Advisor(s)
Abstract(s)
A comparative study was developed on the total fatty acids composition of twelve wild edible mushroom
species (Suillus bellini, Suillus luteus, Suillus granulatus, Hygrophorus agathosmus, Amanita rubescens, Russula
cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, Cantharellus cibarius, Amanita caesarea
and Hydnum rufescens). In order to define qualitative and quantitative profiles, combined fatty acids were
hydrolyzed with potassium hydroxide/methanol and all free compounds were derived to their methyl ester
forms with methanolic boron trifluoride, followed by analysis by GC-MS. Thirty fatty acids were determined.
As far as we know, the fatty acid profiles of A. caesarea and H. rufescens are described for the first time. As for
the remaining species, a high number of new compounds were identified, which much improved the
knowledge about their fatty acids profiles. In general, oleic, linoleic, palmitic and stearic acids were present in
highest contents. Polyunsaturated and monounsaturated fatty acids, valuable healthy compounds for
humans, predominated over saturated fatty acids for all the studied mushroom species. R. cyanoxantha
presented the highest fatty acids amounts, while B. edulis was the poorest species. By Agglomerative
Hierarchic Cluster Analysis the studied species were gathered in 5 groups, based in their fatty acid patterns
Description
Keywords
Wild edible mushrooms Fatty acids Comparative analysis
Citation
Ribeiro, Bárbara; Guedes de Pinho, Paula; Andrade, Paula; Baptista, Paula; Valentão, Patrícia (2009). Fatty acid composition of wild edible mushrooms species: a comparative study. Microchemical Journal. ISSN 0026-265X. 93:1, p. 29-35