BAZI YABANİ MANTARLARIN YAĞ ASİDİ BİLEŞİMLERİ

Öz

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.

Anahtar Kelimeler

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

FATTY ACID COMPOSITIONS OF SOME WILD MUSHROOMS

Öz

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.

Anahtar Kelimeler

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

Kaynakça

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