Impact of Mushrooms' Vegetative Places and Morphological Parts of a Fruiting Body on the Fatty Acids Profile of Wild Leccinum aurantiacum and Leccinum versipelle
文献类型： 外文期刊
作者： Pietrzak-Fiecko, Renata 1 ; Galgowska, Michalina 1 ; Falandysz, Jerzy 2 ;
作者机构： 1.Univ Warmia & Mazury, Dept Commod & Food Anal, Cieszynski 1 Sq, PL-10719 Olsztyn, Poland
2.Univ Gdansk, Environm Chem & Ecotoxicol, PL-80308 Gdansk, Poland
3.Univ Cartagena, Environm & Computat Chem Grp, Sch Pharmaceut Sci, Zaragocilla Campus, Cartagena 130015, Colombia
4.Yunnan Acad Agr Sci, Inst Med Plants, Kunming 650200, Yunnan, Peoples R China
关键词： edible mushrooms; fatty acids; wild mushrooms; caps; stipes
期刊名称：CHEMISTRY & BIODIVERSITY （ 影响因子：2.408； 五年影响因子：2.351 ）
ISSN： 1612-1872
年卷期：
页码：
收录情况： SCI
摘要： The aim of this study was to indicate potential differences in composition of fatty acids between two mushroom species as well as to examine the impact of mushrooms' vegetative places and morphological parts of a fruiting body on the fatty acids profile. The research material consisted of 72 samples of wild Leccinum aurantiacum and Leccinum versipelle in the form of caps and stipes, collected from three selected regions of Poland. Determination of the examined compounds was performed by gas chromatography (FID). Linoleic (C18 : 2), oleic (C18 : 1) and palmitic (C16:0) acids were the predominant compounds in all samples under study. The profile of fatty acids in Leccinum aurantiacum and Leccinum versipelle was varied depending on mushroom species, a region and morphological parts of a fruiting body. The high content of polyunsaturated fatty acids in polish L. aurantiacum and L. versipelle provides that the mushroom may be recommended in different types of diets.
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