LIPID COMPOSITIONS OF Bjerkandera adusta (WILLD) P KARST

Year 2017, Volume: 35 Issue: 3, 405 - 410, 01.09.2017

Selçuk Küçükaydın Mehmet Emin Duru

Abstract

Mushrooms are considered as a substantial nutrient, which are the source of many vitamins as well as protein and mineral. Since ancient times, it has been known that mushrooms used as food as well as medicine in many societies. In addition to the nutritional properties of mushrooms, it is especially preferred by people due to its flavor and aroma. Despite the low fat content of mushrooms, the high proportion of polyunsaturated fatty acids further increasing the importance of mushrooms for nutrition. In this study, fatty acid components of an edible mushroom Bjerkandera adusta was investigated. It was determined that 20 of the 26 componets were fatty acid in the lipid fraction of B.adusta by using GC and GC/MS systems. Linoleic acid (37.25%), oleic acid ( 9.51%) and stearic acid (4.51%) were found as major fatty acids of B.adusta. Additionally, ergosterol (12.46%) was found in high concentration in the lipid fraction of B. adusta. As a result, it was found that the percentage of unsaturated fatty acids in the total lipid fraction is 52.69% in B.adusta.

Keywords

Bjerkandera adusta, fatty acid, ergosterol, GC, GC/MS, mushroom

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