LIPID COMPOSITIONS OF Bjerkandera adusta (WILLD) P KARST

Authors : Selçuk KÜÇÜKAYDIN, Mehmet Emin DURU

Pages : 405-410

View : 30 | Download : 9

Publication Date : 2017-09-01

Article Type : Research Paper

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 insert ignore into journalissuearticles values(37.25%);, oleic acid insert ignore into journalissuearticles values( 9.51%); and stearic acid insert ignore into journalissuearticles values(4.51%); were found as major fatty acids of B.adusta. Additionally, ergosterol insert ignore into journalissuearticles values(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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