The fatty acid profile was analyzed with a Chrompack CP 9001 chro

The fatty acid profile was analyzed with a Chrompack CP 9001 chromatograph equipped with a split-splitless www.selleckchem.com/products/wortmannin.html injector, a FID and a Chrompack CP-9050 autosampler. The temperatures of the injector and detector were 250��C. Separation was achieved on a 50m �� 0.25mm i.d. fused silica capillary column coated with a 0.19��m film of CP-Sil 88. Helium was used as carrier gas at an internal pressure of 120kPa. The column temperature was 140��C, for a 5min hold, and then programmed to increase to 220��C at a rate of 4��C/min and then held for 10min. The split ratio was 1:50, and the injected volume was 1.2��L. The results are expressed in relative percentage of each fatty acid, calculated by internal normalization of the chromatographic peak area.

Fatty acid identification was made by comparing the relative retention times of FAME peaks from samples with standards. A Supelco mixture of 37 FAMEs (standard 47885-U) was used. Some fatty acid isomers were identified with individual standards also purchased from Supelco [1].2.3. Statistical AnalysisThe data presented are the averages of the results of three replicates with a standard error of less than 5%.3. Results and DiscussionThe fatty acid compositions of the wild edible mushrooms analyzed are shown in Table 2. Table 2Composition of fatty acids in six wild mushrooms (dry basis, % of total fatty acid).In the present work, fatty acid compositions of fruit bodies of six wild edible mushroom species (Boletus reticulatus, Flammulina velutipes var. velutipes, Lactarius salmonicolor, Pleurotus ostreatus, Polyporus squamosus, and Russula anthracina) were investigated.

The fatty acid compositions were different among all species. Unsaturated fatty acid levels were higher than saturated ones. This agrees with the observations that unsaturated fatty acids predominate over saturated ones in mushrooms [11]. The carbon chain lengths of fatty acids were from 4 to 24. cis-Linoleic acid was the major fatty acid detected in all species. In addition to cis-linoleic acid, cis-oleic, palmitic, and stearic acids were the other abundant fatty acids in the mushrooms. These four fatty acids were present in all of the mushrooms examined. Similar observations have been made in other mushrooms [1, 2].All the mushrooms analyzed contained large quantities of essential fatty acid, cis-linoleic acid. Essential fatty acids are fatty acids that humans and other animals must ingest because the body requires them for good health but cannot syntesize them [12]. cis-Linoleic Anacetrapib acid (18:2) was obtained in high amounts in P. ostreatus (65.29%). cis-Linoleic acid occurred in large amounts in the fruit bodies of L. salmonicolor (59.44%) and F. velutipes (40.87%) compared to other fatty acids.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>