Edible species of mushrooms, which grow naturally and have important ecological tasks, are collected and consumed as a foodstuff in our country as well as in many regions of the world. Many studies to determine the chemical structure of the mushrooms have revealed that they are valuable nutrient sources in terms of essential fatty acids, essential amino acids, vitamins, and minerals. It is especially preferred by people who are dieting because they are poor in terms of calories and fat. This study aimed to determine the fatty acid contents of Cyclocybe aegerita (V. Brig.) Vizzini and Hygrophorus eburneus (Bull.) Fr. Mushroom samples collected from the natural environment. Mushroom samples, which are the material of our study, were collected in Tokat during field trips. The analyzes were performed by GC-MS instrument after obtaining methyl esters of fatty acids. At the end of the studies, palmitic acid C16:0, stearic acid C18:0, oleic acid C18:1(n-9) and linoleic acid C18:2 (n-9-12) from C. aegerita samples; myristic acid C14:0, palmitic acid C16:0, palmitoleic acid C16:1 (n-9), stearic acid C18:0, oleic acid C18:1(n-9), linoleic acid C18:2 (n-9-12), and nervonic acid C24:1(n-9) from H. eburneus samples were determined in different proportions. The highest amount of fatty acid was found linoleic acid in C. aegerita with proportions of 54.33% and oleic acid in H. eburneus samples with proportions of 47.80%. In addition to also in both mushroom species, the total saturated fatty acid rate was higher than the total unsaturated fatty acid rate.


[1] Anderson, S.C., Cockayne, S., “Clinical Chemistry Concepts and Application”, McGraw-Hill, Medical Publishing Division, 2003.

[2] Ayaz, F.A., Torun, H., Özel, A., Çöl, M., Duran, C., Sesli, E., Çolak, A., “Nutritional value of some wild edible mushrooms from Black Sea Region (Turkey)”, Turkish Journal of Biochemistry, 36(3), 213-221, 2011.

[3] Pekşen, A., Kibar, B., Yakupoğlu, G., “Yenilebilir bazı Lactarius türlerinin morfolojik özelliklerinin, protein ve mineral içeriklerinin belirlenmesi”, OMÜ Zir. Fak. Dergisi, 22(3), 301-305, 2007.

[4] Pekşen, A., Yakupoğlu, G., Kibar, B., "Some chemical components of Lactarius pyrogalus from diverse locations”, Asian Journal of Chemistry, 20(4), 3109-3114, 2008.

[5] Demirbaş, A., “Concentrations of 21 Metals in 18 Species of Mushrooms Growing in the East Black Sea Region”, Food Chemistry, 75, 453-457, 2001.

[6] Manzi, P., Aguzzi, A., and Pizzoferrato, L., “Nutritional value of mushroom widely consumed in Italy”, Food Chemistry, 73, 321-325, 2001.

[7] Barros, L., Baptista, P., Correia, D.M., Casal, S., Oliveira, B., Ferreira, I.C.F.R., “Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal”, Food Chemistry, 105, 140-145, 2007.

[8] Bon, M., The Mushrooms and Toad stools of Britain and North-Western Europe, Hodder-Stoughton, London, 1987.

[9] Breitenbach J., Kränzlin F., Fungi of Switzerland. Vol: 3, Boletes and Agarics 1. Part, VerlagMykologia CH-6000 Luzern 9, Switzerland, 1991.

[10] Breitenbach, J., Kränzlin, F., Fungi of Switzerland. Vol: 4, Agarics 2. Part, Verlag Mykologia CH-6000 Luzern 9, Switzerland, 1995.

[11] Jordan, M., The Encyclopedia of Fungi of Britain and Europe, Frances Lincoln, London, 1995.

[12] Moser, M., Keys to Agarics and Boleti, Gustav Fischer Verlag, Stuttgart, 1983.

[13] Phillips, R., Mushrooms and Other Fungi of Great Britain & Europe, Pan Books Ltd., London, 1981.

[14] Kirk, P., Index Fungorum, URL:http://www.indexfungorum.org (accessed 25 March 2020), 2011.

[15] Christie, W.W., Gas Chromatography and Lipids: A Practical Guide,The Oily Press Ltd. Scotland, 1990.

[16] Hara, A., Radin, N.S., “Lipid extraction of tissues with a low-toxicity solvent”, Analytical Biochemistry, 90, 420-426, 1978.

[17] Petrović, J., Glamočlija, J., Stojković, D., Ćirić, A., Barros, L., Ferreira, I.C.F.R., Soković, M., “Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing”, The Journal of Food Science and Technology, 52(10), 6711–6718, 2015.

[18] Ergönül, P.G., Ergönül, B., Kalyoncu, F., Akata, I., “Fatty acid compositions of five wild edible mushroom species collected from Turkey”, International Journal of Pharmacology, 8(5), 463- 466, 2012.

[19] Durmaz, F., Aktaş, S., Şimşek Sezer, E.N., “Bovista plumbea Pers.'nın yağ asiti içeriklerinin incelenmesi”, Mantar Dergisi ,8(2), 104-108, 2017.

[20] Işık, H., Türkekul, İ., Çınar Yılmaz, H., Bengü, A.Ş., “Determination of fatty acid profile and mineral contents of Tricholomopsis rutilans collected from Yozgat” Anatolian Journal of Botany, 3(2), 64-68, 2019.

[21] Bengü, A.Ş., “Some elements and fatty acid profiles of three different edible mushrooms from Tokat province in Turkey”, Progress in Nutrition, 21-1, 189-213, 2019.

Kaynak Göster