Chapter 3. Updates on Fatty Acids in Mushrooms: Content, Characterization, and Biological Effects

Tel-Çayan, G.; Deveci, Ebru; Çayan, F.

doi:10.1039/9781839167522-00068

Food Chemistry, Function and Analysis

2022

DOI: 10.1039/9781839167522-00068

|View full text |Cite

Chapter 3. Updates on Fatty Acids in Mushrooms: Content, Characterization, and Biological Effects

G. Tel-Çayan¹,

Ebru Deveci²,

F. Çayan³

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2023

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Fatty Acid Composition of Five Mushroom Species by Gc and Gc-MS With a Chemometric Approach

ÇAYAN

2023

Mugla Journal of Science and Technology

View full text Add to dashboard Cite

Fatty acids are recognized as energy sources and membrane components. The biological effects of the fatty acids are composed of influencing cell and tissue metabolism, and responding to hormonal and other signals. This study was planned to characterize the fatty acid compositions of five different mushrooms namely, Cerrena unicolor, Hymenochaete rubiginosa, Inocutis rheades, Leptoporus mollis, and Polyporus squamosus naturally distributed in Turkey by using gas chromatography (GC) and GC-mass spectrometry (GC-MS). A total of sixteen fatty acids were screened in the mushroom species. The most abundant fatty acids were recorded as linoleic (10.35-65.69%), oleic (12.03-53.27%), palmitic (12.68-21.16%), stearic (2.39-4.36%) and palmitoleic (1.40-4.26%) acids in all studied mushrooms. The amounts of unsaturated fatty acids (UFAs) (60.02-80.70%) were calculated higher than saturated fatty acids (SFAs) (19.24-39.58%). The correlations or differences of the mushroom species with regard to fatty acid compositions were chemometrically investigated by using principal component analysis (PCA) and hierarchical clustering analysis (HCA). H. rubiginosa was separated with the highest amount of linoleic acid (65.69%) from other four mushroom species in both analyses.

show abstract

Fatty Acid Composition of Five Mushroom Species by Gc and Gc-MS With a Chemometric Approach

ÇAYAN

2023

Mugla Journal of Science and Technology

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Chapter 3. Updates on Fatty Acids in Mushrooms: Content, Characterization, and Biological Effects

Cited by 1 publication

References 0 publications

Fatty Acid Composition of Five Mushroom Species by Gc and Gc-MS With a Chemometric Approach

Fatty Acid Composition of Five Mushroom Species by Gc and Gc-MS With a Chemometric Approach

Contact Info

Product

Resources

About