A review on fatty acid profiles of edible wild mushrooms from Turkey

Authors : Sanem BULAM, Nebahat ÜSTÜN, Aysun PEKŞEN

Pages : 46-51

View : 26 | Download : 8

Publication Date : 2021-12-06

Article Type : Review Paper

Abstract :Edible wild mushrooms insert ignore into journalissuearticles values(EWM); are called “healthy foods” in terms of nutritional value due to their low energy value, low fat and saturated fatty acid insert ignore into journalissuearticles values(SFA); content, high biological protein content and being cholesterol-free. They are also a valuable natural source of unsaturated fatty acids insert ignore into journalissuearticles values(UFA);, carbohydrates, dietary fibers, vitamins, and minerals. EWM mostly contain crude fat as low as 2-6 g 100 g-1 DW and this fat consists mainly of UFA. In terms of polyunsaturated insert ignore into journalissuearticles values(PUFA); and monounsaturated fatty acid insert ignore into journalissuearticles values(MUFA); composition, linoleic insert ignore into journalissuearticles values(C18:2, ω-6); and oleic acids insert ignore into journalissuearticles values(C18:1, ω-9); represent more than the two-thirds weight of all fatty acids found in EWM. As an SFA, palmitic acid insert ignore into journalissuearticles values(C16:0); ranks third with a large difference in content. Essential UFA such as linoleic and linolenic acids insert ignore into journalissuearticles values(C18:3, ω-3);, which cannot be synthesized by the human body, can be obtained from EWM. UFA are important for cardiovascular health, lowering blood cholesterol and regulating blood lipid profiles. Consumption of essential UFA in balanced proportions insert ignore into journalissuearticles values(1:1 or 2:1 ω-6/ω-3); may also help to prevent obesity. Due to the increasing interest in the consumption of EWM for human health and welfare, this review highlights the recently determined fatty acid profiles of EWM growing in rich vegetation of Turkey.
Keywords : Edible wild mushroom, Fatty acid composition, Health, Omega 6, Turkey