FATTY ACID COMPOSITION IN WILD BOLETUS EDULIS FROM POLAND

Main Article Content

Renata Pietrzak-Fiećko

Keywords

Boletus edulis, edible mushrooms, fatty acids, human nutrition, Poland

Abstract

The aim of this study was to determine the content of fat and fatty acid profile in wild Boletus edulis. The research material consisted of 33 samples of wild Boletus edulis in the form of cups and stems, collected from four selected regions of Poland. Methyl esters of fatty acids were prepared by Peisker’s method. Separation of the examined compounds was performed by gas chromatography (FID). The dominant fatty acids in all samples under study were: C18:2, C18:1 and C16:0. The profile of fatty acids in Boletus edulis varied between the regions where the mushrooms were collected as well as the morphological parts of the fruiting body.

Abstract 676 | PDF Downloads 407

References

Alobo A.P. 2003. Proximate composition and functional properties of Pleurotus tuberregium sclerotia flour and protein concentrate. Plant Foods Hum. Nutr. 58: 1-9.

Bano Z. 1976. Nutritive value of Indian mushroom. Ind. Mushroom Sc. 1, 2: 473-484.

Barros L., Baptista P., Correia D.M., Casal S., Oliveira B. and Ferreira I.C.F.R. 2007. Fatty acid and sugar composition, and nutritional value of five wild edible mushrooms from Northest Portugal. Food Chem. 105: 140-145.

Barros L., Cruz T., Babtista P., Estevinho L.M. and Ferreira C.F.R. 2008. Wild and commercial
mushrooms as source of nutritient and nutraceuticals. Food Chem. Toxicol. 46: 2742-2747.

Diez V.A. and Alvarez A. 2001. Compositional and nutritional studies on two wild edible mushrooms from North West Spain. Food Chem. 75: 417-422.

Ga?gowska M., Pietrzak-Fie?ko R. and Felkner-Po?niakowska, B. 2012. Assessment of the chlorinated hydrocarbons residues contamination In edible mushrooms from the North-Eastern part of Poland. Food Chem. Toxicol. 50: 4125-4129.

Gaw?cki J. and Hryniewiecki L. 2000. Human nutrition. The basics of food science (tome 1). Warszawa, Wydawnictwo Naukowe PWN (in Polish).

Hunter J.E., Zhang J. and Kris-Etherton P.M. 2010. Cardiovascular disease risk of dietary stearic acid compared with trans, other saturated, and unsaturated fatty acids: a systematic review. Am. J. Clin. Nutr. 91: 46–63.

Innis S.M. 2005. Essential fatty acid transfer and fetal development. Placenta 26(19): 70-75.

Kala? P. 2009. Chemical composition and nutritional value of European species of wild growing mushrooms: A review. Food Chem. 113: 9-16.

Kala? P. 2013. A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms. J. Sci. Food Agric. 93(2): 209–18.

Kalogeropoulos N., Yanni A.E., Koutrotsios G. and Aloupi M., 2013. Bioactive microconstituents and antioxidant properties of wild edible mushrooms from the island of Lesvos, Greece. Food Chem. Toxicol. 55: 378–385.

Kanu P.J., Zhu K., Kanu J.B., Zhou H., Qian H. and Zhu K. 2007. Biologically active components and nutraceuticals in sesame and related products: A review and prospect. Trends Food Sci. Technol. 18: 599-608.

Kavishree S., Hemawathy J., Lokesh B.R., Shashirekha M.N. and Rajarathnam S. 2008. Fat and fatty acids of Indian edible mushrooms. Food Chem. 106: 597-602.

Kris-Etherton P.M. and Etherton T.D. 2003. The impact of the changing fatty acid pro?le of fats on diet assessment and health. J. Food Compos. Anal. 16: 373–378.

Lee K.J., Yun I.J., Kim H.Y., Lim S.H., Ham H.J., Eum W.S. and Joo J.H., 2011. Amino acid and fatty acid compositions of Agrocybe chaxingu, an edible mushroom. J. Food Compos. Anal. 24: 175–178.

Moioli B., Contarini G., Avalli A., Catillo G., Orru L., De Matteis G., Masoero G. and Napolitano F. 2007. Effect of stearoyl-coenzyme A desaturase polymorphism on fatty acid composition of milk. J. Dairy Sci. 90: 3553–3558.

Motard-Belanger A., Charest A., Grenier G., Paquin P., Chouinard Y., Lemieux S., Couture P. and Lamarche B. 2008. Study of the effect of trans fatty acids from ruminants on blood lipids and other risk factors for cardiovascular disease. Am. J. Clin. Nutr 87: 593–599.

Pedneault K., Angers P., Gosselin A., Tweddell R.J. 2006. Fatty acid composition of lipids from mushrooms belonging to the family Boletaceae. Mycol. Res. 110: 1179-1183.

Peisker K. 1964. A rapid semi-micro method for preparation of methyl esters from triglycerides using chloroform, methanol, sulphuric acid. J. Am. Oil Chem. Soc. 41: 87.

PN-A-78509:2007. Fresh mushrooms and mushroom products – methods of analysis.

PN-68/A-78508. Fresh mushrooms and mushroom products – collection and sample preparation.

Przys?awski J. and Boles?awska I., 2006. Food lipids- therapeutic or pathogenic factor. T?uszcze Jadalne 41: 179-192 (in Polish).

Ribeiro B., Guedes de Pinho P., Andrade P.B., Baptista P. and Valentão P., 2009. Fatty acid composition of wild edible mushrooms species: A comparative study. Microchem. J. 93: 29-35.

Sanmee R., Dell B., Lumyong P., Izumori K. and Lumyong S. 2003. Nutritive value of popular wild edible mushroom from northern Thailand. Food Chem. 82: 527-532.

Vaz J.A., Barros L., Martins A., Santos-Buelga C., Vasconcelos M.H. and Ferreira I.C.F.R. 2011. Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions. Food Chem. 126: 610–616.

Von Schacky C. and Harris W.S. 2007. Cardiovascular benefits of omega-3 fatty acids. Cardiovasc. Res. 73: 310-315.

Williams C.M. 2000. Dietary fatty acids and human health. Annales de Zootechnie 49: 165-180.

Yilmaz N., Solmaz M., Türkekul I. and Elmastas, M. 2006. Fatty acid composition in some wild edible mushrooms growing in the middle Black Sea region of Turkey. Food Chem. 99: 168-174.