Fatty acid profile of wild edible and cultivated mushrooms (pleurotus ostreatus, amanita spp and termitomyces microcarpus)

Nutrition&Food Science,Volume 47, Issue 3, May 2017. Purpose Fat content and fatty acid profile of cultivated (Pleurotus ostreatus) and wild edible mushrooms (Amanita spp and Termitomyces microcarpus) were investigated. Design/methodology/approach Pleurotus ostreatus was grown in soil and on cotton seed husks in mushroom growing rooms at Busitema University, Uganda. T. microcarpus and Amanita spp were collected from the wild. Freshly harvested mushrooms were dried at 60 ºC for 48 hours in a hot air oven. Oil was extracted using a Clevenger apparatus. Fatty acid analysis was done using gas chromatography with flame ionization detection. Findings Fat content ranged between 0.24 and 5.23%. Variation was noted between P. ostreatus grown in soil and on cotton seed h usks (P = 0.0090). Similarly, Amanita spp and T. microcarpus had differing fat contents (P = 0.0098). Polyunsaturated fatty acids (PUFA) predominated over saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). Linoleic acid was the most abundant FA (30.91 to 54.35%). It varied between A manita spp and T. microcarpus (P = 0.0001) but not between substrates (P = 0.1891). Ratios of PUFA/SFA, MUFA/SFA and PUFA/MUFA were within the desirable ranges. Omega-6 FA/ω-3 FA ratio was higher than that recommended for a healthy diet. However, the low amount of fat in mushrooms suppresses the ne gative effects of a high ω-6 FA/ω-3 FA ratio. Originality/value Information on FA profile of cultivated and wild ed...
Source: Nutrition and Food Science - Category: Nutrition Source Type: research