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Impact of Mushrooms’ Vegetative Places and Morphological Parts of a Fruiting Body on the Fatty Acids Profile of Wild Leccinum aurantiacum and Leccinum versipelle
Author(s) -
PietrzakFiećko Renata,
Gałgowska Michalina,
Falandysz Jerzy
Publication year - 2020
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.202000032
Subject(s) - polyunsaturated fatty acid , mushroom , chemistry , linoleic acid , food science , botany , fatty acid , biology , biochemistry
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.