Reviewed Journal

The journal doesn’t have APC or any submission charges

Creative Commons Lisansı
This work is licensed under a Creative Commons Attribution 4.0 License